Watermelon adds freshness and sweetness to the citrus flavours of this gourmet ceviche.


  • 300g piece sashimi-grade tuna
  • 450g piece seedless watermelon, rind removed
  • Juice of 2 limes
  • 1 long red chilli, seeded, very finely chopped
  • 2 tablespoons very finely chopped Spanish onion
  • 2 witlof
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons very finely chopped chives
  • 2 tablespoons baby coriander leaves


  1. Cut tuna and watermelon into 5mm-cubes and place in separate bowls. Drain watermelon, then add to tuna with lime juice, chilli and onion. Cover and refrigerate for 5-15 minutes to allow the flavours to develop*.
  2. Trim bases from witlof, then place on a serving platter. Drain some of the marinating liquid from tuna mixture, then stir in oil and chives. Fill witlof with tuna mixture and top with a few coriander leaves. Serve.