Recipe courtesy of Guillermo Pernot

Big Eye Tuna Ceviche with Peppercress and Roasted Calabaza Salad in a Tuna Caviar Vinaigrette

  • Yield: 4 servings
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1 teaspoon tuna caviar

1/2 cup extra virgin olive oil

1 lemon, juiced

1 lime, juiced

2 tablespoons pumpkin seed oil

1/2 cup toasted, ground pumpkin seeds

1 tablespoon garlic chives, chopped

1 pound Big Eye Tuna, diced

Salt and pepper, to taste

Roasted Calabaza:

1 pound Calabaza squash, 1-inch dice

2 tablespoons olive oil

Salt and pepper, to taste

Peppercress Salad:

8 ounces peppercress

1 tablespoon pumpkin seed oil

1 tablespoon extra virgin olive oil

1 lemon, juiced

1 lime, juiced

Salt and pepper, to taste


  1. Blend tuna caviar, olive oil, lemon and lime juice and pumpkin seed oil in a blender. Fold into that mixture the pumpkin seeds, garlic chives, tuna and salt and pepper. Reserve 4 tablespoons of dressing. Refrigerate until ready to assemble dish.
  2. For the Calabaza: Toss all the ingredients and bake in a preheated 400-degree oven until tender, about 5 to 8 minutes. Once cooked, chill.
  3. For the salad: Mix all ingredients together.
  4. Assembly: In a 3-inch round mold, first layer the Calabaza squash. Then layer the tuna. Remove the mold and top with peppercress salad. Drizzle the remaining 4 tablespoons of caviar dressing on the plate.

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