Recipe courtesy of Ralph Pallarino

Tuna Taco Seviche Style with Avocado-Watermelon Salsa

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  • Level: Intermediate
  • Total: 2 hr 30 min
  • Prep: 25 min
  • Inactive: 1 hr 30 min
  • Cook: 35 min
  • Yield: 4 servings
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8 ounces sushi grade tuna steak, cut into 1/2-inch cubes

1/4 cup lemon juice

1/4 cup lime juice

1/2 teaspoon serrano pepper, minced

Salt and freshly ground black pepper


1 cup 1/2-inch cubed seedless watermelon

1/2 cup cubed ripe avocado

1/2 cup chopped red onion

2 cloves garlic, minced

1/3 cup chopped parsley leaves

1/3 cup chopped cilantro leaves

1/3 cup lime juice

1 teaspoon finely chopped serrano pepper

1 teaspoon finely minced jalapeno pepper

Salt and freshly ground black pepper

1/3 cup vegetable oil

2 ounces premium tequila


1 package flour tortillas

1/3 cup grated white cheddar

1 tablespoon sour cream

1 cup shredded iceberg lettuce

1/3 cup caramelized red onions (pinch salt, pepper and 1 tablespoon butter)


  1. To prepare the seviche, in a medium-sized bowl combine the tuna, lime juice, lemon juice, serrano pepper, and salt and freshly ground black pepper, to taste. Make sure the ingredients cover the tuna, and let it stand for 1 hour, occasionally folding ingredients with a rubber spatula. 
  2. To begin the salsa, combine the watermelon, avocado, red onion, garlic, parsley, cilantro, lime, peppers, salt, pepper, oil, and tequila in a medium-sized bowl. Toss all ingredients together gently. Let it stand for 30 minutes. 
  3. To warm the tortillas, season a hot grill or non-stick pan with a touch of oil, salt, and freshly ground black pepper (to season the grill, take a thick cloth pour tablespoon of vegetable oil on cloth and rub cloth on grill, then sprinkle grills with salt and pepper). Put the tortillas on the grill until they are warmed through on both sides. 
  4. To plate, spoon 2 tablespoons of the tuna on the tortilla, followed by 1 tablespoon of salsa, cheddar cheese, sour cream, and lettuce and caramelized onions.
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