Michelle Bernstein makes Tuna and Watermelon Ceviche at the 2008 F&W Classic in Aspen.Michelle Bernstein makes Tuna and Watermelon Ceviche at the 2008 F&W Classic in Aspen.
[MUSIC] I am going to dazzle you with my tuna ceviche. Now you're probably wondering why would I ever marinate Tuna to turn gray and ugly. I won't. What I will do is surprise you with my master skill of hiding tuna in a bowl of watermelon. Get a very pristine beautiful piece of sushi grade a tuna. What we want to do is mimic The cut of the watermelon. All right, I know they're a shade different, but it's fun. What we want to do is play with your mouth and with your senses. Because when you mix these up together it is really the most wonderful delicious summer surprise. So I'll cut some of the tuna in little diced pieces like so, toss them into the bowl that was placed there. Thank you very much. All right, same amount of tuna as watermelon. Put it right in. Like so. It's already pretty, so I don't have to do too much to it. I've got scallions. Delicious, green, different. We need a little bit of onion for the crisp, for the bite. We need a little bit of celery, because we are making ceviche. Some ginger. Because tuna loves it. [BLANK_AUDIO] Soy sauce. And yes, this is my ceviche, so I can call it ceviche, by the way. I know I'm not adding lime juice to it, but it's my ceviche. I'm marinating it. I'm masterating it, but I'm not cooking. Spicy chile, and a little bit of Basil, mint, because watermelon and mint is perfect. And a little bit of your favorite oil. I love using either peanut or sesame in this mix. Don't ask me if it's a tartare because I will say no. It kind of resembles one, but I like to call this [INAUDIBLE]. There we go. [BLANK_AUDIO] And this is gorgeous because again you have the little bits of crisp, sweet, salty. And this is so perfect for Summer. [APPLAUSE]