Roasted Chile Vin yields 1 quart

• Shallotssliced2each
• Jalapeno - deseeded Roasted and Peeled.75each
• guajillo - deseededdry toasted2each
• limesjuiced 3each
• mae ploy 1/4cup
• rice wine vinegar .5cup
• grapeseed oil 2.5cups

Procedure 1) Toast guajillo in a dry pan until aromatic. 2) Roast jalapeno in oven and cool. 3) Combine first six ingredients in a blender and blitz. 4) Blend on low speed until smooth. On medium speed slowly add oil until emulsified.

For the Ceviche

• 2 oz. Tuna (diced)
• 2 oz. Fresh Lime Juice
• 2 oz. Roasted Sweet Chili Vinaigrette
• 1 oz. Basil (chiffonade)
• 1 oz. Watermelon (diced)
• 1 oz. Honeydew (diced)

Instructions:

1.Mix all ingredients together well and season w/ salt and pepper. 2.Serve with something crunchy.