Host Rachel host is joined in the Clarke Sub-Zero and Wolf Showroom by one of Boston’s fastest rising young chefs. Known for his eccentric Mexican dishes, in the video above Cosmica Executive Chef Colton Coburn-Wood puts his own unique spin on a classic ceviche dish.


8 oz Tuna loin cleaned and cubed
4 cup watermelon
4 cloves garlic, charred
2 habaneros, charred
3 Tbl spoon roasted guajillo powder
2 English cucumbers, peeled and seeded. 1 of them julienned
Quarter of a red onion
1 cup lime juice
Half a jicama, cut into julienne (matchsticks)
1 bunch Dill- chopped
1 bunch Tarragon- chopped
1 bunch Scallions- sliced

In a hot pan or on a grill char your garlic and habaneros.

Put in blender along with watermelon and one of the cucumbers, red onion and ¾ of your lime juice

Liquify in blender and strain through fine mesh strainer

Season with salt

Pour over tuna and gently marinade

After 3 minutes place in bowl with leftover watermelon mixture from blender

Toss julienned jicama, cucumber and herbs together, making a salad and season with salt and remaining lime juice

Garnish tuna with salad and serve with chips

Watch full episode Season 5 Epsiode 3

New England Living TV is sponsored by Sub-Zero and Wolf appliances, Clarke Appliance ShowroomsKohler7 Tide and Supply New England.

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