ASIAN STYLE TUNA CEVICHE
Tuna ceviche is one of the most succulent, yet delicate ceviches you can prepare. The bright red meat of this fish begins to turn grey after coming in contact with the acid in the lime juice. But this, you can imagine, is not an obstacle for enjoying this delicioso dish anytime. As soon as you have everything in place, it will only take a few minutes before this unforgettable ceviche is on your table. Of all the foods served raw, tuna is one of the favorites. We can sometimes get confused thinking that tuna has to be served 'as-is' from the can, but the truth is: raw is better! There's no better proof than the spectacular Japanese dishes that use only the most carefully selected tuna; restaurant owners will sometimes pay incredible amounts of money to get the finest tuna available. The type of cut this recipe uses is similar to another Peruvian dish called 'tiradito,' which is known for its long, thin slices of fish. The two differ though in the dressing of the fish, where this preparation uses the famous ceviche marinade. If you've never tried raw tuna, don't wait any longer; this ceviche is the best way to start.
Categories Dinner
Time 17m
Yield 2
Number Of Ingredients 12
Steps:
- In a bowl, combine the lime juice, garlic, salt, pepper, ginger, celery, onion and yellow chili pepper paste. Add-in five ice cubes and let sit for five minutes. Strain the mixture and pour over two plates equally.
- Cut the tuna into slices and place the strips into the ceviche sauce (on the plates.) Dress with a slight squeeze of lime.
- Peel the sweet potato and cut into slices, about 1/2-inch. thick. Place a pair of slices in the center of each plate.
- Garnish both servings with the diced bell pepper and chopped cilantro. Finish off with a few drops of sesame seed oil over each slice of tuna, and serve immediately.
Nutrition Facts : ServingSize 1 Serving
ASIAN-STYLE TUNA CEVICHE
This tuna ceviche is so fresh and quick to pull together and looks dead impressive at parties
Provided by Jamie Oliver
Categories Fish Recipes Alfresco Tuna
Time 25m
Yield 6
Number Of Ingredients 9
Steps:
- Finely slice the tuna steak then finely chop and slice the other way until you have a good, evenly-chopped consistency. Scrape it into a bowl with half the coriander leaves and all the stalks.
- In a separate bowl, mix the lime zest and juice with the ginger, sesame oil, extra virgin olive oil and soy sauce to make a delicious dressing. Have a taste, and tweak with extra lime, oil or soy until you've got a good balance.
- Pour the dressing over your tuna and gently mix together - as soon as the acid from the limes hits the tuna it will begin to cook it so you only need to mix lightly.
- Click off the stronger outer leaves of your little gem lettuces - you want about 16 in total. Wash them and spin dry well, then line them up on a board. The leaves are going to act as a vessel to hold your ceviche.
- Divide the tuna ceviche between the lettuce leaves, sprinkle with a little fresh chilli, if using, the reserved coriander leaves, then serve straight away.
Nutrition Facts : Calories 116 calories, Fat 8.3 g fat, SaturatedFat 1.4 g saturated fat, Protein 8.5 g protein, Carbohydrate 1.8 g carbohydrate, Sugar 1.7 g sugar, Sodium 0.5 g salt, Fiber 0.5 g fibre
ASIAN TUNA CEVICHE RECIPE - (4.4/5)
Provided by Dr_Mom
Number Of Ingredients 17
Steps:
- Combine tuna, lime juice, grapefruit juice, sesame oil, coconut milk and soy sauce. Refrigerate 15 - 60 minute or until 'cooked' to taste, remember tuna can be eaten raw if it's good quality so how long you 'cook' it is up to you. Remove from refrigerator and drain off all the liquid. Combine tuna with basil, cilantro, scallions, chili, sesame oil, lime juice, water chestnuts and mango. While the tuna is 'cooking' heat oil in a saute pan, add the shallots and cook until crisp. Serve tuna on a plate or in a martini glass. Garnish with crispy shallots and diced avocado.
FRESH TUNA CEVICHE
Ceviche made with fresh, raw tuna chunks. Great as an appetizer or side dish. I learned this one from my grandparents and found it to be a winner among my college buddies.
Provided by POOPY SHOES
Categories Appetizers and Snacks Seafood Ceviche Recipes
Time 2h25m
Yield 4
Number Of Ingredients 7
Steps:
- Cut tuna into 1/2 inch cubes, and place into a bowl. Stir in the onion, green onions, ginger, jalapeno, lemon juice, and soy sauce; mix to combine. Cover and refrigerate for 2 to 3 hours. Taste before serving and add more lemon juice or soy sauce as needed.
Nutrition Facts : Calories 116.6 calories, Carbohydrate 6.1 g, Cholesterol 38.3 mg, Fat 0.9 g, Fiber 1.5 g, Protein 21 g, SaturatedFat 0.2 g, Sodium 57.7 mg, Sugar 2.1 g
TUNA CEVICHE, ASIAN-STYLE
This is SO good! It is a traditional ceviche with the citrus juice that "cooks" the fish, however it has soy sauce and ginger which is so wonderful paired with tuna. Simple, healthy and tasty too! It is adapted to my liking from a recipe I found on allrecipes.com. P.S. Feel free to add some minced jalapeno pepper if you like it hot.
Provided by januarybride
Categories Asian
Time 2h45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place the onion, green onions, ginger, jalapeno (optional), lemon juice, and soy sauce; mix to combine. into a glass non-reactive bowl.
- Cut tuna into 1/2 inch cubes, and stir into the juice mixture in the bowl. Cover and refrigerate for 2 to 3 hours.
- Taste before serving and add more lemon juice or soy sauce as needed.
- Serve in martini glasses, garnish with avocado and mango, and serve with unsalted rice crackers. tortilla chips, or baked wonton wrappers.
Nutrition Facts : Calories 193.4, Fat 8, SaturatedFat 1.6, Cholesterol 32.3, Sodium 60.4, Carbohydrate 10.2, Fiber 2.9, Sugar 5.1, Protein 21
TUNA CEVICHE
Fresh chunks of tuna, ripe mango, and creamy avocado combine to make the perfect appetizer or a tasty lunch. I love to eat this with lime-seasoned tortilla chips, but it's just as delicious served in lettuce cups. I try to keep the tuna, avocado and mango pieces between 1/4- and 1/2-inch in size. Best eaten same-day, but can be kept 1-2 days in fridge, keeping in mind that texture will change.
Provided by France C
Time 1h20m
Yield 6
Number Of Ingredients 9
Steps:
- Combine tuna, avocado, mango, red onion, cilantro, and jalapeno in a bowl. Drizzle with lime juice and oil and season with salt and pepper. Gently toss to coat evenly. Refrigerate for 1 hour, gently tossing halfway through.
Nutrition Facts : Calories 152.1 calories, Carbohydrate 6.9 g, Cholesterol 34 mg, Fat 5.9 g, Fiber 1.9 g, Protein 18.4 g, SaturatedFat 1 g, Sodium 31.2 mg, Sugar 3.6 g
CEVICHE WITH AHI TUNA
This is my own creation using both modern and traditional ceviche methods. The key of course is fresh fresh Ahi. There's nothing better. Like 'butter'. [email protected] of the reasons that a really terrific Ceviche is , well, really terrific is the type of fish and/or seafood used. It MUST be absolutely of the freshest quality. A friend of mine and his girlfriend were recently in Hawaii and were raving about the quality of the Ahi there. We had a conversation on our foodservice professionals board ( www.restaurantbeast.com )about cryovac Ahi which is harvested in Hawaii and immediately IQF and placed in cryovac so that no oxygen can destroy it's freshness. Rumor has it that Roy Yamaguchi uses this type of Ahi for his restaurant in Palm Dessert (most likely not for his famous in Hawaii). My version is a bit of a cross between two different styles. Shrimp that has been quickly blanched pink, halibut or other sushi-grade fish can also be used in place of the Ahi.
Provided by Top Banana
Categories Lunch/Snacks
Time 10m
Yield 4-5 serving(s)
Number Of Ingredients 12
Steps:
- some traditional recipes use ketchup which can be substituted for the tomato juice and sugar.
- Chop tuna into 1/4 inch cubes.
- Toss with 1/2 juices, and all ingredients with exception of mango and avocado cubes.
- Let sit to marinate as desired in refrigeration.
- Before serving, chop mango and avocado and separate.
- Toss separately in the rest of the juices.
- On a large serving plate, place a small ring mold in the center of the plate.
- Spoon an equal portion of mango into bottom of a small ring mold.
- Add an equal portion of avocado and top with equal portion of Ahi mixture.
- Press down and remove mold.
- Refrigerate in pantry right away.
- Note these should be made not only daily but as close to serving as possible.
- Repeat for additional portions.
- Serve surrounded with tortilla chips and corn nuts (corn nuts are optional but are a traditional touch).
- Decorate plate and mold with chopped cilantro.
- (Alternatively, you can mix all ingredients together or not and place in an oversized martini glass. Chips can be served on the side).
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