Asian Tuna Ceviche Recipe 445 Food

ASIAN-STYLE TUNA CEVICHE

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.

TUNA CEVICHE

Steps:

• In a blender, puree until smooth the garlic, ginger, soy sauce, and lime juice. Remove to a bowl and mix in the cilantro. Slice the tuna into thin, 1-inch long pieces.
• Place tuna on a serving platter and spoon soy sauce mixture over each slice. Dot each piece with each of the purees, aji amarillo, and rocoto pepper.

ASIAN TUNA CEVICHE RECIPE - (4.4/5)

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.

ASIAN CEVICHE

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.

TUNA CEVICHE, ASIAN-STYLE

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.

TUNA CEVICHE WITH COCONUT MILK AND GINGER

Steps:

• Place the jalapeno, ginger, fish sauce, sugar, lime juice and coconut milk in a blender and puree until smooth.
• In a large bowl, toss the mixture with the tuna slices. Mix in the remaining ingredients. Divide among 8 plates and serve immedi

CEVICHE

Steps:

• In a large glass bowl, combine the fish, lime juice and onion. The juice should completely cover the fish; if not, add a little more. Cover with cling film and place in the fridge for 1 hr 30 mins.
• Remove the fish and onion from the lime juice (discard the juice) and place in a bowl. Add the olives, chilies, tomatoes, coriander and olive oil, stir gently, then season with a good pinch of salt and sugar. This can be made a couple of hours in advance and stored in the fridge. Serve with tortilla chips to scoop up the ceviche and enjoy with a glass of cold beer.

TUNA AND MANGO CEVICHE

Steps:

• Finely grate the zest of both limes into a medium bowl.
• Cut one of the limes crosswise in half and cut out sections from the fruit from the membranes from one half.
• Cut the segments into very small cubes.
• Toss the fruit into the bowl and squeeze the juice from the other half of the lime into the bowl.
• Add the mango, avocado, onion, ginger, chili, and tuna and stir everything together very gently with a rubber spatula.
• Squeeze the juice from the remaining lime into a small bowl and whisk in the olive oil and rum.
• Season with Tabasco sauce, salt, and pepper and pour the vinaigrette over the tuna mixture, again stirring very lightly so you don't crush the avocado.
• Taste for seasoning; cover the bowl tightly and chill for 1 hour.
• At serving time, adjust the salt and pepper and Tabasco, give the ceviche another stir.
• Serve immediately, garnished with a few cilantro leaves.

CEVICHE WITH AHI TUNA

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).

TUNA CEVICHE OR TARTARE WITH AVOCADO

Steps:

• Prepare the tuna and refrigerate while you prepare the remaining ingredients.
• Place the onion in a small bowl, and cover with cold water. Let sit five minutes, then drain, rinse and dry on paper towels.
• In a medium bowl, combine the onion, garlic, chile, capers, avocado, salt, pepper and 2 tablespoons of the lime juice. Toss together gently. Add the tuna to the bowl.
• Stir together the remaining lime juice and the olive oil. Pour over the tuna, and toss the mixture together. Season to taste with salt and pepper. Cover and refrigerate for 15 minutes, stirring gently from time to time.
• Just before serving, add the cilantro and toss together. Taste and adjust seasonings. Line plates with salad greens, spoon the ceviche on top, and serve.