Tuna Ceviche Asian Style Food

FRESH TUNA CEVICHE

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.

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.

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

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

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.

HEALTHY TUNA SALAD OR TUNA CEVICHE

Steps:

• Cook your corn by preferred method. I usually buy unhusked corn and stick it 4 minutes in the microwave after I've soaked it in water for a 1 minute or 2.
• Shave off the cooked corn kernels from the cob and add kernels into a bowl.
• Mix in remaining ingredients, except for the lemon or lime juice, salt, and pepper. Feel free to seed the serrano pepper if you're not used to spicy food.
• Add lemon or lime juice slowly and mix add more or less according to taste.
• Add salt and pepper to taste.
• Serve as topping on tostadas or on crackers.

TUNA CEVICHE IN RADICCHIO CUPS

Steps:

• In a medium bowl, combine all the ingredients except the avocado, radicchio, salt and black pepper. Add 1/4 teaspoon sea salt. Toss together, cover and refrigerate for 20 minutes, stirring the ceviche every 5 minutes.
• Place the radicchio cups on a service platter, divide the ceviche with its the juices evenly among the cups. Top each with the avocado and season with sea salt and black pepper.

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.

CEBICHE DE ATUN ( PERUVIAN CANNED TUNA CEVICHE)

Steps:

• Drain the tuna invert it onto a small platter.
• Sprinkle the chile and onion over the tuna and allow it to stand for a few minutes. Then add the tomato, chopped cilantro, and salt and pepper to taste, and gently mix together.
• Sprinkle the lime juice over all, and drizzle with the oil. Serve over lettuce if you like.
• Garnish with sprigs of cilantro and serve. Enjoy!

TUNA CEVICHE

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.