Thread Rating:
  • 0 Vote(s) - 0 Average
  • 1
  • 2
  • 3
  • 4
  • 5
Tuna Ceviche
#1
Tuna Ceviche (pronounced ‘ she-veesh’)
Y=10

Ingredients:
300g Finely diced red onion
300g Finely diced tomato flesh
15ml Tabasco sauce/ homemade peri-peri
15ml Castor sugar
600g Diced loin of fresh sashimi-grade tuna
20ml Chopped chives
100ml Fresh limejuice
Maldon salt and cracked white pepper to taste

Method:
Working in a cool kitchen, finely dice the chilled tuna. Place in a mixing bowl and return to the fridge.
On a separate cutting board, cut the onions and the tomatoes (which have been blanched, refreshed, skinned and had their pips removed) into a fine dice. Add on top of the diced tuna.
Add the chopped chives to the bowl; add the sugar and seasoning. Add the Tabasco/ peri-peri and the lime juice to the bowl.
Using a gloved hand (disposable surgical gloves can be bought from any pharmacy), thoroughly mix the tuna with all the ingredients. Leave to ‘cure’ in the fridge – the lime will ‘cook’ the tuna and turn it slightly white – for 2hours. Treat with care, at all times, as this is still a raw product and is volatile in nature. Please make sure that no-one is susceptible to eating cured fish.

Service:
Using a fresh pair of surgical gloves, portion the marinating tuna into 10 equal amounts (use a mousse ring). You will need to gently squeeze some of the liquid out of each portion, to maintain shape.
Serve with Melba toast, a little homemade mayonnaise with a horseradish infusion and a few herb and salad leaves.
Garnish with a fresh lime wedge. Serve immediately.
Enjoy the light, healthy and easy way to prepare, serve and eat tuna.
Reply


Possibly Related Threads...
Thread Author Replies Views Last Post
  Sashimi grade tuna - with the twist Cheffie 0 4,363 11-07-2006, 09:51 AM
Last Post: Cheffie

Forum Jump:


Users browsing this thread: 1 Guest(s)