• Prep Time
    20 Mins
  • Cook Time
    0 Mins
  • Total Time
    20 Mins
  • The base number of servings for this recipe is 6
    OK

    Tuna Ceviche

    This Tuna Ceviche is made in the Honduran style, with freshly made pickled red onion and a jalapeño coconut ginger "Fire and Ice" sauce.


    Ingredients
    Red Onions, Pickled
    10
    ounces
    red onion
    1/4
    salt
    1/4
    cup
    granulated sugar
    18
    tablespoons
    red wine vinegar
    6
    tablespoons
    grenadine
    Sauce "Fire and Ice"
    1/2
    ounce
    jalapeño chiles, chopped seeds and all
    1/4
    ounce
    fresh ginger, peeled and chopped
    1/3
    tablespoon
    granulated sugar
    1 1/4
    tablespoons
    fish sauce
    3 1/2
    tablespoons
    fresh lime juice
    3/4
    cup
    canned coconut milk
    Tuna Ceviche
    12
    ounces
    yellowfin tuna, diced
    3/4
    ounce
    scallions, sliced thin
    6
    teaspoons
    Olive Oil
    1 1/2
    grams medium-coarse grey sea salt
    6
    tablespoons
    Fire and Ice
    6
    ounces
    pickled red onions
    6
    plantain chips
    Directions
    For onions: Slice onions into 1/8 inch julienned wedges. Wash the onions in cold water 2-3 times, allowing to soak for 10 minutes each time. Combine all brine ingredients until dissolved. Pickle overnight at minimum.
    For sauce: Puree all ingredients thoroughly in a blender. Strain through a coarse strainer.
    For ceviche: Toss diced tuna with scallions, olive oil and grey sea salt. Place directly into martini glass (or other plate ware) and drizzle with sauce. Top with pickled onions and plantain chips.

    The base number of servings for this recipe is 6
    OK

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