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
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