• Prep Time
    15 Mins
  • Cook Time
    0 Mins
  • Total Time
    15 Mins
  • The base number of servings for this recipe is 5
    OK

    Tuna “Old Fashioned” Seviche

    This is the chef’s interpretation of an "Old Fashioned" cocktail. The flavors of bourbon and orange combined with sesame create a unique and refreshing seviche.

     

     

     

    Anthony Lamas is chef and owner of Seviche, in Louisville, Kentucky. He has also cooked at the James Beard House five times, was honored as a semifinalist for the James Beard Best Chef: Southeast Award in 2010 and 2011, and won the title of Food Network’s Extreme Chef.

     

     

     

     


    Ingredients
    3
    cups
    Bourbon Barrel Soy
    8
    limes, juiced
    8
    Lemons, Juiced
    1
    cup
    orange juice
    1
    cup
    chopped fresh ginger
    1/4
    cup
    sesame oil
    1
    cup
    ice
    1/2
    cup
    chile paste
    2
    tablespoons
    rice wine vinegar
    1
    tablespoon
    yuzu
    1
    cup
    Four Roses Bourbon
    1
    tablespoon
    toasted white sesame seeds
    1
    tablespoon
    toasted black sesame seeds
    2
    pounds
    Ahi Tuna, cleaned and diced in ¼ inch cubes
    Directions
    Assemble ingredients and mise en place. In a large bowl, start with the chile paste then stir in all remaining ingredients except for tuna.
    Refrigerate mixture for at least one hour to allow the flavors to marry.
    When ready to serve, spoon sauce over raw tuna and garnish with a twist of orange peel.

    The base number of servings for this recipe is 5
    OK

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