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
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