Tuna Ceviche
Appetizers • Author's
Description
Tuna Ceviche
Ingredients
- Pompano fillet 10 oz
- Cucumbers 5 oz
- Chives 0 oz
- Meyer Lemon Juice 1 tablespoon
- Cilantro 0 oz
- Grapeseed Oil 1½ spoons
- Habanero Pepper 0 oz
- Shallot 0 oz
- Ginger 0 oz
- Citrus Zest Mix ¾ spoons
- Sesame Oil ½ spoons
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Place the skinless tuna fillet in the refrigerator for twenty minutes to make it easier to slice.
Step 2
Slice the fish into 3 mm thick pieces, then cut those into strips, and finally into cubes of the same thickness. Chop the onion, ginger, and herbs, and remove the seeds from the cucumber and jalapeño before chopping.
Step 3
Place the tuna in a bowl along with all the other ingredients, except for the salt and pepper, and mix well. Season with salt and pepper, plate the mixture, and serve, for example, with tortilla chips.
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