Asian Style Tuna Ceviche

Seafood

Ingredients

Yields: 4 servings
  • 1 pound fresh ahi tuna (sushi grade), ½” dice
  • 2 tablespoons chives, chopped
  • 1 tablespoon fresh cilantro, chopped
  • 1 teaspoon fresh mint, chopped
  • 2 green onions, thinly sliced
  • 1/2 jalapeno, thinly sliced
  • 2 teaspoons fresh ginger, peeled and finely chopped
  • ½ cup white onion, diced
  • 2 tablespoons fish sauce
  • 1 tablespoon sugar
  • ¼ cup lime juice
  • ¼ cup lemon juice
  • ¼ cup coconut milk
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Optional Garnishes:

  • Corn shoots
  • Onion sprouts
  • Green onion
  • Heirloom tomato slices

Directions

  1. medium size bowl over the ice.  This will be used to keep the ingredients cool as you mix them together.
  2. Place all ingredients except the garnishes in the medium bowl and mix together.
  3. Let mixture sit on ice or in the refrigerator for 20 minutes to an hour.  The tuna will become a pink color.
  4. Serve the ceviche, and garnish with corn shoots, onion sprouts, green onion, and tomato slices, as desired.

Secrets of a Chef:

    • To make a green onion flower for a garnish, trim off the green part of a scallion, leaving a two-inch white piece.  Starting about ¼” from the root, make three slits lengthwise in the white part of the scallion, creating four strips and leaving the root intact.  Plunge into cold water for about 2 minutes, and the green onion will curl, resembling a flower.
    • Ceviche originated in Spain as a way to preserve fresh fish with citrus juice.
    • Use a very sharp knife when slicing the Ahi Tuna, so that you don’t crush the fish.
    • Adjust all of these ingredients, especially the jalapeno, based on your own tastes.  If you like spicy dishes, use the whole pepper.