Serves 4 as an Appetizer
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
Heirloom tomato slices
- Fill a large bowl with ice, approximately 1/3 to ½ way full. Place a medium size bowl over the ice. This will be used to keep the ingredients cool as you mix them together.
- Place all ingredients except the garnishes in the medium bowl and mix together.
- Let mixture sit on ice or in the refrigerator for 20 minutes to an hour. The tuna will become a pink color.
- 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.