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Peruvian Tuna Ceviche

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Photo by Brenda Maitland

Peruvian Tuna Ceviche
Read our review of Mizado Cocina here.

Yield: One serving

Ingredients: 

1 tbsp. Peruvian confetti (see recipe below) 
1/2 tsp. roasted garlic (minced) 
2 oz. Tuna Ceviche Marinade (see recipe below) 
3 oz. fresh tuna (1/8-inch thick, 1–2 inches long) 
1/4 of an avocado (1/2-inch dice) 
1/4 cup fried plantain (1/2-inch dice) 
1 tbsp. chopped cilantro 
1 tbsp. corn nuts 

Method: 

  1. Measure confetti and garlic in a bowl. 
  2. Ladle in 2 oz. Tuna Ceviche Marinade. 
  3. Lay sliced tuna pieces evenly spaced in the bowl. Ensure each piece is submerged and fully surrounded by the marinade. 
  4. Pile avocado high in the center of the tuna. 
  5. Pile plantains on top of the avocado. 
  6. Sprinkle corn nuts and cilantro evenly over the dish. 

Peruvian Confetti 

Ingredients: 

6 oz. red onion (1/8-inch dice) 
3 oz. carrots (1/8-inch dice) 
1 oz. serrano chiles (1/8-inch dice) 
1 oz. habanero chiles (1/8-inch dice) 
1 oz. chives (1/8-inch slice) 


Method: 
  1. Gently combine all ingredients. 
  2. Store covered in the refrigerator until ready for use. 

 

Tuna Ceviche Marinade 

Ingredients: 

1 cup fresh-squeezed lime juice 
½ cup white soy sauce (can substitute dark soy sauce if white is unavailable) 
1.5  tbsp. toasted sesame oil 

 

Method:

Mix well.

 
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