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:
- Measure confetti and garlic in a bowl.
- Ladle in 2 oz. Tuna Ceviche Marinade.
- Lay sliced tuna pieces evenly spaced in the bowl. Ensure each piece is submerged and fully surrounded by the marinade.
- Pile avocado high in the center of the tuna.
- Pile plantains on top of the avocado.
- 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:
- Gently combine all ingredients.
- 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.
