Recipe by José Andrés, Chef at Mi Casa and Owner at ThinkFoodGroup
Serves 1
Ingredients
Tuna Ceviche
Avocado
Garnish
Preparation
Tuna Ceviche
In a blender, add ¼ cup of the canola oil, lime juice, ginger and Dijon mustard. Mix until smooth.
Add the coconut milk and blend until the ingredients are combined.
Remove from the blender and move to a bowl. Whisk in the remaining canola oil then fold in the red onion, jicama, serrano pepper, tuna into the dressing. Season with the pepper and salt to taste.
Avocado
Slice the avocado in half then with a large tablespoon, separate the flesh from the skin by slowly inserting the spoon through one side, then down the middle, and on to the other side to cleanly detach the flesh from the skin.
With the cut side down, slice the avocado lengthwise into as many slices as possible. Make sure to run your knife under hot water every few slices to avoid the flesh sticking to the blade.
Fan out gently with your palm.
Assembly
Carefully spoon a small mound of ceviche onto a plate. Cover with the fanned out avocado half then season with salt to taste.
Garnish with extra dressing, olive oil, and micro cilantro, then sprinkle the chopped corn nuts and fried quinoa on top.
Wine Match
DE NIT ROSÉ BRUTRaventós I Blanc, Macabeo, Xarel.lo, Parellada, (Monastrell) 2013
Ingredients
Tuna Ceviche
- 250g Canola Oil
- ½ cup Lime Juice
- 1 oz. Ginger (peeled)
- 1 oz. Dijon Mustard
- 12 oz. Coconut Milk
- 2 tsp. Red Onion (diced)
- 2 Tbs. Jicama (diced)
- ½t Serrano Pepper (diced)
- 100g Tuna (diced)
- ½ tsp. Black Pepper
- Kosher Salt to taste
Avocado
- ½ Avocado
Garnish
- 1 tsp. Olive Oil
- 1g Micro Cilantro
- ½ tsp. Corn Nuts (chopped)
- ½ tsp. Quinoa (fried)
- Salt to taste
Preparation
Tuna Ceviche
In a blender, add ¼ cup of the canola oil, lime juice, ginger and Dijon mustard. Mix until smooth.
Add the coconut milk and blend until the ingredients are combined.
Remove from the blender and move to a bowl. Whisk in the remaining canola oil then fold in the red onion, jicama, serrano pepper, tuna into the dressing. Season with the pepper and salt to taste.
Avocado
Slice the avocado in half then with a large tablespoon, separate the flesh from the skin by slowly inserting the spoon through one side, then down the middle, and on to the other side to cleanly detach the flesh from the skin.
With the cut side down, slice the avocado lengthwise into as many slices as possible. Make sure to run your knife under hot water every few slices to avoid the flesh sticking to the blade.
Fan out gently with your palm.
Assembly
Carefully spoon a small mound of ceviche onto a plate. Cover with the fanned out avocado half then season with salt to taste.
Garnish with extra dressing, olive oil, and micro cilantro, then sprinkle the chopped corn nuts and fried quinoa on top.
Wine Match
DE NIT ROSÉ BRUTRaventós I Blanc, Macabeo, Xarel.lo, Parellada, (Monastrell) 2013