Tuna Ceviche
Recipe by Chef Andres Jimenez, Executive Chef for the Ritz-Carlton, Denver
April 22, 2008
Serves 6
Ingredients:
- 1 pound Sashimi grade tuna cut in small cubes 2/3 of an inch
- 1/2 cup green onions, thinly sliced
- 1/2 cup red onion, finely sliced
- 2 teaspoons fresh ginger root, very finely chopped
- 1/4 cup lemon juice
- 1/4 cup lime juice
- 1/4 teaspoon Soy sauce
- 1 Avocado Haas, cut in small cubes
- 4 tablespoons roasted sesame seed
- 3 tablespoons chopped Cilantro
- 1/2 cup Coconut milk
- Salt and pepper to taste
- 20 Wonton skins cut in thin strips fried in vegetable oil until crispy
DIRECTIONS:
Place tuna into bowl. Add red onions, green onions, ginger, citrus juices and soy sauce. Mix everything together.
Cover and refrigerate for 30 minutes.
Before serving, add coconut milk, avocado, sesame seeds, cilantro. Salt and pepper to taste.
Garnish with the crispy wonton.
Enjoy!
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