Tuna Ceviche with Puffed Wild Rice, Avocado Puree and Wasabi Mayonnaise

by Editorial Staff

Ceviche is a traditional fish dish prepared in many Latin American countries. But Peru is rightfully considered the birthplace of ceviche. One of the must-have ingredients for making ceviche is tomato paste.

Ingredients

  • Vegetable oil for deep-fat
  • 20 g wild black rice
  • 1 smooth cucumber, peeled, cut into thin ribbons

Pickled vegetables:

  • 500 ml (2 cups) white wine vinegar
  • 1 tbsp grains of black pepper
  • 1 tbsp mustard seed
  • 1 tbsp coriander seed
  • 3 teaspoon salt
  • 1 bay leaf
  • 1 sprig of rosemary
  • 1 red onion, cut into thin slices
  • 3 small radishes, cut into thin slices

Tuna ceviche:

  • 2 tbsp soy sauce
  • Zest and juice of 2 limes
  • 1/2 bunch cilantro, finely chop the stems, keep the leaves for serving
  • 2 cm fresh ginger root, finely grated
  • 1 fresh jalapeno pepper, finely chopped
  • 400 g sashimi tuna, cut into 2 cm cubes

Puree from avocado:

  • 2 avocados, scrape out pulp and rind
  • Juice of 1 lime
  • 1 jalapeno pepper, finely chopped
  • 1/2 bunch cilantro leaves
  • Salt and pepper to taste

Mayonnaise with wasabi:

  • 2 eggs
  • 1/2 lemon juice
  • 1 tbsp white wine vinegar
  • 2 cups sunflower oil
  • 1 tbsp wasabi paste
  • 1 teaspoon dijon mustard

Directions

  1. Marinate vegetables. Combine all ingredients except onions and radishes in a saucepan. Bring to a boil. Put onion and radish in a bowl, pour in the strained marinade.
  2. Leave to cool. Cover and refrigerate.
  3. Make tuna ceviche. Combine all ingredients except tuna in a bowl.
  4. Make an avocado puree. Whisk all ingredients in a blender until smooth, season with salt and pepper.
  5. Fill a deep fryer one-third with vegetable oil and heat to 180 ° C (or until a cube of white bread turns golden in 10 seconds). Spread out the rice and cook for 20 seconds until it becomes fluffy. Pour into a sieve to make the glass oil. Season.
  6. Make mayonnaise. Whisk the egg yolk, lemon juice, and vinegar in a food processor. Without turning off the engine, gradually, drop by drop at the beginning and in the form of a thin stream at the end, pour in the oil to form a thick, homogeneous sauce. Stir in wasabi and mustard. Season to taste.
  7. Place the tuna in the ceviche mixture and stir.

Enjoy your meal!

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