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
- 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.
- Leave to cool. Cover and refrigerate.
- Make tuna ceviche. Combine all ingredients except tuna in a bowl.
- Make an avocado puree. Whisk all ingredients in a blender until smooth, season with salt and pepper.
- 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.
- 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.
- Place the tuna in the ceviche mixture and stir.
Enjoy your meal!
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