Cold, clean, and bright with serrano ponzu, this tuna ceviche is built more like a plated dish than a rough chop. The avocado fans out on the side and the red chile oil circles the plate, so every bite picks up a little heat.
Ingredients
- 113 g (4 oz) sushi-grade tuna, finely diced
- 28 g (1 oz) tomatillo, finely diced
- 28 g (1 oz) cucumber, finely diced
- 28 g (1 oz) red onion, finely diced
- 57 ml (2 oz) serrano ponzu (see recipe)
- 6 radishes, thinly sliced
- 14 g (0.5 oz) red onion escabeche (see recipe)
- 1/2 avocado, sliced and fanned
- 1 tbsp crispy shallots
- 3 micro pea tendrils
- 7 ml (0.25 oz) red chile oil (see recipe)
Instructions
- 1Combine the diced tuna, tomatillo, red onion, cucumber, and ponzu in a bowl. Toss gently to coat.
- 2Spoon the ceviche onto the center of a chilled plate.
- 3Arrange the sliced radishes, crispy shallots, and onion escabeche over and around the ceviche.
- 4Fan the avocado slices alongside.
- 5Drape the micro pea tendrils over the top.
- 6Swirl the red chile oil around the outside of the plate.
Cook's Note
Dress the tuna just before plating, don't let it sit in the ponzu for more than a few minutes or the acid starts to cook the surface of the fish and you lose the fresh, clean texture.
Best Served With
As a first course on its own. Works with a dry sake or cold sparkling wine.
Why This Recipe Works
The ponzu is both the acid and the seasoning for the tuna, so you don't need much else in the mix. Every garnish adds a different texture, radish for crunch, avocado for richness, escabeche for acid, shallot for crunch.
Make It Yours
- Swap tuna for diced yellowtail or scallop.
- Add a thin slice of serrano on top for visible heat.
Leftover Strategy
Doesn't hold, assemble and serve immediately.
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Pairing
A dry sake, cold sparkling wine, or crisp Sauvignon Blanc.