Creative recipe for sushi-grade tuna!
How many times have you purchased a perfect piece of grade A, sushi quality yellowfin tuna and said, “Now What?” You can grill it (but only for a minute). You can make sushi. Or you can make the most delicious and simple Tuna ceviche I ever tasted.
A touch of honey, chili sauce and smoky cumin really makes this tuna ceviche unique. 1/2 lb sushi-grade tuna feeds about 8. Make the roasted red pepper sauce the night before and your prep time is about 5 minutes. It’s so easy. Perfect for a Friday happy hour snack at home.
INGREDIENTS
Ceviche
| 1/2 lb | sushi-grade tuna, cubed |
| 1 | avocado, cubed |
| 1 T | chili sauce |
| 1 t | cumin |
| 1 T | lime juice |
| 1 T | cilantro, chopped |
| 1 bag | fried plantains |
Red Pepper Sauce
| 1 | roasted red pepper, peeled |
| 4 | garlic cloves |
| 5 T | extra virgin olive oil |
| 1 T | lemon juice |
| 3 T | honey |
| 1/2 t | cayenne pepper |
| 1/2 t | cumin |
DIRECTIONS:
Ceviche – Mix ingredients. Cover and refrigerate for 15 minutes. Spoon a dollop of ceviche onto a crisp plantain.
Red Pepper Sauce – Sauté peppers and garlic in 2 tablespoons of olive oil for 3 minutes. Add remaining ingredients and blend in a food processor. Top ceviche with red pepper sauce.
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