8 - 12 canapes
How to cook Azuca's Yellowfin Tuna Ceviche
- 1 pound fresh sushi-grade yellowfin tuna fillets, diced in 1/2-inch pieces
- 1 quart plus 1 cup sour orange juice*
- 1 cup lemon juice
- 1 cup diced jicama (Mexican turnip)
- 2 medium tomatoes, diced
- 2 green unripe mangoes, diced
- 1 medium yellow onion, diced
- 1 bunch cilantro, chopped
- 4 serrano chilies, chopped
- 1/2 cup salad oil
- Salt and pepper to taste
- Crisp chips, as desired, for serving
- Marinate tuna in 1 quart sour orange juice and the lemon juice for 4 hours in the refrigerator. Stir the fish every hour, allowing juice to marinate the fish on all sides. The juice will become thick.
- In a nonreactive metal bowl, mix jicama, tomato, mango, onion, cilantro and chilies. Add the oil, 1 cup of sour orange juice and salt and pepper to taste. Reserve.
- Remove fish from refrigerator, drain it, and rinse thoroughly under cold water. Using a rubber spatula, gently fold the fish into the reserved mixture, being careful not to break the fish pieces. Chill for another hour and serve with chips.
The Azuca's Yellowfin Tuna Ceviche recipe easy to prepare and so good!
*Sour oranges (also called bitter or Seville oranges) are basic ingredients for marmalade and Grand Marnier. If you can't find sour oranges, substitute two parts regular orange juice to one part lime juice.
Because the tuna does not require any cooking, the tuna must be really fresh (smells like the "sea" and a good color).
This recipe for Azuca's Yellowfin Tuna Ceviche serves/makes: 8 - 12 canapes
The Azuca's Yellowfin Tuna Ceviche recipe is adopted from chef Rene Fernandez of Azuca restaurant, San Antonio.
Main Ingredient: Tuna
Preparation Method: Marinated/Uncooked