Tuna Ceviche is a traditional Fusion recipe (based on a Japanese original) for a classic dish of sliced tuna marinated in rice wine vinegar and lime juice that's served with a soy sauce and wasabi dipping sauce. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Tuna Ceviche.
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Ceviche or seviche is a popular South American method for marinating fish in lime or lemon juice so that the acid of the juice effectively cooks or pickles it. However, as one of the methods for producing sashimi the Japanese have been pickling fish in vinegar or citrus juice for centuries. This recipe for pickled tuna is based on those ancient Japanese recipes. South American ceviche is generally prepared with chillies, but the Japanese version is served with wasabi (but you can use horseradish).
Ingredients:
250g tuna fillet
1 tbsp rice wine vinegar
juice of 4 limes
1 spring onion, shredded
3 tbsp soy sauce
3 pea-sized pieces of wasabi or prepared horseradish
salt and freshly-ground black pepper, to taste
Method:
Get the freshest tuna you can and slice into thin strips. Place in a bowl and season well.
Juice the lemons and mix with the rice wine vinegar then pour over the tuna slices. Toss to combine, cover with clingfilm (plastic wrap) and set aside in the refrigerator to marinate over night.
When ready to serve, whisk together the soy sauce and wasabi or prepared horseradish and place in a dipping bowl. Transfer the tuna to a chilled plate, garnish with the spring onions and serve. Dip the tuna in the sauce and eat.
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