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Dried pepper ponzu tuna ceviche

The floral, fruity, bold spice of ancho peppers plays nice in a citrusy ponzu sauce. Splashed over chilled rich tuna, buttery avocadoes, and fresh red onions, this makes for an appetizer that’s both hot AND cool!



Ancho Pepper Ponzu

  • 3 tablespoons (45 ml) sake
  • 3 tablespoons (45 ml) mirin
  • 4 large dry ancho chilies, lightly toasted over an open flame and cut into pieces
  • 4 large dry pasilla chillies, lightly toasted over an open flame and cut into pieces
  • 4 small arbol chillies, cut into pieces
  • 1 cup (240 ml) soy sauce
  • 1 cup (240 ml) lemon juice
  • 2 tablespoons (30 ml) water
  • 1 6-inch (15 cm) piece kombu
  • 1/2 cup (120 ml) shaved bonito flakes

Ponzu Ceviche

  • 2 pounds (907 g) sushi-grade yellowfin tuna, cut into 1/2 inch (1.25 cm) cubes
  • 1 red onion, sliced
  • 2 avocadoes, peeled, pitted, and cut into 1/2 inch (1.25 cm) cubes
  • Cilantro, rough chopped, to garnish
  • Toasted black sesame seeds, to garnish
  • Avocado oil, to garnish


Ancho Pepper Ponzu

  1. In a small saucepan over high heat, combine sake, mirin, ancho chillies, pasilla chillies, Arbol chillies, soy, lemon juice, and water to a boil for one minute.
  2. Remove the mixture from the heat and allow it to cool for 10 minutes.
  3. Add kombu and bonito to the mixture and refrigerate for 12 to 24 hours.
  4. Strain the mixture through a fine sieve, pressing on the solids with the bottom of a ladle to extract all the liquid. Discard the solids.  
  5. Reserve until needed.

Ponzu Ceviche

  1. Place tuna in a mixing bowl, cover with Ancho Pepper Ponzu and mix gently.
  2. Allow the tuna to marinate for 10 minutes.
  3. Add red onion to the mixture and stir gently.
  4. Allow the mixture to marinate for another 10 minutes.
  5. Strain ceviche.
  6. Transfer individual portions to chilled serving dishes. Top with cubes of avocado.
  7. Garnish with cilantro and black sesame seeds, and drizzle avocado oil over each serving.
  8. Serve immediately. Enjoy!

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