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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!
YIELDS
8
Ingredients
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
Directions
Ancho Pepper Ponzu
- 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.
- Remove the mixture from the heat and allow it to cool for 10 minutes.
- Add kombu and bonito to the mixture and refrigerate for 12 to 24 hours.
- 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.
- Reserve until needed.
Ponzu Ceviche
- Place tuna in a mixing bowl, cover with Ancho Pepper Ponzu and mix gently.
- Allow the tuna to marinate for 10 minutes.
- Add red onion to the mixture and stir gently.
- Allow the mixture to marinate for another 10 minutes.
- Strain ceviche.
- Transfer individual portions to chilled serving dishes. Top with cubes of avocado.
- Garnish with cilantro and black sesame seeds, and drizzle avocado oil over each serving.
- Serve immediately. Enjoy!
