This is a beautiful presentation piece for an appetizer. The ceviche sauce combines sweet, salty, spicy, and sour which creates a mouth watering bite. The crunch of the potato helps balance the texture of the tuna. You could easily substitute the tuna for scallops and or salmon.
Ceviche is a seafood dish that is extremely popular in the coastal regions of the Americas. The dish is typically made from fresh raw fish and marinated/cooked in either lemon juice or lime juice and or both. Spiced with chili of your choice you bring yet another dimension to a great summer eat.
Recipe:
2oz Tuna (sushi grade)
2T Citrus Soy Vinaigrette (2T Soy, 1T Lemon Juice, 1t Olive Oil, 1t Jalapeno, minced)
1ea Red Onion (julienne)
1T Cucumber Sprouts
1ea Sm/Medium Yukon Gold Potato (sliced on a mandoline using the fine toothed blade; excess water squeezed out using a kitchen towel)
In a 4qt sauce pot, heat 2C of oil to 325*F. When oil reaches temperature, place a quarter of the very thinly sliced potato in the oil. Fry until yellow-golden brown (45 seconds -1 minute) because carry over cooking will bring it to perfect crispness and color. Strain on paper towel and repeat with remaining potato, not overcrowding the hot oil. Reserve fried potatoes.
Thinly slice tuna into 2" length by 1/4" width strips. Pour citrus soy vinaigrette into the bowl and place the tuna neatly on top of the sauce. Layer with red onion, cucumber sprouts and crispy potatoes.
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