ASIAN TUNA CEVICHE RECIPE - (4.4/5)
Provided by Dr_Mom
Number Of Ingredients 17
Steps:
- Combine tuna, lime juice, grapefruit juice, sesame oil, coconut milk and soy sauce. Refrigerate 15 - 60 minute or until 'cooked' to taste, remember tuna can be eaten raw if it's good quality so how long you 'cook' it is up to you. Remove from refrigerator and drain off all the liquid. Combine tuna with basil, cilantro, scallions, chili, sesame oil, lime juice, water chestnuts and mango. While the tuna is 'cooking' heat oil in a saute pan, add the shallots and cook until crisp. Serve tuna on a plate or in a martini glass. Garnish with crispy shallots and diced avocado.
ASIAN CEVICHE
Categories Fish
Number Of Ingredients 10
Steps:
- Finely slice the tuna steak then finely chop and slice the other way until you have a good, evenly-chopped consistency. Scrape it into a bowl with half the coriander leaves and all the stalks.
- In a separate bowl, mix the lime zest and juice with the ginger, sesame oil, extra virgin olive oil and soy sauce to make a delicious dressing. Have a taste, and tweak with extra lime, oil or soy until you've got a good balance. Pour the dressing over your tuna and gently mix together - as soon as the acid from the limes hits the tuna it will begin to cook it so you only need to mix lightly.
COCONUT CEVICHE RECIPE BY TASTY
Nothing says summer like a refreshing coconut ceviche. Cracking open a coconut may seem intimidating, but if you follow our easy steps, you'll be impressing your friends in no time. Serve this ceviche as fun first course or light main meal.
Provided by Betsy Carter
Categories Snacks
Time 1h50m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Working 1 at a time, set a coconut on its side on a cutting board. First, remove the white husk from one end of the coconut to expose the brown shell underneath. Holding the coconut in place with one hand on the rounded end, carefully use the back end, or heel, of the knife to puncture the exposed coconut shell. Do not use any force other than the weight of the knife. Do this a few times, working in a circle until you can wedge your knife into the coconut shell and pop off the top. Drain the coconut water into a bowl and reserve for another use.
- With the cut side of the coconut up, place the knife over the opening and cover the spine (dull side) of the knife with a folded kitchen towel. Using a meat mallet or other heavy kitchen utensil, like a rolling pin, whack the knife where the towel covers it. Repeat a few times until the coconut is cracked in half.
- With a large spoon, scoop out the coconut meat. If necessary, clean the coconut meat by trimming off any hard or woody pieces of the shell. With a sharp knife, cut the cleaned coconut meat into 1 x ½-inch (2 ½ cm x 1 ¼ cm) strips.
- In a medium bowl, toss together the coconut meat, mango, red onion, jalapeño, lime zest and juice, coconut milk, mint, and cilantro. Season with the salt, then stir again.
- Cover the bowl and let marinate in the refrigerator for at least 1 hour, up to 3 hours.
- Serve the ceviche chilled with tortilla chips or in a tostada shell.
- Enjoy!
TUNA CEVICHE, ASIAN-STYLE
This is SO good! It is a traditional ceviche with the citrus juice that "cooks" the fish, however it has soy sauce and ginger which is so wonderful paired with tuna. Simple, healthy and tasty too! It is adapted to my liking from a recipe I found on allrecipes.com. P.S. Feel free to add some minced jalapeno pepper if you like it hot.
Provided by januarybride
Categories Asian
Time 2h45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place the onion, green onions, ginger, jalapeno (optional), lemon juice, and soy sauce; mix to combine. into a glass non-reactive bowl.
- Cut tuna into 1/2 inch cubes, and stir into the juice mixture in the bowl. Cover and refrigerate for 2 to 3 hours.
- Taste before serving and add more lemon juice or soy sauce as needed.
- Serve in martini glasses, garnish with avocado and mango, and serve with unsalted rice crackers. tortilla chips, or baked wonton wrappers.
Nutrition Facts : Calories 193.4, Fat 8, SaturatedFat 1.6, Cholesterol 32.3, Sodium 60.4, Carbohydrate 10.2, Fiber 2.9, Sugar 5.1, Protein 21
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