Chilean Tuna Ceviche

Name: Chilean Tuna Ceviche
Yield: Yield: 8 Portions
Ingredients: 1 lb/454 g roasted fingerling potatoes, sliced on the bias; Black pepper, as needed; 2 green onions, minced; ½ cup/78 g minced pitted green olives; ½ cup/78 g minced pitted black olives; 1½ tsp/4 g finely minced ginger; 2 lb/907 g ahi tuna, cut into ½-in/1-cm dice; 8 oz/227 g red cabbage leaves, cut into ultra-fine chiffonade; Salt, as needed; ¼ cup/10 g chives cut into ½-in/1-cm pieces; 1 fl oz/30 mL light soy sauce, not low-sodium; 1 tbsp/15 mL light sesame oil; 1 cup/240 mL lime juice, or as needed

Preparation info

Yield:
8
Portions

Difficulty
Easy

Appears in

Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

About

Ingredients

2 lb/907 g ahi tuna, cut into ½-in/1-cm dice
Salt, as needed
1

Fish course
Pescatarian
Street Food

Method

Generously season the tuna with salt and allow to sit for 10 minutes. Gently rinse and dry the tuna.
Combine the tuna with the lime juice, sesame oil, soy sauce, ginger, olives, and green onions and allow to marinate for 10 minutes. Adjust seasoning with lime juice, salt, and pepper, as needed.
Combine the roasted sliced potatoes with the red cabbage,