Tuna carpaccio summer vegetable ceviche
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Sushi-grade tuna |
| 1 | Red onion; finely diced | |
| ¼ | cup | Fresh corn; finely diced |
| 1 | cup | Jicama; finely diced |
| 1 | Lemon; juiced | |
| 1 | Lime; juiced | |
| 1 | Orange; juiced | |
| 1 | bunch | Chives |
| ½ | cup | Wasabi powder |
| 1 | cup | Water |
Directions
Cut tuna into 6 equal portions, brush oil on waxed paper, and sandwich the paper between each piece of tuna. Pound to desired size with a meat cleaver then cool in icebox. In a medium bowl, add all vegetables together and all of the juice from the lemon, lime, and orange. Let it all macerate for 10 minutes. Drain liquid. Chill plates. Remove carpaccio from the icebox and peel off the top layer of waxed paper and flip the tuna onto the plate then spoon the ceviche equally between all plates. Mix wasabi and water and put into a squirt bottle. Drizzle over top. This recipe yields 6 servings as appetizers.
Source: "CHEF DU JOUR - (Show # DJ-9472) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-19-1999 by Joe Comiskey - joecomiskey@..."
Recipe by: Erica Miller
Converted by MM_Buster v2.0l.
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