Ahi Tuna Ceviche
2 tablespoons soy sauce
1 tablespoon toasted sesame oil
The tuna is ready to eat as soon as it's tossed and coated but you can marinate it for a few minutes if desired. The tuna will start to turn white almost immediately, a sign that it is cooking from the acidity of the lime juice. It is not necessary to cook the tuna. In fact, it is best served immediately while it is melt-in-your-mouth tender and moist.
This recipe was inspired by a dish on the menu at Dos Caminos in The Palazzo Hotel in Las Vegas. It's bright and citrusy with a hint of sesame and just a tickle of heat from the Serrano. This Ahi Tuna Ceviche melts in your mouth.
3 as an appetizer
Thursday, October 21, 2010 - 9:56am