Ceviche de atún Nikkei

Ingredientes

• 4 tbsp soy sauce
• 100 ml apple or cider vinegar
• 2 orange zest and juice
• 40 g peeled and cut ginger
• 150 ml lime juice (about 15 limes)
• 2 garlic cloves
• 30 g brown onion, roughly chopped
• 20 g peeled and cut ginger
• 50 g scraps of white fish (if you're making the recipe with white fish, you can use the uneven pieces for this)
• 30 g celery, sliced
• 1 chili pepper
• 260 g tuna filet
• to taste salt
• piece of cucumber
• to taste crispy quinoa
• to taste chopped chili
• to taste drops of sesame oil

Preparación

1. 1

   --- For the asian part of the sauce ---

2. 2

   Put everything on the pot on high heat until it goes syrupy

3. 3

   Put it in the fridge or freezer until cold to mix with the tiger's milk

4. 4

   --- For the tiger's milk ---

5. 5

   We put everything in the blender and pulse about 5 times to grind them down a bit but definitely not fully.

6. 6

   Pass it through a fine sieve and squeeze down to get all the juices out.

7. 7

   If you're not going to use it immediately, keep it in the fridge so it doesn't go bitter.

8. 8

   --- The fish ---

9. 9

   Cut thin tuna slices, without any dark meat.

10. 10

    Season with salt before putting on the plate.

11. 11

    --- To decorate ---

12. 12

    Put the tuna slices in a line and then put the sauce on top. Do this right before eating or the fish will cook.

13. 13

    Cut thin sticks of cucumber, only the green part plus a bit of flesh. With the center part you can flavour water :)

14. 14

    Put the crispy quinua, the sliced chili and sesame oil drops on top to finish off.