Nikkei Tuna Ceviche

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1--- For the asian part of the sauce ---
2. 2Put everything on the pot on high heat until it goes syrupy
3. 3Put it in the fridge or freezer until cold to mix with the tiger's milk
4. 4--- For the tiger's milk ---
5. 5We put everything in the blender and pulse about 5 times to grind them down a bit but definitely not fully.
6. 6Pass it through a fine sieve and squeeze down to get all the juices out.
7. 7If you're not going to use it immediately, keep it in the fridge so it doesn't go bitter.
8. 8--- The fish ---
9. 9Cut thin tuna slices, without any dark meat.
10. 10Season with salt before putting on the plate.
11. 11--- To decorate ---
12. 12Put the tuna slices in a line and then put the sauce on top. Do this right before eating or the fish will cook.
13. 13Cut thin sticks of cucumber, only the green part plus a bit of flesh. With the center part you can flavour water :)
14. 14Put the crispy quinua, the sliced chili and sesame oil drops on top to finish off.