Ceviche de Atun
Ceviche de Atun
- Level: Easy
- Yield: 3 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 3 servings
- Calories
- 1194
- Total Fat
- 107
- Saturated Fat
- 35
- Carbohydrates
- 43
- Dietary Fiber
- 28
- Sugar
- 5
- Protein
- 34
- Cholesterol
- 37
- Sodium
- 1037
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
- Level: Easy
- Yield: 3 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 3 servings
- Calories
- 1194
- Total Fat
- 107
- Saturated Fat
- 35
- Carbohydrates
- 43
- Dietary Fiber
- 28
- Sugar
- 5
- Protein
- 34
- Cholesterol
- 37
- Sodium
- 1037
- Total: 30 min
- Prep: 15 min
- Cook: 15 min
Ingredients
10 ounces sashimi-grade yellowfin tuna
1 1/2 ounces (1 shot) or 3 tablespoons fresh lime juice
1 1/2 ounces (1 shot) or 3 tablespoons mescal
1/2 teaspoon ground chile de Arbol powder
1 medium shallot, chopped fine
2 tablespoons chopped fresh cilantro leaves
1 avocado, halved, pitted, peeled, and diced
Coconut Avocado Mousse, recipe follows
Crispy plantains, as needed
3 red radishes, trimmed and julienned
2 ounces chile oil
Coconut Avocado Mousse:
4 large avocados, halved, pitted, and peeled
1 (14-ounce) can coconut milk
2 tablespoons fresh cilantro leaves
1 1/2 teaspoons kosher salt
Directions
- Dice the tuna and place in a non-reactive bowl. Add the lime juice, mescal, and chile de Arbol powder, and toss to coat. Let the mixture marinate. Add the shallots, cilantro, and avocado, and gently toss to coat. Place a spoonful of the Coconut Avocado Mousse onto the center of a serving plate, then place crispy plantains on top to form a "nest" on top and spoon the ceviche into the nest. Sprinkle the radish over the plates and drizzle with the chile oil. In a food processor, combine the avocado, coconut milk, cilantro, and salt. Blend until the mixture is smooth.
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