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Tuna Ceviche on coconut & teriyaki rice recipe

Tuna Ceviche on coconut & teriyaki rice recipe


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I watch a lot of cooking shows, that's where I learned to cook. I find a recipe, I try it and then tweak it to my liking.

1 person made this

Ingredients

  • 2 tablespoons soy sauce
  • 2 limes or lemons zested and juiced
  • 2 cm pieces ginger, finely grated
  • 400 g sashimi tuna cut into cubes
  • 2 cups jasmine rice
  • 1 1/2 cups water
  • 1 cup can unsweetened coconut milk
  • 1 teaspoon salt
  • 1 tsp teriyaki suce

Method

  1. Rinse and drain the rice in cold water. Then place in saucepan with water, coconut milk and salt. Place the pot over high heat and bring the liquid to boil. Stir and reduce the heat to the lowest possible setting and cover the pot tightly with the lid and continue to cook for 15 minutes.
  2. Remove the pot from the heat and let it stand for 10 minutes, covered. Fluff with fork and put in bowls.
  3. Mix the soy sauce, lime/lemon zest and juice and ginger in a bowl and set aside.
  4. Wash the tuna sashimi and cut into cubes, when it's ready place the tuna in the soy mixture and toss until it starts to change color. Make sure you don't toss it for more than 2 minutes.
  5. To plate, place the rice in a bowl and drizzle a teaspoon of teriyaki sauce.
  6. Drop the chunks of tuna on top of the rice and drizzle half a teaspoon of teriyaki sauce on top.
  7. Garnish with chives, dill and cucumbers.

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Preparation Times For Cooking Ceviche

0-1 minute: the fish will be still pretty raw and will have a strong ‘fishy’ smell and flavor.

1-2 minutes: Only minor changes in the texture of the fish. Some infusion of lime flavor.

2-3 minutes: This is a favorite length of time for cooking for some chefs. Experiment with this as for many people it’s still not quite enough.

3-10 minutes: The amount of time I prefer to marinate fish for ceviche. Not overcooked, not raw.

10-15 minutes: Depending on the fish, this can also be a good amount of time for marination.

15-60 minutes: For many chefs this is overkill. For some chefs, this isn’t even enough, so try two variations!

Experiment with preparation times, always use the freshest produce, ice the fish and chopped onions, and serve with a pisco sour to get the digestive juices flowing!

As this is a raw food dish the ‘shelf life’ of ceviche is quite short. Don’t store the dish for any length of time. An hour after adding lime and the texture of the fish will have changed quite a lot. Some chefs leave the fish to marinate for hours but once you add the other ingredients it’s not wise to keep the dish too long.


“Asian BBQ Style”

  1. Cut chilled loin into 1-1.5″ wide steaks
  2. Mix 1/4 cup Marukan Yuzu Ponzu Sauce, 1 tablespoon of Teriyaki Sauce, 1 tablespoon fresh chopped Ginger, 1 teaspoon red Pepper Flakes, 1 teaspoon Sesame Seed.
  3. Combine Tuna Steaks and Marinade, carefully massaging to coat all sides of the fish, marinate in fridge for 10 minutes
  4. Heat grill to medium-high and season grill with olive oil
  5. Grill steaks to medium rare. This will only be about 90 seconds per side. DONT OVER COOK. TIME IT!

Serve with a side of Marukan Yuzu Ponzu Sauce, a fresh salad with Sam Choy’s Oriental Sesame dressing, and white rice.


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Jump to Recipe

This recipe calls for tuna medallions, not canned tuna. Tuna medallions are great. Now, here’s a dilema, because there are different tyoes of tuna. Theres the white tuna (which in Mexico is known as “bonito”), there’s the yellowfin tuna, bluefin tuna, bigeye tuna and skipjack tuna. When we say tuna medallions we usually are referring to yellowfin or bluefin tuna, and here’s where thing Which one tastes better, bluefin tuna or yellowfin tuna?. We, personally, prefer the bluefin tuna better. The flavor, to me, seems fresher and also softer when eating it. This type is really common in Mexico, specially in the gulf of mexico or in the pacific, so this is the tuna I have eaten all my life. But there’s people that prefer yellowfin tuna. Here you can use whichever you prefer.

So, with this recipe, you can choose and use whichever type you want, but we always use bluefin tuna medallions. This type of tuna stays red colored or pink when cooked, and it tastes amazing on it’s own raw. In Mexico we actually eat ir raw often, in ceviche, aguachile, with totopos, avocado and sauces.

In the recipe says to cook the tuna for 5 min. each side, bacause we like it to be 3/4 cooked, a little raw in the middle, so it is soft when you cut it, but if you like it well-done then cook it for about 6-7 min each side.


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How do I select raw fish to purchase at the market for poke?

Food safety is critical when eating raw fish! Don’t be afraid to ask the vendors for guidance on what fish is safe to eat and how to store and prepare. You can also look for “sushi-grade” on the label, some markets will have that indication on the package. Purchasing previously frozen tuna may also be a good idea because it can help kill parasites that might be present. If you are still a little hesitant to eat the tuna completely raw, you can sear the surface of the ahi tuna steaks on each side before cutting to help to reduce the risk of microbial contamination. (Source: FDA.gov)

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Comments:

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  2. Colan

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  4. Stanbury

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  6. Shreyas

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