1/4 cup Shallots, peeled and chopped
1/4 cup Soy Sauce
1/4 cup Rice vinegar
1 oz Ginger, peeled and chopped
1/8 cup of Sesame oil
1/4 bunch of Cilantro
1/4 bunch of Mint
1 oz of Peanut Butter
1/3 cup of your favorite salad oil
In a blender combine all ingredients together except oil. Add oil slowly to emulsify.
Equal parts lime and lemon juice spiced with Aji Amarillo, cilantro and rocoto pepper
Stack these ingredients alternating side by side on a narrow rectangular plate
with the end piece leaning against a very small cup (shot
glass or sake cup):
5 oz of high quality, fresh, sushi grade tuna. Cut into 1/4 inch thick bite size steaks
5 oz of watermelon. Cut into 1/4 inch thick bite size “steaks”
drizzle the Asian Vinaigrette over the stacked tuna and watermelon.
Fill small cup with Ceviche marinade.