Tuna Tiradito by Chef Larry Eppler - The Cottage Restaurant and Bar, Siesta Key, Florida

Tuna Tiradito

Asian Vinaigrette:

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.

Ceviche Marinade:

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.