Tuna Tiradito
by
Chef Larry Eppler
The Cottage Restaurant and Bar, Siesta Key, Florida
(Check out review in the Travel section)
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. |
