This time we want to show you a new recipe of one of our most requested dishes. It is the tuna Nikkei ceviche.
Due to the current circumstance by which we all must be at home, we will take the opportunity to show you how to prepare another dish of Qapaq restaurant menu and thus make you more bearable the confinement.
For this dish you can use any of the types of tuna you can find in the market.
Luckily, here in Tenerife we have tuna, practically all year round as it's a transit area for them.
This time we will do it with bluefin tuna, which is the most sought after of all, but as I indicated before, any type of fresh tuna is valid and the result will be really tasty.
Below I detail the necessary ingredients and how to prepare it.
The ingredients correspond to those needed for 1 person.
You will also find below a link to a video in which I show you how this delicious ceviche is made.
- 150 grs of tuna
- 40 grs of onion (Shallot prefered) cut inf fine julienne.
- 50 grs of boiled sweet potato
- 10 grs. of boiled "choclo" corn
- 10 grs of toasted "cancha" corn
- coriander (leaves)
- 3 grs of limo ají pepper (or any hot chili that we have around) in slices
- 5 grs of alga nori (Nori seaweed) fried.
- 10 grs of avocado
- 25 ml of lima juice
- 10 ml of soy sauce
- 75 ml of "leche de tigre" (tiger milk)
- 10 grs of kimchi
Salt & white pepper
MILK OF TIGER
Which are the Ingredients
- 100 ml of fish stock
- 5 grs of celery
- 4 grs of garlic
- 5 grs of ginger
Salt & pepper
How to prepare Tiger milk
Mix all ingredients and grind, pass through a sieve and reserve in the fridge.
How to prepare Tuna Nikkei ceviche
First we should cut the tuna into cubes of 2 by 2 cm.
Then we put it in a bowl with the onion, aji limo (or selected chili) and coriander.
Add salt and pepper and mix all ingredients well.
Then put it on the plate along with the rest of the ingredients, such as corn, avocado, sweet potato & Nori seaweed.
Finally, in another bowl, we prepare tiger milk with soy, lime and kimchi following the instructions above.
To finish we add it to the dish above, in that way we keep the identity of the tuna.