Asian Ceviche Recipes

ASIAN TUNA CEVICHE RECIPE - (4.4/5)

Asian Tuna Ceviche Recipe - (4.4/5) image

Provided by Dr_Mom

Number Of Ingredients 17

Ingredients

1 pound fresh tuna, cubed into 1/2 pieces
Juice of 2 limes, about 1 1/2 tablespoons
Juice of 1 white grapefruit, be sure to strain out the seeds
1 teaspoon toasted sesame oil (this will be a brownish color not clear, check in the Asian food section of your marked)
2 tablespoons coconut milk
1 tablespoon soy sauce
6 Thai purple basic leaves, chiffonade (i.e. cut into thin strips), you can use regular basil if you can't find the purple Thai variety
6 cilantro leaves, chopped
1/2 cup chopped scallions
1 teaspoon finely chopped chili pepper such as rocoto or aji Amarillo (these are both Peruvian chilis, you can use fresh or jarred but the fresh will be somewhat hotter so you might need a little more if you're using jarred)
1 teaspoon toasted sesame oil
Juice of 1 lime or about 3/4 tablespoons lime juice
1/2 cup finely diced water chestnuts
1/4 cup finely diced mango
1 tablespoon vegetable oil
4 Asian pink shallots, peeled and thinly sliced (you can use regular shallots but they'll be a little bigger so use 3 instead of 4)
1 avocado, finely chopped

Steps:

Combine tuna, lime juice, grapefruit juice, sesame oil, coconut milk and soy sauce. Refrigerate 15 - 60 minute or until 'cooked' to taste, remember tuna can be eaten raw if it's good quality so how long you 'cook' it is up to you. Remove from refrigerator and drain off all the liquid. Combine tuna with basil, cilantro, scallions, chili, sesame oil, lime juice, water chestnuts and mango. While the tuna is 'cooking' heat oil in a saute pan, add the shallots and cook until crisp. Serve tuna on a plate or in a martini glass. Garnish with crispy shallots and diced avocado.

TUNA CEVICHE, ASIAN-STYLE

Tuna Ceviche, Asian-Style image

This is SO good! It is a traditional ceviche with the citrus juice that "cooks" the fish, however it has soy sauce and ginger which is so wonderful paired with tuna. Simple, healthy and tasty too! It is adapted to my liking from a recipe I found on allrecipes.com. P.S. Feel free to add some minced jalapeno pepper if you like it hot.

Provided by januarybride

Categories Asian

Time 2h45m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

12 ounces high grade fresh 1/2 inch thick tuna steaks
3/4 bunch green onion, thinly sliced
1/4 small onion, finely diced
2 teaspoons grated fresh ginger
1/4 cup lemon juice
1/4 teaspoon soy sauce
1/2 avocado, diced
1/2 mango, diced

Steps:

Place the onion, green onions, ginger, jalapeno (optional), lemon juice, and soy sauce; mix to combine. into a glass non-reactive bowl.
Cut tuna into 1/2 inch cubes, and stir into the juice mixture in the bowl. Cover and refrigerate for 2 to 3 hours.
Taste before serving and add more lemon juice or soy sauce as needed.
Serve in martini glasses, garnish with avocado and mango, and serve with unsalted rice crackers. tortilla chips, or baked wonton wrappers.

Nutrition Facts : Calories 193.4, Fat 8, SaturatedFat 1.6, Cholesterol 32.3, Sodium 60.4, Carbohydrate 10.2, Fiber 2.9, Sugar 5.1, Protein 21

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