“Uncooked” Tuna Ceviche

Adapted by StarChefs.com
June 2007
Yield: 2 Servings

INGREDIENTS:

“Burnt” Agave Nectar
1 cup dark agave nectar
4 tablespoons fresh orange juice
2 tablespoons water
Orange Oil
1 cup extra virgin olive oil
2 Cara-Cara oranges, zested on a microplane
Ancho Salt
1 tablespoon sea salt
1 tablespoon ancho chili powder
Tuna Mixture
¼ cup jicama pearls, ¼–inch in diameter
¼ cup “mini” Cara-Cara orange supremes
½ cup sashimi–grade yellowfin tuna, finely chopped
Ancho Salt
To Assemble and Serve
1 orange wheel, thinly sliced, triple blanched in simple syrup
Ancho Salt
1 pinch micro cilantro
1 tablespoon fried Tortilla strips

METHOD:

For the Burnt Agave Nectar:
Caramelize the nectar in a sauce pan until a deep amber color develops. Remove pan from heat, mix in orange juice and water to stop the sugar from caramelizing and set aside.

For the Orange Oil:
Mix oil and orange zest in a bowl and set aside.

For the Ancho-Salt
Combine salt and ancho chili powder in a bowl and set aside.

For the Tuna Mixture:
Combine the jicama, orange, tuna and orange oil in a mixing bowl the. Season the mixture aggressively with Ancho Salt.

To Assemble and Serve:
Dust the candied orange wheel conservatively with Ancho Salt. On a long white plate, paint a “smear” of the Burt Agave Nectar and lay the tuna mixture on top. Garnish the tuna mixture with fried strips of tortilla and micro cilantro. Top with the candied orange wheel.

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