Yellowfin Tuna Ceviche
It took me ten years to accept the taste of cilantro and one dish to start my romance with it. It’s an ingredient that brings the dish to its traditional roots.
2 Servings
4 oz sashimi – grade yellowfin tuna
juice of 1 lime, 1 small orange and 1 lemon
1 tablespoon tequila
1/2 small size red onion, finely diced
2 tablespoons poblano chilies, seeded and finely diced
½ red pepper, seeded and finely diced
2 tablespoons cilantro, chopped
1 teaspoon honey
Cut the tuna into ¼” cubes. Place it in a medium size glass bowl. Add the citrus juices and the tequila. Mix well and cover it firmly. Refrigerate until the tuna gets opaque on the outside, about 15 min…
Find the full recipe at the May issue of MAZA Cooking Journal available at the iTunes store.
