Ingredients
- 1 teaspoon chopped garlic
- 1 teaspoon chopped ginger
- 1/2 cup soy sauce
- 1/4 cup fresh lime juice
- 2 tablespoons chopped cilantro
- 1 pound sashimi quality yellowfin tuna
- 1/2 teaspoon aji amarillo*
- 1/2 rocoto pepper puree*
- *available in Latin American specialty stores
Directions
In a blender, puree until smooth the garlic, ginger, soy sauce, and lime juice. Remove to a bowl and mix in the cilantro. Slice the tuna into thin, 1-inch long pieces.
Place tuna on a serving platter and spoon soy sauce mixture over each slice. Dot each piece with each of the purees, aji amarillo, and rocoto pepper.
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By GlblFare
on April 27, 2012
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Great! More like sashimi; with a lime-ceviche dressing that was killer!!!. I decorated with fresh seaweed and red/green fish roe.
By sofilove
on November 16, 2011
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This was an exotic ceviche for me, I enjoyed but this is more elaborate
and my children preffer my usually very simple but tasty green-quick-ceviche with a couple of water or oil tuna cans, celery,
cilantro, lime and on top slices of avocado and a bit of fresh green tomatillo salsa (tomatillos, garlic, cilantro, cilantro.
By chisaitori_7291350
miami, FL
on September 22, 2009
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This is a great ceviche. I recommend that you do try to find rocoto and aji amarillo as these Peruvian flavors really make the dish. A dash of toated sesame oil and a sprinkle of black and white sesame seeds will make for an eye catching presentation.
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