Ayllu’s Nikkei Tuna Ceviche Recipe
If you can’t visit our beautiful Paddington restaurant to try it for yourself, there’s no excuse not to make this at home! Besides, nothing screams Delicious like a classic Nikkei Tuna Ceviche.
Prepare
20 minutes
Serves
5 portions
Dietary
Sesame, Fish, Soya, Sulphur Dioxide, Gluten
Ingredients
1st Base
- 40g sugar
- 80g white vinegar
2nd Base
- 50g ají panca
- 20 g moscato sugar
- 50g tamarind paste
- 25g dark soy sauce
Tiger’s Milk
- 90g white fish stock
- 90g celery
- 90g white onion
- 5 units of coriander stem
- 10g ginger
- Half a chilli
- Juice of 9 limes
- Seasoned to taste
Ceviche
- 350g diced tuna
- 50g daikon cut in julienne
- 50g cucumber cut in julienne
- 5 pinches of chopped coriander
- 5 pinches of ají limo or chopped chilli
Garnish
- 5 pinches of roasted seaweed julienne
- 15 thinly cut slices of avocado
Instructions
1st Base
1. Mix together both the sugar and white vinegar.
2. Place in a pan on a high heat until it forms a syrupy texture, set aside to cool.
2nd Base
3. Blend ingredients and set aside.
Tiger’s Milk
4. Combine 1st Base and 2nd Base and blitz
5. Pass through a fine chinois and place in the fridge
Ceviche
6. Place the tuna in a cold bowl and season with the daikon, cucumber, coriander and chilli
7. Add the Nikkei Tiger’s Milk and taste the seasoning
8. Divide into 5 bowls and garnish with the seaweed and avocado