Sinfully Simple Tuna Ceviche with Chef Angelo Sosa
Check out Angie’s new web series, BEING BETTER, on ulive.com. Angie brings her brand of life-balance to you with health and wellness tips, recipe ideas and how to live efficiently and peacefully in the grind of everyday life. Whether it’s eating right, working out or letting lose and having fun, it’s all about Being Better.
Watch Chef Angelo Sosa school Angie on how to identify fresh fish, introduce her to Yuzu and build a flavor profile for a tuna ceviche, at his Hells Kitchen restaurant, Añejo. This no-cook, easy prep recipe is sure to get heavy rotation in any kitchen!
Tuna Ceviche by Chef Angelo Sosa
• Yield: 2 Portions
• Prep Time: 20 Minutes
• Cook Time: No cook
• Ease of Preparation: Easy
Ingredients and Method:
- 2 ounce Orange juice
- 1 ounce Yuzu Juice
- 1 ounce Lime juice
- 1 teaspoon agave nectar
- 1 teaspoon sugar
Combine all ingredients in a large bowl and use a whisk to stir until all ingredients are combined. Place in a covered container in the refrigerator until cold.
- 2 cups vegetable oil
- 4 each Morita chipotle
- 2 each Arbol chiles
- 2 each Guajillo chiles
- 2 each Ancho chiles
Combine all ingredients in a pot large enough to hold without spilling. Place pot over low heat, once the oil begins to release its first small bubbles. Turn of and allow to steep for 30-45 minutes. Strain and allow to come to room temperature. Reserve.
- 8 ounce sushi grade tuna, diced
- 2 tablespoon red onion, small diced
- 1/4 cup of chili oil
- 1 each jalapeño, thinly sliced
- 2 each breakfast radish thinly sliced
- 2 sprigs of cilantro
Combine tuna in a large stainless steel bowl with red onion, chili oil and salt. Toss until tuna is evenly coated. Place tuna into two chilled serving bowls. Spoon citrus juice until it comes 1/4 of the way up the sides of the mound of tuna garnish with jalapeño, cilantro and radish.