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Sinfully Simple Tuna Ceviche with Chef Angelo Sosa


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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:

Citrus juice

  • 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.

Chili Oil

  • 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.

To Serve

  • 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.

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