Tuna Belly Ceviche

(3 Servings)

Prep time: 20 minutes
Cook time: –
Total time: 20 minutes

Growing up in India there is no concept of eating raw seafood or raw anything. For example a steak isn’t considered palatable unless well done! So really the first time I tried good sushi was when I visited America for the first time at the age of 15. And ceviche again when I moved to Atlanta in 2011! It took a couple of tries to get accustomed to it but now I usually cannot go a week without a meal of sushi or sashimi. I picked up some really good sushi beads tuna belly from the local Citarella on the Upper West Side and some fresh tulsi basil and bluish purple edible flowers from the farmers market on Sunday and decided to make a light and fresh ceviche! Perfect for the summer weather!

Ingredients:
  • 1/2 pound tuna belly sliced
  • 1/2 cup fresh ripe mango cubed
  • 1/2 cup radish sliced
  • 1/2 no jalapeño chopped
  • 3 tablespoon lime juice
  • 2 tablespoon Yuzu juice (optional)
  • 6 sprigs tulsi basil
  • 1/4 cup green or spring onions sliced
  • Edible flowers for topping
  • Salt to taste
Method:
Mix all ingredients except the edible flowers and lightly toss. Set aside for at least 15 minutes. You will notice that the tuna starts changing color as the lime juice cures it on the outside which is exactly what you want.
Serve topped with the edible flowers
Note: you could use the same recipe with other white fish or salmon.

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