Tuna Ceviche Recipe

In a small blender or using an immersion blender, combine garlic, shallot, ginger, aji amarillo paste, cilantro, olive oil, cold water, 120 ml lime juice, and 15 ml lemon juice. Blend until smooth and slightly frothy. Taste and season with a pinch of salt. Chill in the refrigerator while you prepare other components.

Reserve about 3 tablespoons (45 ml) of this mixture to use as a finishing drizzle. The remainder will be used to marinate and season the ceviche and to create the leche de tigre base.

Place anchovy fillets in a shallow dish and pour the white wine vinegar over them to cover. Let them sit refrigerated for 15–20 minutes until opaque and slightly 'cooked' by the vinegar.

Drain most of the vinegar, pat the fillets dry, then layer them in a small bowl with olive oil, sliced garlic, and a pinch of black pepper. Cover and refrigerate until plating.

If using raw chicken skin, dry it well with paper towels. Cut skin into 1/2–1-inch pieces. Heat neutral oil in a heavy skillet over medium-high heat to 170–180°C (340–355°F).

Fry the chicken skin pieces in batches until they puff, turn golden-brown and are crisp, about 2–4 minutes per batch. Remove with a slotted spoon onto paper towels and immediately sprinkle with 1/4–1/2 tsp salt. Reserve.

If using optional tortilla strips: briefly fry until crisp (30–45 seconds), drain and toss with a little salt; mix with the crisped chicken skin to create textural migas.

Heat oil in a deep skillet or fryer to 170°C (340°F). Fry plantain slices in small batches until golden and crisp, about 1–2 minutes per batch. Transfer to paper towels and season with salt while hot. Keep warm or at room temperature in an airtight container to stay crisp.

Preheat a grill or grill pan to medium-high. Brush halved romaine hearts lightly with olive oil and season with salt and pepper.

Place cut side down on the grill and cook 1–2 minutes until char marks form and the leaves soften slightly. Remove and keep warm. Chop into large bite-sized pieces just before plating or leave halved for presentation.

Put the diced tuna in a chilled bowl. Add the remaining 120 ml lime juice and 15 ml lemon juice, the fish stock (60 ml), salt (1 tsp) and pepper (1 tsp). Stir gently to combine.

Add 3–4 tablespoons of the prepared leche de tigre (from earlier) into the tuna mixture and toss gently. Do not over-marinade — let sit 2–4 minutes if you want the tuna slightly 'cooked' by acid, or up to 10 minutes if you prefer firmer cure; yellowfin should remain mostly raw and bright.

Fold in diced watermelon (1 cup), cucumber, and very thinly sliced red onion. Taste and adjust seasoning with additional salt, a squeeze of lime, or a teaspoon of olive oil if desired.

Gently fold in the diced avocado last to avoid mashing. Sprinkle toasted sesame seeds if using.

Place a portion of grilled romaine on each plate as a bed. Spoon a generous mound of tuna ceviche onto the romaine or beside it.

Arrange 3–4 boquerones pieces around the ceviche for bright salty contrast.

Scatter chicken skin migas over and around the ceviche to add crunch. Add plantain chips standing into the ceviche or on the side for dipping.

Drizzle reserved leche de tigre (about 3 tablespoons) lightly over the ceviche and the plate for brightness. Finish with microgreens or baby cilantro, a sprinkle of crispy fried garlic (optional), and a lime wedge.

Serve immediately so the plantain chips and migas remain crisp and the tuna stays fresh.