Fall Ceviche Recipe
Fresh Ahi tuna & shrimp, butternut squash, Aji Amarillo Leche de Tigre marinade, red onion & pickled pomegranate seeds.
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Ingredients
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Seafood
Butternut Squash & Veg
Leche de Tigre Marinade
Pickled Pomegranate Seeds
Finishing & Garnish
Method
Seafood Prep
- 1
Prepare seafood
Pat the ahi tuna and shrimp dry with paper towels. Trim any connective tissue from the tuna and cut into 1/2-inch dice. If shrimp are whole, butterfly and cut into bite-sized pieces. Lightly season the seafood with 1 tsp kosher salt and set chilled while you prepare other components (5–10 minutes).
Butternut Squash & Veg
- 2
Cook butternut squash
Bring a small pot of salted water to a simmer. Add the 1/2-inch butternut squash cubes and simmer until just tender, about 6–8 minutes. Drain and immediately plunge into an ice bath to stop cooking. Drain again and pat dry. Reserve 1.5 cups cooked cubes.
- 3
Prepare onion
Thinly slice the red onion and rinse under cold water for 30 seconds to soften bite and reduce sharpness. Drain and gently squeeze out excess water. Place in a small bowl until assembly.
Leche de Tigre Marinade
- 4
Make Aji Amarillo leche de tigre
In a bowl, whisk together 120 ml fresh lime juice, 60 ml chilled fish stock or clam juice, 1.5 tbsp aji amarillo paste, 1 grated garlic clove, 1/2 tsp grated ginger, 1 tbsp extra-virgin olive oil, 1/2 tsp honey and 1/2 tsp salt until emulsified and smooth. Taste and adjust acidity or salt — the marinade should be bright, slightly spicy and balanced.
- 5
Marinate seafood
Place the diced tuna and shrimp in a nonreactive bowl. Pour 3/4 of the leche de tigre over the seafood (reserve the remaining 1/4 for finishing). Gently toss to coat. Cover and refrigerate for 10–12 minutes — shrimp will cook through from the acid, tuna will remain sashimi-tender with a slight cure. After marinating, drain off most of the excess marinade, reserving a few tablespoons to dress at plating if desired.
Pickled Pomegranate Seeds
- 6
Quick-pickle arils
In a small bowl, stir together 2 tbsp rice vinegar, 1 tsp sugar and 1/4 tsp salt until dissolved. Add 1/2 cup pomegranate seeds and toss to coat. Let sit at room temperature for 10 minutes, then drain and reserve the pickled seeds and 1 tsp of the pickling liquid for plating.
Assembly & Finish
- 7
- 8
Dress and season
Drizzle the reserved 1/4 of the leche de tigre and 1 tsp finishing olive oil over the ceviche mixture and toss gently to coat. Adjust seasoning with up to 1/4 tsp additional salt and a pinch of cracked black pepper to taste.
- 9
Plate
Arrange the ceviche on individual plates or on a shared platter in small mounds. Scatter the pickled pomegranate seeds over the top and sprinkle remaining sliced red onion and microgreens. Finish with a few drops of the reserved pickling liquid and a light grind of black pepper. Serve immediately with tostada chips or thin crostini.