Ceviche Negro* Recipe
sashimi grade ahi tuna, avocado, jicama, mango, red onion, fresno chilies, micro cilantro, chile de árbol aioli, morita soy sauce, plantains
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Ingredients
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Starters
Method
Starters
- 1
Prepare the Ahi Tuna
Cut the sashimi grade ahi tuna into small, bite-sized cubes. Place them in a medium mixing bowl.
- 2
- 3
Add Seasoning
Pour the morita soy sauce and lime juice over the mixture in the bowl. Sprinkle salt to taste and gently toss all the ingredients together until well combined.
- 4
Incorporate Micro Cilantro
Gently fold in the micro cilantro, ensuring it is evenly distributed throughout the ceviche mixture.
- 5
Prepare the Plantains
Peel the green plantains and slice them diagonally into thin strips. Fry them in hot oil until golden brown and crispy, about 3-5 minutes. Drain on paper towels and season lightly with salt.
- 6
Plating
Serve the ceviche chilled, garnished with extra micro cilantro, alongside the crispy plantain strips for dipping.
