Shrimp & Tuna Ceviche

Watch my step-by-step video instructions

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NYE is around the corner and we’re all thinking about what to wear to look our elegant and glitzy best. I also decided to collab with some YouTubers from around the world to make something delicious and elegant to serve at an elegant soiree. I didn’t have to think too hard – an elegant Ceviche immediately stuck out.
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A couple of years ago we visited the Riu Palace in Costa Rica. They were kind enough to allow me to film with their Executive Chef Rudolfo Garcia. Prior to this, I would have been scared to tackle raw fish and seafood, but Chef Rudolfo made it look so easy. I decided to make this myself and top it with the most gorgeous Tobiko flying fish roe I had been eyeing at my local specialty food store. Ceviche can be served family style, but dressed up, makes a gorgeous and elegant hors d’oeuvre.

Shrimp & Tuna Ceviche

Ingredients

  • 5 oz Tuna steak
  • 5 oz Tiger Shrimp shelled and deveined
  • Citrus juice - 1 Orange, 1 Lemon and 2 Limes
  • Salt to taste
  • 1/2 red onion finely diced
  • 1/2 Avocado diced
  • 2 tbsps fresh chopped Coriander
  • Splash of Habanero sauce
  • Slices of Cherry tomatoes
  • Tobiko flying fish roe

Instructions

  1. Squeeze all the citrus juice
  2. Dice and soak the onion in water and drain
  3. Dice the Tuna steak and shrimp so they are the same size and add to a bowl
  4. Add the citrus juice and some salt and leave it for 10 mins to get a head start on the cure
  5. Add the Onion, Avocado, Coriander and Habanero sauce and mix well
  6. Cover with cling film and leave in the fridge for 1 hour to cure
  7. Serve in a Chinese spoon and garnish with a slice of Cherry tomato and some flying fish roe
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