A classic Peruvian-Japanese ceviche: fresh diced tuna marinated in a ginger- and garlic-infused leche de tigre, paired with mango, avocado, red onion, and cilantro, all highlighted by a sweet and salty soy sauce.
Ingredients
- 250 g tuna appropriately sourced for raw service
- 100 ml Leche de Tigre
- 60 ml Sweet and salty soy sauce
- 1 piece ripe but firm mango
- 1 piece ripe avocado
- 0.5 pieces red onion
- 0.5 bunches fresh cilantro
- 1 pinch fine salt
- 1 tsp neutral oil (sunflower or grapeseed)
Method
- Prepare the Leche de Tigre and the sweet and salty soy sauce according to the prepared components. Let chill.
- Cut the tuna into even dice of about 1.5 cm. Place in a non-metallic bowl.
- Pour the cold Leche de Tigre over the tuna, mix gently, cover, and let marinate for 2 to 3 minutes in the refrigerator (do not exceed 5 minutes so the tuna remains translucent).
- Peel the mango and avocado, and cut them into dice of a similar size to the tuna.
- Thinly slice the red onion. Pick the cilantro leaves and roughly chop them.
- Lightly drain the tuna from its Leche de Tigre (reserve a little liquid for plating).
- In a large bowl, gently toss the marinated tuna, mango, avocado, sliced red onion, and half the cilantro.
- Adjust the seasoning with a pinch of salt and a drizzle of neutral oil.
- Plate in shallow bowls or small glasses. Drizzle with 30 ml of sweet and salty soy sauce per portion.
- Sprinkle with the remaining cilantro and serve immediately, optionally accompanied by sweet potato chips or cancha corn.
Nutrition
Per serving
- Energy
- 408.2 kcal
- Protein
- 43.38 g
- Carbohydrate
- 8.61 g
- Fat
- 20.12 g
- Fibre
- 4.15 g
- Calcium
- 18.45 mg
- Iron
- 0.82 mg
- Magnesium
- 42.15 mg