Ingredients
1 tablespoon orange juice
1 teaspoon lemon juice
1 teaspoon yuzu juice (substitute lime if yuzu is unavailable)
1 teaspoon of white soy sauce
1 pinch aji amarillo paste
1 pinch fresh ginger, grated
pinch kosher salt
2 tablespoons canola oil
4 oz. sashimi-grade tuna, slices into 4 pieces, sashimi-style
½ oz. red onion, julienned
½ oz. yellow pepper, julienned
½ oz. celery, julienned
4 slices of jalapeño, thinly sliced
1 cherry tomato, quartered
pinch of sea salt
Chive oil for garnish
Preparation
In a non-reactive bowl, combine citrus juices, white soy, aji amarillo paste, ginger and salt. Slowly drizzle in oil while briskly whisking. Set aside. In a separate non-reactive bowl, prepare the fish and vegetables. When complete, add citrus and oil emulsion to the fish and vegetables and toss. Plate seviche and drizzle chive oil over the presentation for garnish.
