General Description
This ceviche is a vibrant and refreshing dish, elegantly plated with layers of fresh tuna, avocado, and mixed greens. It is topped with a sesame seed-crusted cracker and garnished with microgreens and delicate dollops of sauce, creating a visually stunning and flavorful experience. Perfect for a sophisticated appetizer or a light main course, this dish combines the freshness of the sea with the crunch of fresh vegetables and the richness of avocado.
Serving Size: Serves 4
Ingredient List
1 lb (450g) fresh tuna, finely diced
1 medium red onion, finely chopped
1-2 jalapeños, finely diced (optional for heat)
1/2 cup fresh cilantro, chopped
1 cup fresh lime juice (about 8-10 limes)
Salt and pepper to taste
Avocado Layer:
2 ripe avocados, thinly sliced
1/2 lemon, juiced
Salt to taste
Mixed Greens:
1 cup mixed baby greens
1/2 cup cherry tomatoes, quartered
1/4 cup radishes, thinly sliced
Sesame Cracker:
1 sheet of nori (seaweed)
1 egg white, lightly beaten
1 tbsp black sesame seeds
1 tbsp white sesame seeds
Garnish:
Microgreens
2 tbsp mayonnaise
1 tbsp sriracha
Small leaves of fresh herbs (e.g., cilantro, basil)
Instructions
In a large bowl, combine the diced tuna, red onion, jalapeños, and cilantro. Pour the fresh lime juice over the mixture, ensuring the fish is fully submerged. Season with salt and pepper to taste, then cover and refrigerate for at least 30 minutes to allow the flavors to meld and the fish to 'cook' in the lime juice. While the ceviche is marinating, thinly slice the avocados and toss gently with lemon juice and a pinch of salt to prevent browning. Preheat the oven to 350°F (175°C). Brush the nori sheet with the beaten egg white and sprinkle evenly with black and white sesame seeds. Place on a baking sheet and bake for 5-7 minutes until crisp. Let it cool, then break it into round or irregular pieces. On a serving plate, arrange a layer of mixed baby greens. Use a ring mold to layer the ceviche, then avocado slices on top. Add the sesame cracker on top of the avocado layer. Arrange cherry tomatoes and radish slices around the ceviche. In a small bowl, mix mayonnaise and sriracha, then transfer to a piping bag or a small plastic bag with a corner cut off. Garnish with microgreens and small herb leaves. Pipe small dots of the mayonnaise-sriracha mixture around the plate for extra flavor and decoration. Serve immediately, ensuring the ceviche is chilled. Enjoy this elegant and refreshing ceviche dish, perfect for a light and flavorful meal!
