We recently made a visit to one of our favorite farmers in Larkspur, which has a fantastic seafood vendor. They clean their fish impeccably, and we got a beautiful piece of sushi-grade tuna. I had been dreaming of this day, and the possibilities of what to transform it into have excited me to no end. Where do I begin with all the ways to enjoy this delectable piece of fish?
First, the aroma hits my nose and I’m tempted to take a big bite out of it just like that. It’s fresh and oceany, with deep pink-purple shades and nearly perfect marbling.
However, I’ll admit that I wasn’t always a raw tuna fanatic. But now I can’t get enough!
At first it seems like a crazy concept; why would anyone eat raw fish? I used to cringe a little at the sight of it, but then after wanting to impress someone, I actually gave it a try. My first thoughts were that it was pretty slimy. The texture was foreign to me, but now I love it and find it hard to understand my initial aversion. After I got over the unique texture, I discovered that the taste wasn’t bad at all.
After awhile, I trained myself to overlook the odd texture and to just enjoy that fresh ocean meat. Before long, I was completely obsessed and have now turned my husband onto it, as well as others. Who knows, with this recipe, I just might create another tuna fanatic in the world!
Hmm...maybe I should start donating to a "Save Our Tuna" fund. ;)
What you'll need:
1-2 lbs of sushi grade tuna - needless to say the fresher the better
Half a can of coconut milk
Approx. 3 tbsp of minced ginger
⅓ cup chopped toasted cashews
A minced jalepeño or habanero pepper (which have a sweeter and more fruity flavor)
½ bunch of cilantro in two parts (since you’ll be saving some for the garnish)
2-3 minced cloves of garlic
Half chopped red onion
Red bell pepper strips
2 limes, juiced and zested
3 plantains, thinly sliced on a bias
Salt and pepper
First, start the plantain chips (or skip ahead if you’re buying them pre-made).
Preheat the oven to 350, then peel the plantains and thinly slice on a bias, so you get the most surface area.
Line a baking sheet with foil, then lightly drizzle with olive oil, and arrange the plantains in one layer. Oil and season each side with salt and garlic powder.
Let bake for about 35 minutes, flipping halfway through.
The tuna doesn't need to be marinated for as long as other seafood (like shrimp), so it should be made close to the time you plan on actually serving the dish.
Cut the tuna into cubes. (I don’t cut the pieces too small, because I like getting a substantial bite of the fish - that’s why you paid extra money for it, right?)
After chopping the onion, rinse with cold water.
Blend together until you have a smooth mixture of lime juice and zest, coconut milk, garlic, ginger, and 1/2 of the cilantro. Set aside.
Toss together the bell peppers, onions, roughly chopped cashews, tuna chunks, and coconut dressing.
You can serve the ceviche in a small bowl with the plantain chips on the side.