Albacore tuna cebiche with jicama, pear & green salmorejo

Albacore tuna cebiche with jicama, pear & green salmorejo

By
From
Cantina
Serves
4
Photographer
Chris Middleton

Albacore tuna was a seafood discovery for me this year. Albacore, or bincho, tuna is white tuna and the type normally used for tinned tuna because of its pale appearance. I find this tuna to be the perfect texture for cebiche as it really takes to the lime, chilli and fragrant herbs, almost melting in your mouth. At the restaurant we get a bit fancy and cut small barrels from the loin that we marinate in the salmorejo dressing for 5 hours so the tuna starts to cook on the outside, giving the impression it’s been seared and adding a wonderful flavour.

Ingredients

Quantity Ingredient
500g sashimi-grade albacore tuna or salmon
250g Green salmorejo

Salad

Quantity Ingredient
2 jicamas, julienned
3 nashi pears, quartered, cored and shaved
1 handful perfect watercress tops or micro daikon
1 red onion, thinly sliced
100g pepitas, toasted
1 jalapeno, thinly sliced
4 avocados, halved and stoned
2 limes, juiced
100ml olive oil
pinch sea salt

Method

  1. Slice the tuna into two 6 x 3 cm pieces.
  2. Place the tuna in a 3 cm deep container and coat with 150 g of the green salmorejo. Cover and marinate in the refrigerator for 4 hours.
  3. To prepare the salad, just before serving, combine the jicama, nashi pear, watercress, onion, pepitas and jalapeño in a medium bowl.
  4. Cut the avocados very thinly into a straight fan shape. Add a little of the lime juice and drizzle with a bit of the oil. Arrange the avocado fans neatly on serving plates.
  5. Toss the salad ingredients together, dressing with the remaining olive oil and lime juice. Season with salt.
  6. Cut the tuna pieces, using a very sharp knife, into thin 15 cm long slices.
  7. Arrange four or five slices of tuna on each avocado fan. Surround with the remaining salmorejo sauce and arrange the salad decoratively on top. Serve immediately.

Paul’s tip

  • For a more traditional approach you can simply cut the tuna into cubes and toss in the dressing just before serving. If you wish, marinate for 2 minutes. Toss with cubes of avocado and arrange over the tossed salad.
Tags:
Latin
Mexican
Mexico
Cantina
Paul Wilson
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