Tuna tiradito ceviche with a Citrus Vinaigrette
0.75 h
4 raciones
Difficulty:
Media
Ingredients
Yellow tail tunaCubed avocado
Sliced radish
Powdered green plantain
Citrus vinaigrette.
METHOD
- Cut the tuna into thin strips and place in the freezer.
- Cube the avocados and leave in lemon juice to stop them turning brown.
- Use a mandoline to finely slice the radishes.
- The powdered plantain: Peel and slice the plantain. Fry in hot oil until golden brown. Leave to cool, then blend. Blend until powder is obtained.
- Dry for 4 hours in an oven at 200ºC until crunchy.The Vinaigrette: Grapefruit juice, orange juice, grated lime, Hoisin sauce, cane honey, sesame oil. Salt and white pepper. Mix the ingredients together and leave to marinate for 40 minutes.
