Tuna cebiche with passion fruit
During this period of the year more then ever, we gladly eat light and cold courses, for this reason I think that this recipe will meet your needs and, without turning on the stove, you would serve a delicious course: tuna cebiche with passion fruit.
Cebiche (or ceviche) it’s a raw fish tapas typical in Peru and in other Latin America Countries.
To prepare chebiche in its traditional version, you marinate fish in lime juice and flavour it with chili pepper (generally rocoto, amarillo or limo chili peppers), red onion, coriander or huacatay (an aromatic herb also called “black Peruvian mint”).
What bring ceviche forth is the so called “leche de tigre”, that is the juice you obtain marinating your fish with lime.
This “tiger milk” is also served as a refreshing and energizing drink (they say it had aphrodisiac properties).
Making my tuna chebiche with passion fruit I wandered with my mind arriving at Andes mountain range.
To make my course even more special I decided to pair it with a great wine, so we uncorked a bottle of this fantastic Franciacorta Satén and, in a moment, our dinner became a party!
In our home wine can’t be missed, we must always have the right bottle for every occasion and, for this purpose, Tannico helps us very much.
Tannico is the dream wine shop, a place where every wine lover can find what he desires.
In Tannico wine shop we always find what we are looking for because it has an enormous listing (more than 10.000 tags) that includes italian and from all over the world wines and spirits, its service is very efficient and fast.
Some tricks before directions
Tuna Cebiche with passion fruit is a raw fish course, for this reason is essential you use really fresh material.
Before to eat raw fish, you need to blast freeze it to preclude the risk of catch harmful bacterias or parasites.
In some supermarkets you can buy already blast freezed fish, but if you want make it by yourself with a common freezer, you must freeze your fresh fish already gutted at a temperature not higher than -20°C and keep it in the freezer for at least 48 hours.
Later you must defrost your raw fish slowly in the fridge and eat it as soon as possible.
Tuna cebiche with passion fruit recipe
Calories: 380 kcal
Ingredients
Serves 2- 300 gr tuna fillet
- 3 passion fruits
- 1 cm fresh ginger
- 2 limes
- 3 tablespoons virgin olive oil
- A stalk of celery
- ½ red spring onion
- salt as required
- pepper or chili pepper as required
- fresh coriander
Directions
Slice your tuna fillet 3-4 mm thick, season with a tablespoon of virgin olive oil and two pinches of salt, cover with plastic wrap and keep in the fridge.
Cut in halves two passion fruits, take the pulp with a spoon and put it in the jar of hand mixer.
Add the juice of two limes to maracuja pulp, peeled and chopped ginger, two tablespoons of virgin olive oil, two large pinches of salt and blend it all finely.
Pour through a small colander.
Rinse and slice celery, clean and slice your spring onion, too.
Place your passion fruit coulis on two dishes and place over tuna slices, then distribute celery, spring onion and some coriander leaves.
Dust your tuna chebiche with passion fruit with black pepper or chili pepper powder and garnish your dishes with a little of passion fruit pulp kept aside, add a drizzle of oil, salt to taste and serve immediatly.
