“Uncooked” Tuna Ceviche
For the Burnt Agave Nectar:
Caramelize the nectar in a sauce pan until a deep amber color develops. Remove pan from heat, mix in orange juice and water to stop the sugar from caramelizing and set aside.
For the Orange Oil:
Mix oil and orange zest in a bowl and set aside.
For the Ancho-Salt
Combine salt and ancho chili powder in a bowl and set aside.
For the Tuna Mixture:
Combine the jicama, orange, tuna and orange oil in a mixing bowl the. Season the mixture aggressively with Ancho Salt.
To Assemble and Serve:
Dust the candied orange wheel conservatively with Ancho Salt. On a long white plate, paint a “smear” of the Burt Agave Nectar and lay the tuna mixture on top. Garnish the tuna mixture with fried strips of tortilla and micro cilantro. Top with the candied orange wheel.