“Uncooked” Tuna Ceviche

Adapted by StarChefs.com
June 2007
Yield: 2 Servings


“Burnt” Agave Nectar
1 cup dark agave nectar
4 tablespoons fresh orange juice
2 tablespoons water
Orange Oil
1 cup extra virgin olive oil
2 Cara-Cara oranges, zested on a microplane
Ancho Salt
1 tablespoon sea salt
1 tablespoon ancho chili powder
Tuna Mixture
¼ cup jicama pearls, ¼–inch in diameter
¼ cup “mini” Cara-Cara orange supremes
½ cup sashimi–grade yellowfin tuna, finely chopped
Ancho Salt
To Assemble and Serve
1 orange wheel, thinly sliced, triple blanched in simple syrup
Ancho Salt
1 pinch micro cilantro
1 tablespoon fried Tortilla strips


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.