“Uncooked” Tuna Ceviche
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.
Mix oil and orange zest in a bowl and set aside.
Combine salt and ancho chili powder in a bowl and set aside.
Combine the jicama, orange, tuna and orange oil in a mixing bowl the. Season the mixture aggressively with Ancho Salt.
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.