|  home | feedback | help          
Features On home


Chef Richard Corbo of Mecca – San Francisco, CA on
Chef Richard Corbo

50 3rd St
San Francisco, CA 94105
(415) 977-0271

“Uncooked” Tuna Ceviche
Chef Richard Corbo of Ducca — San Francisco, CA
Adapted by
June 2007

Yield: 2 Servings

“Uncooked” Tuna Ceviche
Chef Richard Corbo of Mecca – San Francisco, CAIngredients:

    “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.


back to top


 Sign up for our newsletters!|Print this page|Email this page to a friend
 QuickMeals   Chefs   Rising Stars   Hospitality Jobs   Find a School   Wine   Community   Features   Food Events   News   Ask the Experts   Tickets   Cookbooks
About Us | Career Opportunities | Media Kit | StarChefs in the News | Site Map
Please help keep StarChefs a free service by displaying our button on your website. Click here for details.
  Copyright © 1995-2014 StarChefs. All rights reserved.  | Privacy Policy