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Ceviche


Chef Richard Corbo of Mecca – San Francisco, CA on StarChefs.com
Chef Richard Corbo

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

“Uncooked” Tuna Ceviche
Chef Richard Corbo of Ducca — San Francisco, CA
Adapted by StarChefs.com
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

Method:

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.

 

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