Ceviche Jipijapa

Bluefin Tuna, Avocado, Demi-Sec Tomatoes, Red Onions, Peanut Leche de Tigre, Ají Verde, Tomato Dashi, Achiote Oil, Cilantro, Green Plantain Chips

Chef Pablo Corrales of Lillian | Richmond, VA

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Adapted by StarChefs  |  February 2026  |  Photo: Will Blunt

INGREDIENTS

Peanut Leche de Tigre:
550 grams chilled white fish stock
150 grams natural peanut butter
110 grams lime juice
25 grams hydrated xanthan gum
16 grams kosher salt
15 grams achiote oil
15 grams celery
10 grams shallots
10 grams ginger
8 grams ají amarillo paste

Soy Glaze:
125 grams granulated sugar
80 grams glucose syrup
75 grams tamari
38 grams mirin
38 grams sake
37 grams rice vinegar

Tomato Dashi:
380 grams tomato water
120 grams lemon juice
25 grams pre-hydrated xanthan gum
8 grams kosher salt

Demi-Sec Tomatoes:
4 tomatoes, blanched, peeled, quartered, and seeded
1 tablespoon olive oil
Kosher salt

Achiote Oil:
200 grams grapeseed oil
40 grams annatto seeds
2 cloves garlic

Ají Verde:
200 grams grapeseed oil
160 grams blanched cilantro leaves
65 grams toasted pumpkin seeds
50 grams parsley leaves
30 grams shallots
20 grams hydrated xanthan gum
10 grams kosher salt
1 clove garlic
1 serrano pepper
Ground cumin

Green Plantain Chips:
Oil for frying
1 green plantain, thinly sliced
Kosher salt

To Assemble and Serve:
Bluefin tuna
Lime juice
Flaky salt
Diced avocado
Brunoise red onions
Cilantro leaves

METHOD

For the Peanut Leche de Tigre:
In a Vitamix Commercial blender, combine all ingredients until smooth. Pass through a chinois. Transfer to an airtight container and refrigerate.

For the Soy Glaze:
In a saucepan over medium heat, combine all ingredients and 65 grams water. Cook until a syrup-like consistency is achieved. Set aside.

For the Tomato Dashi:
In a Vitamix Commercial blender, combine all ingredients and 230 grams Soy Glaze. Blend until mixture is fully emulsified. Transfer to an airtight container and refrigerate.

For the Demi-Sec Tomatoes:
Prepare and heat a dehydrator. In a mixing bowl, toss to combine tomatoes and oil. Season with salt. Transfer to a parchment-lined sheet tray and dehydrate 2 hours. Transfer to an airtight container and reserve.

For the Achiote Oil:
In a saucepan over low heat, combine all ingredients. Cook until garlic is confit and a deep amber color is achieved. Strain, bottle, and reserve.

For the Ají Verde:
In a Vitamix Commercial blender, combine all ingredients. Season with cumin. Blend until smooth. Let cool over an ice bath. Transfer to an airtight container and refrigerate.

For the Green Plantain Chips:
In a frying pan over high flame, heat oil to 320°F. Add sliced plantains and fry until golden and crisp. Transfer to a paper towel-lined plate and let drain. Season with salt. Reserve.

To Assemble and Serve:
In a chilled mixing bowl, combine desired amount tuna and Demi-Sec Tomatoes. Season with lime juice, salt, and Tomato Dashi. Toss to evenly coat. Set aside. On a chilled serving plate, spread desired amount Ají Verde. Top with desired amount Peanut Leche de Tigre and Achiote Oil. Spoon seasoned tuna mixture over top. Garnish with avocado, onions, and cilantro. Sprinkle with salt. Serve with Green Plantain Chips.

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