JipiJapa Ceviche
Bluefin Tuna, Avocado, Red Onions, Demi-Sec Tomatoes, Peanut Sauce, Ají Verde, Achiote Oil, Cilantro, Green Plantain Chips
Chef Pablo Corrales of Lillian | Richmond, VA
Adapted by StarChefs | December 2026 | Photo: Will Blunt
INGREDIENTS
Achiote Oil:
Yield: 242 grams
40 grams annatto seeds
200 grams grapeseed oil
2 cloves garlic
Peanut Sauce:
Yield: 1 quart
550 grams white fish stock
150 grams natural peanut butter
110 grams lime juice
25 grams hydrated xanthan gum
16 grams kosher salt
15 grams chopped celery
10 grams chopped shallots
10 grams chopped ginger
8 grams ají amarillo paste
Soy Glaze:
Yield: 300 grams
125 grams granulated sugar
80 grams glucose syrup
75 grams tamari
38 grams mirin
38 grams sake
37 grams rice vinegar
Tomato Dashi:
Yield: 763 grams
380 grams tomato water
120 grams lemon juice
25 grams hydrated xanthan gum
8 grams kosher salt
Ají Verde:
Yield: 550 grams
200 grams grapeseed oil
160 grams blanched cilantro leaves
65 grams toasted pumpkin seeds
50 grams parsley leaves
30 grams sliced shallots
20 grams hydrated xanthan gum
10 grams kosher salt
1 clove garlic
1 serrano pepper, chopped
Ground cumin
Demi-Sec Tomatoes:
4 tomatoes
1 tablespoon olive oil
Kosher salt
Green Plantain Chips:
Oil for frying
1 green plantain, peeled and thinly sliced
Kosher salt
To Assemble and Serve:
Yield: 1 serving
3 ounces diced bluefin tuna
Lime juice
Kosher salt
Diced avocado
Brunoise red onions
Cilantro leaves
Maldon salt
METHOD
For the Achiote Oil:
In a saucepan over low heat, combine all ingredients. Cook until garlic is fork-tender and oil becomes a vibrant orange color. Strain and set aside.
For the Peanut Sauce:
In a Vitamix Commercial blender, combine all ingredients and 15 grams Achiote Oil until smooth. Pass through a fine 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. Remove from heat and let cool.
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 Ají Verde:
In a Vitamix Commercial blender, purée all ingredients until smooth. Transfer to an airtight container and refrigerate.
For the Demi-Sec Tomatoes:
Prepare and heat a dehydrator. Bring a pot of water to a boil. Blanch tomatoes, then immediately shock in ice bath. Once cooled, pat dry and transfer to a clean work surface. Quarter and remove seeds. Transfer to a mixing bowl and season with olive oil and salt. Transfer to a parchment-lined sheet tray and dehydrate 2 hours. Transfer to an airtight container and refrigerate.
For the Green Plantain Chips:
In a sauté pan over high flame, heat oil to 320°F. Add plantain and fry until crispy. Transfer to a paper towel-lined plate and let cool. Season with salt. Set aside.
To Assemble and Serve:
In a chilled mixing bowl, combine tuna and desired amount Demi-Sec Tomatoes, and Tomato Dashi. Season with lime juice and kosher salt. Set aside. Spread 1 spoonful Ají Verde across a chilled serving plate. Top with desired amount Peanut Sauce. Drizzle with Achiote Oil. Place seasoned tuna mixture over top. Garnish with avocado, red onions, and cilantro. Season with Maldon salt. Serve with Green Plantain Chips.
