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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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The last ingredient of the sauce was *yuzu juice* & I was clueless. Per Wikipedia, yuzu is an aromatic citrus fruit found in East Asia that resembles a sml grapefruit. The yuzu's flavor is tart (much like a grapefruit w/overtones of mandarin orange). Rarely eaten as a fruit, its aromatic zest is occ used to garnish dishes in Japanese cuisine & its juice is often used as a seasoning (as lemon is used in other cuisines). All that said, I used grapefruit juice to replace the yuzu juice. (10 min was allowed for ingredient prep) *Enjoy. Ingredients:
1/2 cup orange juice |
1/4 cup rice vinegar |
1/4 cup light soy sauce |
1 teaspoon sambal oelek (thai chili-garlic sauce) |
1 tablespoon grapefruit juice |
1 lb sushi quality yellowfin tuna fillet, diced |
1/2 cup onion, thinly sliced |
1/4 cup radish, julienned |
1/2 cup watermelon, 1/4-in dice |
2 tablespoons chives, chopped |
kosher salt (to taste) |
Directions:
1. *For the Sauce* - In a med bowl, combine all ingredients & vigorously whisk until a well-incorporated sauce forms.
2. *For the Tuna Ceviche* - In another bowl, combine the tuna, onion, radish & watermelon. Hand toss until the ingredients are mixed well.
3. Pour 2/3 of the sauce over the ceviche & mix by hand to incorporate the vinaigrette. Add additional sauce as desired.
4. Place 1/4 of the salad per plate & sprinkle the chives on top for garnish.
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