Lorena Garcia

Duo Ceviche

Prep Time: 15 min.

Marinate Time: 10-15 min.

Assembly Time: 5 min.

Total Time: 30-35 min.

Equipment:

Large knife

Cutting board

Measuring cups

Measuring spoons

Wooden spoon

Non reactive bowl

Tuna Ceviche Ingredients:

1 10 oz SUSHI GRADE TUNA, cut brunoise style

1 Each Pear (ripe & grainy), cut brunoise style

1 Teaspoon Grated ginger

1.5 Tablespoons Lemon juice

1.5 Tablespoons Lime juice

1 Tablespoon Extra virgin olive oil

1 Tablespoon Chopped cilantro

2 Tablespoon Candied peppers, OPTIONAL, cut brunoise style 

To taste Salt and pepper

Snapper Ceviche Ingredients:

1 10 oz Fresh snapper, be sure to remove ANY bones, brunoise style

4 oz Frozen Mango, brunoise style

1 Tablespoon Black truffle oil

1 Whole Jalapenos, brunoise style

3.5 Tablespoons Fresh lemon juice

3.5 Tablespoons Fresh lime juice

To taste Salt and pepper 

1 Cup Endives, for garnish/presentation

1 Each Sweet potato, steamed, cut in slices, for garnish/presentation

Instructions: 

Place the ingredients of each ceviche in a bowl, toss well, let marinate for 15/20 minutes in fridge.

Place the ceviche in individual bowls, topped with the endives and serve.

Suggested wine pairing: Pinot Grigio