Tuna Ceviche

Name: Tuna Ceviche
Cook time: 40 min
Total time: 40 min
Yield: 1
Ingredients: 2 TABLESPOONS Sesame; 0.5 litres oil for frying; 75 g thin rice noodles; 400 g Tuna fish fillet; 1 piece(s) (approx. 20 g each) Ginger; 2 Limes; 1 Orange; 4 TABLESPOONS Soy sauce; 3 Spring onions; 3 Stem/s Mint; 2 ripe avocados; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sriracha

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

Japanese immigrants have put their sushi stamp on the court and are processing red meat tuna. Nevertheless, leave the chopsticks lying still - with a spoon more of the delicious tiger milk with soy and ginger goes into the mouth.

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 1

2 TABLESPOONS Sesame
0.5 litres oil for frying
75 g thin rice noodles
400 g Tuna fish fillet
1 piece(s) (approx. 20 g each) Ginger
2 Limes
1 Orange
4 TABLESPOONS Soy sauce
3 Spring onions
3 Stem/s Mint
2 ripe avocados
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sriracha

Directions

1
Roast the sesame seeds in a pan without fat and remove. Heat the oil in a small pot. Break the noodles shorter and deep-fry them in portions. Take them out and let them drip off on kitchen paper.
2
Rinse fish, dab dry and cut into cubes of about 1 cm. Peel ginger and chop very finely. Squeeze lime and orange, measure approx. 1⁄8 l juice. Mix with soy sauce and ginger. Mix with the fish and marinate for approx. 15 minutes (see fig. 3 + 4 page 60).
3
Clean and wash spring onions and cut into fine rings. Wash mint, shake dry, pluck off leaves and chop. Halve avocados, remove seeds. Remove the flesh from the skin and cut into slices.
4
Mix fish with sesame, spring onions and mint. Season to taste with salt and pepper. Serve on the avocados. Add fried noodles and sprinkle with Sriracha as desired.