Tuna Seviche And Sashimi - Japanese Sashimi Combined With Peruvian Flavor And Technique

• 1 tablespoon orange juice
• 1 teaspoon lemon juice
• 1 teaspoon yuzu juice (substitute lime if yuzu is unavailable)
• 1 teaspoon of white soy sauce
• 1 pinch aji amarillo paste
• 1 pinch fresh ginger, grated
• pinch kosher salt
• 2 tablespoons canola oil
• 4 oz. sashimi-grade tuna, slices into 4 pieces, sashimi-style
• 1/2 oz. red onion, julienned
• 1/2 oz. yellow pepper, julienned
• 1/2 oz. celery, julienned
• 4 slices of jalapeno, thinly sliced
• 1 cherry tomato, quartered
• pinch of sea salt
• Chive oil for garnish

1. In a non-reactive bowl, combine citrus juices, white soy, aji amarillo paste, ginger and salt. Slowly drizzle in oil while briskly whisking. Set aside. In a separate non-reactive bowl, prepare the fish and vegetables. When complete, add citrus and oil emulsion to the fish and vegetables and toss. Plate seviche and drizzle chive oil over the presentation for garnish.

orange juice, lemon juice, yuzu juice, of white soy sauce, aji amarillo paste, fresh ginger, kosher salt, canola oil, sashimigrade tuna, red onion, yellow pepper, celery, tomato, salt, chive oil

Taken from www.epicurious.com/recipes/member/views/tuna-seviche-and-sashimi-japanese-sashimi-combined-with-peruvian-flavor-and-technique-1243541 (may not work)