Recipe: KIN Seafood’s Tuna Ceviche

KIN Seafood shares with FIFTY+SA their fresh and zesty recipe for Tuna Ceviche.

Ingredients

  • 400g Tuna Loin 1cm Dice
  • 60g Wild Asian Rice (puffed in hot oil)
  • 2 Green Apples Peeled Diced into 1cm cubes
  • 100g Edamame Beans Blanched & Refreshed
  • 1 Tbls Black Sesame Seeds
  • 1 Cup Purple Shiso Leaves
  • Miso Dressing Ingredients
  • 50g White Miso Paste
  • 50ml Grapeseed Oil
  • 50ml Lime Juice

Avocado Puree Ingredients

  • 3 Avocados
  • 1 Tsp Wasabi Paste
  • 1 Lime Juiced
  • 50ml Sugar Syrup

Method

To assemble, place tuna in a bowl and add diced apple, edamame beans, sesame seeds, miso dressing and leave for 4-5 minutes. Evenly distribute the mix across the 4 bowls or 1 platter if you wish to share as part of a banquet.

With the piping bag squeeze 4-5 dots of avocado on each bowl. Sprinkle puffed wild rice and shiso leaves to fish the dish.

Miso Dressing Method: Combine ingredients in a small bowl with a fork until incorporated and set aside. 

Avocado Puree Method: Put all ingredients into a food processor and blend until smooth. Place into a small piping bag ready to serve.

  • Staff Writer

    Made up of a small, tight knit team of writers and contributors who are passionate about all things FIFTY+ and the New Age. We love Adelaide and wider South Australia and sharing with you all of the l...

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