Coconut and Tuna Ceviche with Avocado and Corn Nuts

Coconut and Tuna Ceviche with Avocado and Corn Nuts Recipe from Peru

Region / culture: Peru | Preparation time: 30 minutes | Cooking time: 0 minutes | Servings: 6

Introduction

Coconut and Tuna Ceviche with Avocado and Corn Nuts is a refreshing and flavorful dish that combines the freshness of tuna with the creaminess of avocado and the crunch of corn nuts. This dish is perfect for a light and healthy meal or as a starter for a dinner party.

History

Ceviche is a traditional dish from Latin America that typically consists of raw fish marinated in citrus juices. The addition of coconut milk in this recipe adds a creamy texture and a hint of sweetness to the dish. The use of avocado and corn nuts provides additional layers of flavor and texture, making this dish a unique and delicious twist on the classic ceviche.

Ingredients

1 cup corn oil
0.33 cup fresh lime juice
1 oz (28 g) ginger root, peeled
2 tbsp dijon mustard
1.33 cup canned coconut milk
salt and freshly ground pepper - as needed
12 oz (340 g) sushi-grade tuna, cut into small dice
3 oz (85 g) diced daikon radish (0.75 cup)
1.5 oz (43 g) finely sliced chives (0.75 cup)
3 lb (1.36 kg) california avocados
2.5 oz (71 g) corn nuts, ground as fine as possible (0.75 cup)
radish sprouts - as needed for garnish

How to prepare

To make the dressing, blend corn oil, the next 4 ingredients, 1 tsp of salt, and 0.5 tsp of pepper until smooth.
Mix 0.75 cup of dressing with tuna, daikon, and chives.

Just before service

Lay peeled avocado halves on the flat side.
Using a thin knife, slice the avocado into 0.13 inch slices, keeping each avocado half separate (make the slices without moving the avocado. The avocado must remain intact).
Carefully flatten the sliced avocado to fan it out.
Place it on a piece of plastic wrap and cover it.
Keep it refrigerated.

Per order

Mound 2 generous tablespoons of tuna in the center of the plate in a loaf shape.
Carefully scoop up one sliced avocado half with a knife and place it on top of the tuna ceviche loaf.
Drizzle the plate with additional dressing.
Dust the avocado with some powdered corn nuts and a pinch of salt.
Garnish the plate with radish sprouts.

Variations

For a vegetarian version, substitute the tuna with diced tofu or cooked chickpeas. You can also add diced mango or pineapple for a tropical twist. Experiment with different herbs and spices to customize the flavor to your liking.

Cooking Tips & Tricks

When slicing the avocado, be sure to use a sharp knife to ensure clean and even slices. Keeping the avocado intact while slicing and fanning it out on the plate adds a beautiful presentation to the dish. Grounding the corn nuts as fine as possible will create a powdery texture that can be sprinkled over the avocado for added crunch.

Serving Suggestions

Serve the Coconut and Tuna Ceviche with Avocado and Corn Nuts as a light lunch or dinner, accompanied by a side salad or some crusty bread. It can also be served as an appetizer at a dinner party or special occasion.

Cooking Techniques

The key to making a good ceviche is to use fresh, high-quality ingredients and to marinate the fish in citrus juice for just the right amount of time. Be sure to follow food safety guidelines when handling raw fish.

Ingredient Substitutions

If you don't have corn oil, you can use olive oil or vegetable oil as a substitute. You can also use lemon juice instead of lime juice for a slightly different flavor profile. If you are allergic to nuts, you can omit the corn nuts or substitute them with toasted sunflower seeds.

Make Ahead Tips

You can prepare the tuna ceviche mixture and dressing ahead of time and assemble the dish just before serving. The avocado can be sliced and fanned out on the plate in advance, but be sure to cover it tightly with plastic wrap to prevent browning.

Presentation Ideas

Arrange the sliced avocado and tuna ceviche on a plate in an elegant and artistic manner. Garnish with sprouts and a sprinkle of powdered corn nuts for a visually appealing presentation. Serve the dish on chilled plates for an extra touch of sophistication.

Pairing Recommendations

This dish pairs well with a crisp white wine, such as a Sauvignon Blanc or a Pinot Grigio. For a non-alcoholic option, try serving it with a sparkling water infused with fresh mint and lime.

Storage and Reheating Instructions

Leftover ceviche can be stored in an airtight container in the refrigerator for up to 1 day. The avocado may brown slightly, but the flavor will still be delicious. Do not freeze the ceviche, as the texture of the fish will change when thawed.

Nutrition Information

Calories per serving

Calories: 400 per serving

Carbohydrates

Carbohydrates: 15g per serving

Fats

Total Fat: 32g per serving

Saturated Fat: 14g per serving

Proteins

Protein: 20g per serving

Vitamins and minerals

Vitamin C: 25% of daily value per serving

Vitamin A: 15% of daily value per serving

Iron: 10% of daily value per serving

Alergens

Contains fish and nuts

Summary

This dish is a good source of protein and healthy fats, while also providing essential vitamins and minerals. It is relatively low in carbohydrates and calories, making it a nutritious and satisfying meal option.

Summary

Coconut and Tuna Ceviche with Avocado and Corn Nuts is a light and refreshing dish that is perfect for a summer meal or special occasion. With a balance of flavors and textures, this dish is sure to impress your guests and leave them wanting more. Enjoy the creamy avocado, tender tuna, and crunchy corn nuts in every bite!

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of excitement. It was a warm summer day, and I was walking through the bustling streets of a vibrant market in Peru. The air was filled with the enticing aromas of fresh herbs, ripe fruits, and sizzling meats. I was on a mission to find new and exotic ingredients to add to my ever-growing collection of recipes.

As I meandered through the maze of stalls, my eyes fell upon a small stand tucked away in a corner. A friendly elderly woman was standing behind the counter, her weathered hands expertly preparing a colorful dish that caught my attention. Intrigued, I approached her and inquired about the delicious-looking creation before me.

"Ah, señora, this is our famous Coconut and Tuna Ceviche with Avocado and Corn Nuts," she explained with a smile. "It is a traditional Peruvian dish that is both refreshing and flavorful. Would you like to try some?"

Without hesitation, I eagerly accepted her offer. The first bite sent a burst of flavors dancing on my taste buds – the bright tanginess of the lime juice, the creamy richness of the coconut milk, the subtle heat of the chili peppers, and the crunch of the corn nuts. It was a symphony of flavors that left me craving more.

I knew right then and there that I had to learn how to make this dish myself. The kind woman graciously shared her recipe with me, along with some tips and tricks that she had picked up over the years. Armed with this newfound knowledge, I set out to recreate the Coconut and Tuna Ceviche with Avocado and Corn Nuts in my own kitchen.

The first step was to gather all the necessary ingredients. I sourced fresh tuna from the local fish market, ripe avocados from the neighborhood produce stand, and a can of creamy coconut milk from the nearby grocery store. I also picked up some fresh limes, red onions, cilantro, and a bag of crunchy corn nuts.

Back in my kitchen, I rolled up my sleeves and got to work. I diced the tuna into bite-sized pieces and marinated them in a mixture of lime juice, coconut milk, and a touch of salt. While the tuna was soaking up the flavors, I diced the avocado and finely chopped the red onions and cilantro. I also toasted the corn nuts until they were golden and fragrant.

Once all the components were ready, it was time to assemble the ceviche. I combined the marinated tuna with the diced avocado, red onions, and cilantro in a large bowl. I gently tossed everything together, making sure that each piece was coated in the tangy coconut-lime dressing. Finally, I sprinkled the toasted corn nuts on top for an added crunch.

As I took my first bite of the Coconut and Tuna Ceviche with Avocado and Corn Nuts that I had made from scratch, I couldn't help but smile. The flavors were just as vibrant and delicious as I remembered from that fateful day at the market in Peru. I knew that this recipe would become a staple in my culinary repertoire, a dish that I would proudly serve to family and friends for years to come.

And so, with each bite of the Coconut and Tuna Ceviche with Avocado and Corn Nuts, I am transported back to that bustling market in Peru, where my culinary journey began. The recipe may have been acquired from various places and people over the years, but it is the memories and experiences that truly make it special. And for that, I am forever grateful.