Best Asian Ceviche Recipes

Asian Tuna Ceviche Recipe - (4.4/5) image

Provided by Dr_Mom

Number Of Ingredients 17

1 pound fresh tuna, cubed into 1/2 pieces
Juice of 2 limes, about 1 1/2 tablespoons
Juice of 1 white grapefruit, be sure to strain out the seeds
1 teaspoon toasted sesame oil (this will be a brownish color not clear, check in the Asian food section of your marked)
2 tablespoons coconut milk
1 tablespoon soy sauce
6 Thai purple basic leaves, chiffonade (i.e. cut into thin strips), you can use regular basil if you can't find the purple Thai variety
6 cilantro leaves, chopped
1/2 cup chopped scallions
1 teaspoon finely chopped chili pepper such as rocoto or aji Amarillo (these are both Peruvian chilis, you can use fresh or jarred but the fresh will be somewhat hotter so you might need a little more if you're using jarred)
1 teaspoon toasted sesame oil
Juice of 1 lime or about 3/4 tablespoons lime juice
1/2 cup finely diced water chestnuts
1/4 cup finely diced mango
1 tablespoon vegetable oil
4 Asian pink shallots, peeled and thinly sliced (you can use regular shallots but they'll be a little bigger so use 3 instead of 4)
1 avocado, finely chopped

Steps:

Combine tuna, lime juice, grapefruit juice, sesame oil, coconut milk and soy sauce. Refrigerate 15 - 60 minute or until 'cooked' to taste, remember tuna can be eaten raw if it's good quality so how long you 'cook' it is up to you. Remove from refrigerator and drain off all the liquid. Combine tuna with basil, cilantro, scallions, chili, sesame oil, lime juice, water chestnuts and mango. While the tuna is 'cooking' heat oil in a saute pan, add the shallots and cook until crisp. Serve tuna on a plate or in a martini glass. Garnish with crispy shallots and diced avocado.

Tuna Ceviche, Asian-Style image

Provided by januarybride

Categories Asian

Time 2h45m

Yield 4 serving(s)

Number Of Ingredients 8

12 ounces high grade fresh 1/2 inch thick tuna steaks
3/4 bunch green onion, thinly sliced
1/4 small onion, finely diced
2 teaspoons grated fresh ginger
1/4 cup lemon juice
1/4 teaspoon soy sauce
1/2 avocado, diced
1/2 mango, diced

Steps:

Place the onion, green onions, ginger, jalapeno (optional), lemon juice, and soy sauce; mix to combine. into a glass non-reactive bowl.
Cut tuna into 1/2 inch cubes, and stir into the juice mixture in the bowl. Cover and refrigerate for 2 to 3 hours.
Taste before serving and add more lemon juice or soy sauce as needed.
Serve in martini glasses, garnish with avocado and mango, and serve with unsalted rice crackers. tortilla chips, or baked wonton wrappers.

Nutrition Facts : Calories 193.4, Fat 8, SaturatedFat 1.6, Cholesterol 32.3, Sodium 60.4, Carbohydrate 10.2, Fiber 2.9, Sugar 5.1, Protein 21

Asian Ceviche image

Categories Fish

Number Of Ingredients 10

3 pieces Sashimi grade Tuna Steaks
1 bunch Cilantro
1 piece Ginger, fresh
3 piece Lime
1 tablespoon Sesame Oil
2 tablespoon Olive Oil
2 tablespoon Soy Sauce
2 piece Red Peppers, Hot
1 piece Lettuce
1 package Tortilla Chips

Steps:

Finely slice the tuna steak then finely chop and slice the other way until you have a good, evenly-chopped consistency. Scrape it into a bowl with half the coriander leaves and all the stalks.
In a separate bowl, mix the lime zest and juice with the ginger, sesame oil, extra virgin olive oil and soy sauce to make a delicious dressing. Have a taste, and tweak with extra lime, oil or soy until you've got a good balance. Pour the dressing over your tuna and gently mix together - as soon as the acid from the limes hits the tuna it will begin to cook it so you only need to mix lightly.