Albacore tuna ceviche with a dashi Bloody Mary base
Rick Bayless · ♥ 700 likes · 14K views · 11 min video
Read about tuna in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1 lb albacore tuna
- finely diced red onion
- fresh lime juice
Combine a pound of cut-up albacore tuna with finely diced red onion and cover with fresh lime juice so the fish floats freely. Marinate 20 minutes.
- bottled clam juice
- 2 tbsp dashi makings
Heat bottled clam juice in a pot with a couple of tablespoons of dashi powder; bring to a simmer, then let it cool.
- 2 cup tomato juice
- 3 tbsp lime juice
- 2 tbsp Worcestershire sauce
- 1 tbsp Mexican hot sauce
Mix a couple of cups of tomato juice with three tablespoons of lime juice, a couple of tablespoons of Worcestershire sauce and a tablespoon of Mexican hot sauce. Stir in the cooled dashi and clam broth.
- cilantro
- cucumbers
- green Ansonia olives
Tip off the lime juice from the ceviche, leaving a tiny bit in the bottom. Stir in cilantro, cucumbers and green olives and season with salt.
- salt
- celery salt
- guajillo powder
Moisten the rim of the glass with a cut lime and dip it in a mixture of celery salt and guajillo powder.
Rimming the glass and serving with mezcal
- 1 whole lime
- micro greens
Fill with ceviche, pour on the Bloody Mary mix and top with micro greens. Serve with a little shot of mezcal to add or sip alongside.