Sesame Honey Ceviche
This recipe comes from Chef Rachel and includes a ceviche (raw yet cooked) seafood component. Ceviche is considered one of the easiest dishes to make. It is made by marinating seafood in an acid such as our Serrano honey vinegar. It must be consumed when fresh and left to marinate the correct time (not too long either). If it is served too soon, it will be raw and if left to marinate too late, it will be overcooked and tough. Here is a link to an article about ceviche: https://www.seriouseats.com/2011/07/the-food-lab-ceviche-and-the-science-of-marin.html
Miso, quinoa, seaweed, sesame seeds, pickled ginger and tamari are available in many grocery stores and health food stores and some items are available in Asian specialty grocery stores.
Needed for the marinade:
Sunshine Coast Olive Oil Co. Serrano Honey Vinegar (spicy!)
Sunshine Coast Olive Oil Co. Japanese Roasted Sesame oil
Needed for the dressing:
2 tablespoons Sunshine Coast Olive Oil Co. Honey Ginger White Balsamic
2 tablespoon Sunshine Coast Olive Oil Co. Baklouti Olive Oil
1 tablespoon Sunshine Coast Olive Oil Co. Garlic Olive Oil
Ahi Tuna Marinade
2 tablespoons Tamari (or soy sauce)
1 teaspoon Sunshine Coast Olive Oil Co. Serrano Honey Vinegar (spicy!)
1 teaspoon Sunshine Coast Olive Oil Co. Japanese Roasted Sesame oil
1 teaspoon black sesame seeds, plus more for garnish
1 pound FRESH sushi-grade ahi tuna or sushi-grade wild salmon, 1″ cubes
2-3 scallions, thinly sliced
Salad Choose from this list, or create your own
6 cups organic mixed spring greens
1 medium English cucumber cut into 1′” dice
1 large avocado
wedges of sweet pepper
thinly sliced red onion
thin slices of fresh lime
Spicy Baklouti Miso Dressing
1 rounded tablespoon yellow miso
2 tablespoons Sunshine Coast Olive Oil Co. Honey Ginger White Balsamic
2 tablespoon Sunshine Coast Olive Oil Co. Baklouti Olive Oil
1 tablespoon Sunshine Coast Olive Oil Co. Garlic Olive Oil
1 teaspoon Sunshine Coast Olive Oil Co. Toasted Sesame Oil
2 tablespoons plain yogurt
For serving
4 cups cooked quinoa cooled to room temperature
Pickled ginger, optional
4 small squares of roasted dried seaweed snacks (nori) cut up for garnish, optional
DIRECTIONS
Prepare 4 cups cooked quinoa set aside and allow to fully cool to room temperature.
Prepare the tuna marinade by placing all marinade ingredients into a medium bowl and whisking. Add cut up tuna and toss to coat. Refrigerate tuna while preparing the rest of the recipe for up to 20 minutes.
Make the Miso Dressing by adding all dressing ingredients to the bowl of a blender or food processor. Process on high until the mixture is fully blended and creamy. Set aside.
Just before serving, in a large bowl toss 6 cups of mixed greens with 4-6 tablespoons of miso dressing. Compose the bowl by adding 1 cup of cooked quinoa to the bottom of each bowl. Add a mound of dressed mixed greens to the top of the quinoa. Divide the cut up avocado and cucumber to each salad. Place equal portions of the tuna on top of the greens. Place cut up nori strips atop salads and serve immediately.
Serves 4 as a light meal or 6 as a small salad
