Ceviche De Atun “Chamoy” with Almond Crunch
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Credit: Rick Bayless, Chef/Owner, Frontera Grill, Chicago
The National Culinary Review, May 2012
2 arbol chilies, dried
10 oz. apricot spread
7 oz. fresh lime juice, divided
½ oz. salt
1 lb. tuna, sushi grade, ¼-inch dice
3 oz. jicama, 1/8-inch dice
2 oz. red onion, 1/8-inch dice
6 oz. chamoy
4 oz. avocado, ¼-inch dice
3 oz. whole natural almonds, toasted, 1/16-inch dice
1/8 cup cilantro, rough chop
1 T. Almond Crumble (recipe follows)
1 oz. whole natural almonds, toasted, 1/16-inch dice
1 oz. tortilla chips, crushed 1/16-inch
1. For chamoy: Toast chilies in dry pan over medium heat. (They should puff/expand so press down for a few seconds on each side.) Place in water to soak for 30 minutes. Remove stems and seeds; purée with apricot spread, 6 oz. lime juice and salt until smooth. Store covered, refrigerated.
2. In medium bowl, combine tuna, jicama, red onion, remaining lime juice, chamoy, avocado, almonds and cilantro; fold to incorporate evenly. Cover bowl; refrigerate for 1 hour.
3. Serve 6 oz. ceviche in mound in cold martini glass. Garnish with almond crumble; serve immediately.
Method: Combine ingredients in small bowl; incorporate evenly. Store covered at room temperature.
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