TUNA CEVICHE

I have been living in Spain in Madrid since September 2020. And as you have probably understood, I like to eat, and Madrid introduced me to many new flavors and ways of cooking. This tuna ceviche recipe therefore draws its inspiration from my years of study where I encountered Peruvian cuisine and all other Hispanic cuisine. It’s an easy dish to make, that’s fresh and delicious!

TUNA CEVICHE, PARSLEY MARINADE, LEMON, OLIVE OIL, SHALLOT BRUNOISE, GRANNY SMITH BRUNOISE, FRIED CORN, JALAPEÑOS AND POTATO FRIES WITH SMOKED PAPRIKA

🐠🌿🍏🥔🌶️🌽🥂

Ingredients

• Tuna

• Parsley

• Granny Smith (apple)

• Shallots

• Lemon

• Jalapeños

• Fried corn

• New potatoes

• Smoked paprika

• Olive oil

Instructions

1. Start by preparing the fries

   1. Cut your potatoes into quarters, or even eighths

   2. Fill a bowl with cold water with ice cubes to extract excess starch from the potatoes and give them a better consistency for cooking

   3. Let the potatoes rest while marinating

2. Prepare the marinade

   1. Make a brunoise of shallots and Granny Smith

   2. Chop some parsley

   3. Squeeze lemon juice

   4. Assemble everything with salt, pepper, and olive oil

3. Dry the potatoes using absorbent paper

4. Mix the potatoes, smoked paprika, and olive oil in a bowl (no need to add a lot)

5. Place the potatoes on a baking tray and put in the oven at 180°C on the grill for 45 minutes

6. Cut your tuna into thin slices

7. Arrange the slices on a plate and refrigerate for 15 mins

8. Assemble the ceviche by adding the marinade to the fish, add some chopped peppers, the fried corn, and serve your potatoes in a bowl on the side.

9. A final splash of lemon zest, a glass of dry white wine and that’s it!