Ceviche Salad

Provided By: Chef Joe McAtee

Ingredients:
Dressing
1 piece ginger, approx. 1inch, peeled and rough chopped
1 clove garlic
1 jalapeno, seeded and rough chopped
1 shallot, peeled and rough chopped
1 T. Honey
¼ cup rice vinegar
¾ cup vegetable oil or other neutral flavored oil
Salt and Pepper
Sriracha to Taste (Optional)

Salad

1 lb. Dried Green Tea Noodles (Available at Asian Groceries)
1 lb. Sushi Grade Yellowfin Tuna (Available at Fine Markets)
1 Ruby Grapefruit, Peeled and Diced
4 Breakfast Radish, sliced very thin (other types of radish can be substituted)
1 T. Pickled Ginger, torn into thin strips
Chopped Fresh Herbs such as Cilantro, Mint, Green Onion, Parsley, and Basil
Sea Salt and Pepper to taste

Directions:
First, cook your green tea noodles. 
Fill a pot with water and season with salt.  The water should taste seasoned like a soup would. 
Bring to a boil, then add noodles and stir to make sure none are sticking. 
Cook according to package instructions, or until just cooked “al dente”. 
Strain the pasta and run under cold water until completely chilled. This will keep the pasta from cooking further and becoming mushy. 
Once drained, toss the noodles with a little vegetable oil so that they don’t stick together.
Next, make the dressing. 
In the container of a food processor or blender, add the first six ingredients. 
Process until well pureed, stopping occasionally to scrape down the sides of the container. 
Once pureed, add the oil in a thin, steady stream. Go very slowly at first. After about the first ¼ cup, you can add the oil a little faster, until the dressing has a smooth, creamy consistency.  Season well with salt and pepper. If you prefer spicy, as I do, add some Sriracha to taste.  If you don’t have Sriracha, go buy some!!! Any spice lover should own a bottle.  Tuna and grapefruit pair very nicely with some heat. 
Now it’s time to assemble. 
Simply season the tuna, grapefruit and radish with sea salt and pepper, add the pickled ginger, the herbs of your choosing and enough dressing to coat, and stir to incorporate. 
Let sit in the fridge for 10 minutes, or use immediately if you enjoy your tuna more raw. 
Fill your dishes with the chilled noodles, and then top with your “Ceviche”.  Serve and enjoy!

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