Recipe: Tuna Ceviche in Bao Buns
Serves 4 | Prep Time 2 hours | Cooking time:1/2 hour
- Bao buns (find recipe here)
- 8 oz ahi tuna, cut into 1/2 inch or smaller cubes
- 8 limes
- 2 tbsp soy sauce
- 3 or 4 multi colored mini bell peppers
- 1/2 cup washed and chopped cilantro leaves
- 1 good quality medium tomato, seed pockets removed, diced finely
- 1 tbsp finely diced red onion
- 1 tsp garlic, minced very fine
- Begin by preparing the salsa. It needs some time to macerate and remove some of the strong flavors from the onions, and soften the red bell peppers. Dice all ingredients for the salsa very finely and mix with enough lime juice for the ingredients to cure. Add some salt.
- Steam the buns according to the instructions in the recipe included here.
- Allow to cool
- About 5 minutes before service place the cubed tuna in a bowl with the rest of the lime juice and the soy sauce. Mix well and allow to rest untouched until ready to assemble.
- Open each bun and press lightly with your fingers to create a deeper pocket. Place about 1 tbsp of the salsa in this pocket followed by the cured tuna.
- Serve on a small rectangular dish, with a shooter of traditional ceviche on the side, if desired. (find recipe for traditional ceviche here)
Ceviche is a traditional food found in Mexico and Peru. Differences exist in the ingredients used, but in general the same ideas are utilized: curing the fish in a lime juice to soften the texture and remove some of the rawness of the uncooked fish.
We offer this ceviche recipe as an alternative. A kind of fish “taco”, replacing the tortilla by a bao bun, and making a salsa to offer some crunch, we end up with a finger food that has a lot of interesting textures, counterpointing one another.
We use soy sauce, bowing to the Asian influence of the bao bun, as part of the fish curing process.