Ceviche Negro
Recipe and photo courtesy of Chef Blanca Zesati, Fonda San Miguel, Austin, Texas
Makes 6 serving
The Ceviche:
1 lb. Ahi tuna, small ½-inch diced
1½ c. Recado Negro (recipe below)
½ c. pineapple, small ½-inch dice, for garnish
1 each sliced serrano, for garnish
¼ each sliced red onion, for garnish
1 bunch chopped cilantro, for garnish
3 each sliced radish, for garnish
Salt to taste
The Recado Negro:
1 each white onion, cut in 4 quarters
4 eacj Roma tomato
2 each serrano
6 each tomatillos
1 each bulb garlic
1 T. Tabasco
1 t. Worcestershire Sauce
1 t. soy sauce
1 T. Clamato
4 fl. oz. lime juice
2 fl. oz. extra virgin olive oil
This would be best to be made outdoors on your grill over the open flame. Turn on the heat to medium high. You can also make this in an oven on 400℉, checking every 15 minutes. Once the grill is nice and hot, make the recodo by adding the vegetables to start the charring process. You can leave the vegetables on the grill while you head back inside to cut the rest of the ingredients of the ceviche and dice the ahi tuna. Check on the vegetables and turn to ensure the entire vegetable gets nice and charred.
Once the vegetables are nice and charred, transfer them to a blender. Add the Tabasco, Worcestershire Sauce, soy sauce, clamato, and lime juice to blend well.
To Assemble: In a bowl, and the ahi tuna, salt, and recado negro. Mix well and add to your serving bowl.
Garnish the ceviche with spreading the pineapple, red onion, serrano, radishes, and cilantro all over the top. Best served right away.