Ceviche

Yield: 2 Servings

Ingredients:

“Burnt” Agave Nectar:
• 1 cup dark agave nectar
• 4 Tablespoons fresh orange juice
• 2 Tablespoons water
  
  Orange Oil
• 1 cup extra virgin olive oil
• 2 Cara-Cara oranges, zested on a microplane
  
  Ancho Salt
• 1 Tablespoon sea salt
• 1 Tablespoon ancho chili powder
  
  Tuna Mixture
• ¼ cup jicama pearls, ¼–inch in diameter
• ¼ cup “mini” Cara-Cara orange supremes
• ½ cup sashimi–grade yellowfin tuna, finely chopped
• Ancho Salt
  
  To Assemble and Serve:
• 1 orange wheel, thinly sliced, triple blanched in simple syrup
• Ancho Salt
• 1 pinch micro cilantro
• 1 Tablespoon fried tortilla strips

Method:

For the Burnt Agave Nectar:
Caramelize the nectar in a sauce pan until a deep amber color develops. Remove pan from heat, mix in orange juice and water to stop the sugar from caramelizing and set aside.

For the Orange Oil:
Mix oil and orange zest in a bowl and set aside.

For the Ancho-Salt
Combine salt and ancho chili powder in a bowl and set aside.

For the Tuna Mixture:
Combine the jicama, orange, tuna and orange oil in a mixing bowl the. Season the mixture aggressively with Ancho Salt.

To Assemble and Serve:
Dust the candied orange wheel conservatively with Ancho Salt. On a long white plate, paint a “smear” of the Burt Agave Nectar and lay the tuna mixture on top. Garnish the tuna mixture with fried strips of tortilla and micro cilantro. Top with the candied orange wheel.

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