Bigeye Tuna Ceviche
Young Coconut, Chile, Pearl Onions, Coconut Leche de Tigre, Cilantro, Plantain Chips
Chef Yun Fuentes of Bolo | Philadelphia
”The coconut leche de tigre in this recipe is a very versatile component that we use across many different crudo and ceviche applications. The Vitamix Commercial immersion blender lets us prep large batches of it with ease.” — Chef Yun Fuentes
Adapted by StarChefs | December 2024 | Photo: Stephen Reccia
INGREDIENTS
Coconut Leche de Tigre:
1 quart agave syrup
2 cups white soy sauce
1 cup granulated sugar
½ cup rice vinegar
4 quarts key lime juice
4 quarts lime juice
2 quarts lemon juice
1 pound coconut flakes
5 pounds white onion, thinly sliced
3 pounds white fish trim
12 ounces Kewpie mayonnaise
2 jalapeños, chopped
Kosher salt
To Assemble and Serve:
Yield: 2 servings
4 ounces bigeye tuna, cubed
¼ cup thinly sliced young coconut
1 Thai chile, thinly sliced
1 teaspoon fish sauce
1 teaspoon key lime juice
1 teaspoon brown sugar
½ teaspoon chopped garlic
½ tablespoon thinly sliced scallions
2 pearl onions, thinly sliced
½ tablespoon chiffonade cilantro
Toasted dried coconut
5 plantain chips
METHOD
For the Coconut Leche de Tigre:
In a large mixing bowl, combine agave, soy sauce, sugar, and vinegar. Set aside. In a large mixing bowl, combine lime juices, lemon juice, coconut, onion, fish trim, mayonnaise, and jalapeños. Using a Vitamix Commercial immersion blender, combine ingredients until smooth. Season with salt. Cover and refrigerate 1 hour. Pass through a fine mesh sieve, then fold in agave mixture. Transfer to an airtight container and refrigerate.
To Assemble and Serve:
In a mixing bowl, toss tuna with 2 ounces Coconut Leche de Tigre. Let sit 10 minutes at room temperature. In a separate mixing bowl, toss to combine young coconut, chile, fish sauce, lime juice, brown sugar, and garlic. Set aside. Fold scallions and onions into tuna mixture. Transfer to a serving plate. Top with young coconut mixture. Garnish with cilantro and dried coconut. Serve with plantain chips.
