Yana Ceviche

Yana Ceviche

By
From
Andina
Serves
4
Photographer
David Loftus

Tuna, Pickled Pineapple & Black Quinoa Ceviche. This delicate and stylish ceviche has become a classic at Andina. It has the zesty and lightly fiery flavour of the rocoto tiger’s milk, with the sharp flavour of the pineapple and the nuttiness and crunch of the black quinoa. It ends with the soft, creamy texture of the tuna.

Ingredients

Quantity Ingredient
300g skinless tuna fillet, cut into 2cm cubes and chilled
a few samphire sprigs, blanched
15g black radish, very finely sliced
120g cooked black quinoa, to serve
a few coriander cress or watercress leaves
salt

For the pickled pineapple

Quantity Ingredient
90ml rice vinegar
25g granulated sugar
1/4 pineapple, peeled and diced

For the pickled red onion

Quantity Ingredient
1 tablespoon granulated sugar
100ml white wine vinegar
2 dried bay leaves
1 garlic clove, halved
1 red onion, cut into slivers

For the rocoto tiger’s milk (makes about 220ml)

Quantity Ingredient
5mm slice of ginger, bruised
1 garlic clove, halved and bruised
4 coriander sprigs, roughly chopped
12 limes, Juiced, plus extra to taste
1/2 rocoto pepper, deseeded and chopped
or 2 medium-heat red chillies, deseeded and chopped

Method

  1. First, make the pickled pineapple. Put 25ml of water in a small saucepan and add the vinegar and sugar with a pinch of salt. Cook over a low heat for about 2 minutes, stirring, until the sugar has dissolved. Transfer the liquid to a glass container with a lid and allow to cool, then add the pineapple, turning the dice through the syrup mixture to coat. Store in the fridge until you need it.
  2. Next, make the pickled red onion. Put the sugar, vinegar, bay leaves and garlic in a small saucepan with 100ml of water. Bring to the boil over a medium heat, stirring until the sugar has completely dissolved. Add the red onion slivers and allow to cool completely. Transfer to a glass container with a lid and store in the fridge until needed.
  3. To make the rocoto tiger’s milk, put the ginger, garlic, coriander and lime juice in a bowl. Allow to infuse for 5 minutes, then strain. Add the rocoto pepper or chilli to the liquid and add 1/2 teaspoon of salt. Transfer the mixture to a food processor or blender and blitz until smooth. Taste and adjust the salt and lime juice as necessary.
  4. To make the ceviche, put the tuna in a bowl with a pinch of salt. Stir gently, then pour over the rocoto tiger’s milk and allow to stand for 2 minutes.
  5. To serve, divide the fish and tiger’s milk mixture between 4 plates or dishes and top with equal amounts of the pickled pineapple, pickled red onion, samphire, slices of black radish, black quinoa, and coriander cress or watercress leaves.
Tags:
Peru
Peruvian
Martin Morales
chef
restaurant
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