Aquachile with tuna
4 servings
15 minutes
Aquachile is a Mexican ceviche. This particular recipe calls for different tomatoes, sun-dried, fresh, as well as thick, rich tomato juice and even tomato water - not concentrated tomato juice from a package, but what flows out of the berries during cooking. They have a completely different balance of acidity and sweetness and, of course, different textures. Try to use both. In this dish, it is generally interesting to observe the difference in textures - all different and all great play with each other. Recipe by Dmitry Kishov, chef of the Tacobar restaurant.
1
Cut the tuna fillet, fresh and dried tomatoes into cubes. Mix with tomato sauce and kimchi dressing.
- Tuna fillet (loin): 240 g
- Tomatoes: 200 g
- Sun-dried tomatoes: 40 g
- Tomato sauce: 40 g
- Kimchi sauce: 60 g
2
Decorate with grapefruit segments and celery florets.
- Grapefruits: 80 g
- Celery leaves: 12 g
3
Serve with tomato water (juice left after cutting tomatoes) and lemon oil, which can be drizzled around the edges of the plate at the end.
- Tomato water: 60 ml
- Lemon-infused oil: 8 ml