Lighthouse Tuna Ceviche
Monday, 26 May 2008
DescriptionHere is chef Wil Heemskerk’s take on ceviche, the dish that uses citric acid to "cook" the fish. Virtually any fish can be used in this dish, but Wil prefers strongly flavored fish like tuna or kingfish. Serve this as a fancy appetizer.
At a glance
In a bowl, combine all ingredients except the tuna, lettuce, and cilantro sprigs. Add the tuna and combine very gently–do this step right before you are ready to serve. Marinate the tuna for no more than15 minutes–do not over marinate!
To serve, chill 8 martini glasses. Place baby lettuce in each glass up to the rim. Add a scoop of ceviche and garnish with a cilantro sprig.