For the onion lovers, for the tuna lovers, for the vinegar lovers. This is part ceviche, part crudo, part tiradito, part poke. Quick pickling the onions for an hour with a touch of anatto seed powder provides a perfect bite and juice to compliment the high quality tuna. Only use high quality, trusted source tuna as it is served raw. If nervous about using raw tuna, you can sear the fish, then slice before serving, or marinade it in the vinegar mixture for 2 hours. Enjoy with tortilla chips, crackers, or straight.
Marinade
1/4 to 1/2 medium sized Onion - julienned (red onion looks best)
Water - 1/2 cup
seasoned rice vinegar - 1/4 cup, add 1 Tbsp sugar if using unseasoned
Sherry Vinegar - 2 Tsp
1 lime squeezed
1 Tsp Salt
1 Tbsp anatto powder or chile powder (guajillo, ancho, or arbol for spice)
Marinade Steps
Combine all ingredients in a medium sized bowl, let marinade for at least 1 hour
Bowl Ingredients
Ahi tuna - 4-6 oz - chopped into 1 inch cubes - easier to chop when slightly frozen
Fresno chile - 1/2 - sliced in thin circles. (optional if spice is desired)
cilantro - for garnish
corn or hominy kernels - 1 Tbsp
optional: Black sesame seeds - 1 Tsp. (sub in white sesame seeds)
optional: avocado (1/2 inch chunks)
optional: mayo / bbq sauce mix - 2 Tsp
optional: seaweed
Bowl Steps
prepare corn - either reheat, or cut off fresh prepared corn.
Chop Ahi tuna into 1/2 inch cubes
Add corn, tuna cubes to marinade and mix.
Top with sesame seeds, garnish with fresno chiles , cilantro.
Serve
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