Tuna Ceviche with Charred Pineapple and Bitter Greens

Tuna ceviche al pastor!

Tuna Ceviche with Charred Pineapple and Bitter Greens

South American ceviche meets Mexican Al Pastor

Adapted from Bobby Flay: Chapter One

This is pretty good (everybody liked it), but I found it a bit sweet - maybe don't reduce the pineapple juice so much? Also, needed more heat to counteract the sweetness

Ingredients

Ceviche Sauce:

  • 4 cups pineapple juice
  • 1 cove garlic, finely chopped or grated
  • 1 teaspoon ginger, finely chopped or grated
  • 2 Tablesppons soy sauce
  • 1 chile, finely chopped
  • 1/8 teaspoon aji rocoto paste
  • 2 Tablespoons tangerine juice
  • 2 Tablespoons lime juice
  • 2 Tablespoons yuzu juice
  • 1/2 teaspoon honey
  • 1/4 teaspoon toasted sesame oil

Charred Pineapple:

  • 2 (1/2 inch) crosscut rings from a peeled & cored pinapple
  • Neutral oil (avocado, canola)
  • Kosher salt

To Serve:

  • 12 oz yellowtail (or any fresh tuna), cut into 1/2" dice
  • pickled chiles
  • 1/4 cup baby bitter greens (mustard greens, dandelion, arugula, cress)
  • crispy wonton strips
  • 1/4 cup thinly sliced chives
  • Good quality olive oil (finishing oil)

Instructions

Ceviche Sauce:

  1. In a large saute pan, bring the pineapple juice to a boil. Reduce the heat and cook, stirring occasionally, until it thickens and reduces to about 3/4 cup, about 1 hour
  2. Remove from the heat and transfer to a non-reactive bowl
  3. Add the garlic, ginger, soy sauce, chile, rocoto, fruit juices, honey and sesame oil and whisk to combine
  4. Cover and refrigerate for 1 hour to allow the falvours to meld

Charred Pineapple:

  1. Heat grill to high
  2. Brush the pineapple on both sides with oil
  3. Grill until golden brown on both sides, about 3 minutes per side
  4. Remove, season with salt, and let cool
  5. When cool enough to handle, cut into 1/2" cubes, transfer to a plate and set aside

To Serve:

  1. In a medium bowl, combine 1 cup of the ceviche sauce, the yellowtail and the charred pineapple
  2. Toss gently to combine and allow to marinate for 5 minutes
  3. Divide among 4 bowls and spoon 3 Tablespoons of sauce over each
  4. Garnish with pickled chile, greens, wonton strips, chives and a drizzle of finishing oil

Notes

  • Do not use yuzu concentrate. If you don't have yuzu, replace with (meyer) lemon and/or grapefruit
  • aji rocoto is a spicy South American paste. Replace with any kind of spicy paste (sriracha, sambal oelek, gochujang, harissa etc.)