Tuna Old Fashioned Seviche

Recipe by Anthony Lamas,

Chef and Owner of Seviche Restaurant

Yield: 8-10 servings

 

  • 1 1/2 cups Bourbon Barrel Soy
  • 4 limes, juiced
  • 4 lemons, juiced
  • 1/2 cup orange juice
  • 1/2 cup chopped fresh ginger
  • 2 tablespoons sesame oil
  • 1/2 cup ice
  • 1/4 cup chili paste
  • 1 tablespoon rice wine vinegar
  • 2 teaspoons yuzu
  • 1/2 cup Bourbon
  • 2 teaspoons toasted white sesame seeds
  • 2 teaspoons toasted black sesame seeds
  • 1 pound sushi grade Ahi Tuna, cleaned and diced in ¼ inch cubes
  • 1 orange

Combine all ingredients except for tuna. Refrigerate for at least one hour to allow the flavors to marry. When ready to serve, spoon sauce over raw tuna and garnish with a twist of orange peel.