A delightfully light spring appetizer, this delicious dish brings a perfect balance of heat and freshness! Pair it with our Proprietary Rosato di Nebbiolo for a deliciously bright bite!
1 ea Jalapeno
1 C English cucumber, peeled, seeded, small diced
1 ea Shallot, minced
¼ C Cilantro, chopped
¼ C Mint, chopped
2 Tbsp Scallion, chopped
½ C Meyer lemon juice
½ C Ice Water
To taste Salt and Pepper
1 ea Red Jalapeno, shaved
1 ea Avocado sliced
½ ea English cucumber, diced or shaved into ribbons
¼ C Toasted sesame seeds
As needed herbs, such as mint, fennel frond, cilantro
1 lb Sashimi grade tuna
Sea salt, as needed
Chile Infused Olive Oil, to taste
Roast the jalapeno over direct flame until well the skin is well blackened on all sides.
Place the roasted jalapeno in a small bowl, cover with plastic wrap and set aside for 30 minutes.
Meanwhile prepare the other ingredients for the sauce. Peel the roasted jalapeno and remove the seeds.
Place the jalapeno and remaining sauce ingredients in a blender. Puree on high until well combined. Season to taste.
Slice the tuna into 1/8″ thick strips.
Arrange on a plate with a small lip in a single layer — do not overlap the tuna.
Pour the aguachile sauce over the tuna. Marinate for 1 hour.
Garnish to taste with red jalapeno, avocado, cucumber ribbons, sesame seeds, herbs, and chile infused olive oil.
Serves 6-8 appetizer portions