Author Notes
I just returned from a week of work in Las Vegas where we stayed at The Palazzo. One of the restaurants we ate at several times was Dos Caminos and the hands-down favorite for all of us was the ceviche. They prepared 3 different varieties but my favorite was the tuna. I couldn't wait to get back home and recreate a version of it. My version may not be the exactly as there's but I'm loving it just the same (if not more!). —The Enchanted Cook
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Ingredients
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1/2 pound
Ahi tuna steak (preferably sashimi grade), diced
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2 tablespoons
soy sauce
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1 tablespoon
toasted sesame oil
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1/2 tablespoon
rice vinegar (O Yuzu Rice Vinegar by O Olive Oil Co. preferred)
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1/2
of a Serrano pepper, very thinly sliced
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1
lime, juiced
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5
small leaves fresh mint
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1 teaspoon
black sesame seeds, plus more for garnish
Directions
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In medium bowl mix soy sauce, sesame oil, rice vinegar, Serrano pepper, lime juice, mint, and sesame seeds together.
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Add diced tuna to bowl and toss with soy sauce mixture to coat.
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Mound equal amounts of tuna ceviche on top of 6 individual crackers, chips, or piles of micro-greens. Or you could use slices of roasted sweet potato for the base as Dos Caminos does.
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Garnish with black sesame seeds and a sliver of Serrano pepper.
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