Don't be confused by the title of this recipe! Yes - ceviche is typically a Latin preparation of fish utilizing acids to mimic the cooking process. Donburi tends to be a marinated seafood - sometimes lightly seared - served over rice. I love them both equally, so here's my mash-up of the two dishes.
Ceviche-style Tuna Donburi
- 4 oz. sushi grade tuna
- 1 T. white pepper
- 1 c. white rice (preferably sushi rice)
- 1 T. mirin
- 1 T. soy sauce
- 1 lime, juiced
- 1 in. piece of jalapeno, finely diced
- 2-in. piece of cucumber, finely diced
- 1 tsp. fish sauce
- 1 T. blended oil
- 1 radish, thinly sliced
- 1 tsp. black and white sesame seeds
- wasabi (optional for garnish)
- handful of cilantro, torn for garnish
Heat the oil in a small pan. Season the tuna with the pepper and sear it for one minute on each side. Remove and set aside.
In a bowl, combine the mirin, soy, lime juice, fish sauce, and jalapeno. Finely dice the tuna and add it to the bowl. Let the tuna marinate for at least 15 minutes. Stir in all but a tsp. of the cucumber and cilantro.
Plate the rice. If using, place the wasabi in one corner. Place the reserved cucumber next to it, followed by the radish slices. Spoon the tuna over the rest of the rice and garnish with the sesame seeds and remaining cilantro.