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Ingredients
500g sashimi grade tuna steaks, cubed
50g shallots, finely chopped
30g ginger, finely chopped
50g red onion, finely chopped
2 fresh red chillies, thinly sliced
240ml vinegar (sugarcane/coconut or cider vinegar)
10g salt
1/2 tsp ground black peppercorns
2 tsp RoniB's Kitchen Garlic Chilli Oil (drizzle at the end)
How to
In a bowl, pour half of the vinegar and add the cubed tuna and cure for about 15 minutes.
After 15 minutes, drain the vinegar. Set aside.
In another bowl, combine all the remaining ingredients and toss gently.
Chill in the fridge until ready to eat.
When ready to serve, transfer amount needed in a serving bowl and drizzle with garlic chilli oil, fresh onion slices, fresh chilli strips and parsley or coriander.
This is a no-cook recipe that calls for the best fresh quality ingredients. Perfect for sashimi and ceviche lovers. Good as a starter or as pica-pica with your ice cold beer on hot summer days.
Tuna Kilawin (Vinegar-Cured Tuna)
2-4 servings
15mins
Starter
Fish
