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Sashimi de Atún (Mexican Tuna Sashimi With Soy-Lime Dressing)
6
| prepSet tuna on a plate and transfer to freezer until firm to the touch but not fully frozen, about 20 minutes | ||
| 1 pound / 450 g sushi-grade tuna | Slice tuna against grain | Arrange, sauce & garnish, serve with sides |
| 1/4 cup / 60 ml fresh lime juice | Whisk sauce ingredients together | |
| 1/4 cup / 60 ml soy sauce | ||
| 2 tablespoons / 30 ml fresh orange juice | ||
| 2 tablespoons / 30 ml sesame oil | ||
| 2 teaspoons / 5 g fresh grated ginger | ||
| 2 tablespoons / 6 g spring onion shoots or scallion, finely chopped | ||
| Freshly ground black pepper to taste | ||
| 1 serrano chile, stemmed and sliced into thin rounds | ||
| Fresh cilantro leaves, for garnish | ||
| Sesame seeds, for garnish | ||
| 1 medium garden cucumber (8 oz / 227 g), peeled, halved, seeded, and sliced into crescent moons | ||
| 1 medium Hass avocado (8 oz / 227 g), halved, pitted and sliced thin | ||
| Tostadas | ||
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