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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Los Angeles Times, Wed 06 Jul 2005, from Abigal Wolfe and Jan Torres at Chloe in Playa del Rey
Time: 30 minutes
Servings: 6
1 cup sweet corn kernels, cut from 1 to 2 cobs
¾ cup plus 2 teaspoons olive oil, extra virgin, divided
12 ounces raw albacore tuna
½ cup lime juice
4 tablespoons tangerine juice
1 ⅓ cups cucumber, peeled, seeded, and diced
1 cup red radish, julienned
4 tablespoons fresh cilantro, chopped
12 leaves red leaf lettuce
2 tablespoons fresh cilantro leaves
Cook the corn kernels in 2 teaspoons oil in a small sauté pan for 2 to 3 minutes on low heat until crisp-tender. Season with salt and pepper, place in a small bowl and chill.
Remove the sinew from the fish and cut the meat into small dice.
Combine the lime and tangerine juices with salt and pepper to taste, then whisk in the remaining ¾ cup olive oil. Marinate the fish in this mixture for 3 to 5 minutes.
Combine the marinaded fish with the chilled corn and the cucumber, radish and chopped cilantro. Season to taste with salt and pepper.
To serve, place 2 lettuce leaves on each salad plate. Spoon some of the juices onto the leaves. Using a slotted spoon, mound the ceviche onto each plate. Garnish with cilantro.