Name: Tuna Ceviche on Escabeche Marinated Red Onions
Cook time: 1440 min
Total time: 1440 min
Yield: 4 servings
Cuisine: Fusion
Ingredients: 2 EA LIMES (for Salsa for juice); 0.5 OZ CILANTRO LEAF (for Salsa); 0.5 QT OIL - OLIVE BLENDED (for Salsa); 0.25 LB ONIONS - RED (for Salsa); OZ SALT (for Salsa); OZ PEPPER - BLACK GROUND (for Salsa); 4 LB PEPPERS - GREEN MED (for Salsa); 8 LB AVOCADOS (for Salsa); 0.2 EA MILK - SOUR CREAM (for Garnish); 3 OZ CILANTRO LEAF (for Garnish); 5 LB ONIONS - RED (for Garnish); 15 EA MANGOS (for Garnish); 0.5 CS DAIKON SPROUTS (for Garnish); OZ PEPPER - BLACK GROUND (for Eggplant); 4 EA PARSLEY - ITALIAN (for Eggplant); OZ SALT (for Eggplant); 8 OZ GARLIC - FRESH PEELED (for Eggplant); 10 LB EGGPLANT (for Eggplant); 1 QT OIL - VEGETABLE (for Eggplant); 16 EA LIMES (for Garnish); 2 Cup Pickling Juice; 15 LB TUNA AHI SASHIMI GRADE; OZ PEPPER - BLACK GROUND; OZ SALT; 0.25 QT OIL - VEGETABLE

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Tuna Ceviche on Escabeche Marinated Red Onions — Formulation & Method | CuliNect