Wharf Restaurant Ceviche

Cayman Tuna & Smoked Salmon Ceviche*

Dressing

¼ cup soy sauce

¼ cup fresh orange juice

3 tablespoons honey

2 taps Oriental sesame oil

3 cloves garlic, minced

1 tablespoon minced fresh ginger

1 whole star anise (optional)

3 strips lemon zest

4 strips orange zest

2 scallions, trimmed; white part minced; green part finely chopped and reserved for garnish

Whisk together all above ingredients and blend well.

Ceviche

16 ounces fresh tuna

16 ounces smoked salmon

Tuna marinade: olive oil, salt, soy sauce, lime juice

Seasonings: thyme, dill, cracked black pepper, cracked white pepper, cardamom powder, chopped parsley

Marinade tuna overnight in olive oil, salt, soy sauce, lime juice, then roll in the seasonings: thyme, dill, cracked black pepper, cracked white pepper, cardamom powder, chopped parsley. Wrap in cling film and freeze overnight.

To serve, slice tuna thinly and display with smoked salmon on a plate with a garnish of green onions.

*Ceviche, variant of seviche, a dish of raw fish marinated in lime or lemon juice, often with oil, onions, peppers, and seasonings, and served especially as an appetizer. (pron. sah-vee-cha)

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