Recipe: Andrew Zimmern's Tuna Ceviche
Try Andrew Zimmern's rendition of tuna ceviche with heart of palm, inspired by his travels through Florida's East Coast for Bizarre Foods.
On this season of Bizarre Foods, Andrew Zimmern flew south to Florida to follow in the footsteps of explorer Juan Ponce de Leon ... and in search of eternal youth. He didn't necessarily find the secret to eternal life, but he did find inspiration for a killer recipe with the native heart of palm. Here, watch as Andrew crafts his recipe for a tuna ceviche.
We're sorry, there seems to be an issue playing this video. Please refresh the page or try again in a moment. If you continue to have issues, please contact us here.
2 dried ancho chiles
Zest and juice of 1 lemon
3 tablespoons capers, rinsed well and drained
3 ribs celery, thinly sliced
2 jalapeno peppers, finely minced
1 red onion, thinly sliced
4 roma tomatoes, seeded and diced
1 teaspoon lime juice
¼ cup olive oil
¼ cup cilantro leaves
¼ cup mint leaves
1 ½ cups hearts of palm, thinly sliced on a mandolin
2 pounds fresh tuna, free of connective tissue and skin
1 baguette, for serving
Rehydrate the dried ancho chiles in hot water for 25 minutes. Remove the seeds and stems, and cut or tear into small pieces.
Place ancho chiles, salt, lemon zest, half the lemon juice and 1 tablespoon of capers in a mortar and pestle and grind by hand into a paste.
Place the paste in a large bowl. Add the celery, jalapenos, red onion, tomatoes, the remaining capers, lime juice, remaining lemon juice, olive oil, cilantro and mint. Gently stir to incorporate. Add the fresh hearts of palm.
Dice the tuna into ¼-inch thick cubes. Add to the bowl and stir gently to combine. Season with salt and pepper. Serve as a salad or with toasted baguette slices.
Recipe compliments of Andrew Zimmern. Visit AndrewZimmern.com for more recipes like this.