Tuna Crudo with Mangos + Citrus-Chile Ice
My love affair with raw fish, mainly sushi and sashimi, took most of my teenage years to develop. I found it to be revolting and could not understand why anyone would ever consider such things delicious. But can you blame me? At the time, sushi was not readily available or understood in the midwest as it is today. I can easily count on one hand how many restaurants offered sushi in the Twin Cities and you took your chances eating there. Luckily, I have my uncle to thank for taking me to a really great sushi place in Chicago and strongly encouraging me to give it a try. I’m really glad I did, because it changed my life! I became addicted and as the years went on I rejoiced as sushi took over the US. These days, if your local grocery store doesn’t carry ready-to-eat sushi, you question it’s overall quality in food all together.
Lately, Adam and I have ventured deeper into sashimi, nigiri and crudo-style raw fish. We’ve give up those overly stuffed, sushi rolls for simple slices of fresh fish and it’s been an enlightened journey. This Tuna Crudo with Mangos + Citrus-Chile Ice has been one of our new favorite appetizers to serve on a hot summer evening while relaxing on the deck. The flavors in this dish are DELISH and downright perfection! On top of this, it’s incredibly easy to put together. To save yourself some time you can prep the citrus-chile ice the night before or early that morning. A few hours before dinner, slice and dice the 4 remaining ingredients and tightly wrap them up. If you are making this dish for a party or dinner, then these make-ahead preparations will save you a lot of time in the kitchen and more time with your guests. When the party is about to begin, plate everything up and pat yourself on the back. Your guests will be seriously impressed and insist they have the name of your caterer.
So what do you think? Ready to try your hand at some Tuna Crudo with Mangos + Citrus-Chile Ice? It’s simple, quick, healthy, pretty… and just really, really AMAZING.
If you are looking for an amazing place to pick up sashimi-grade fish in the Bay Area, I highly recommend Mitsuwa in San Jose, CA. They have an incredibly selection. I’ve also been told that Ranch 99 in Mountain View, CA is another great destination. Make sure to get to both places early though. The lines can get very long and the best cuts of fish go fast.
With love, from my kitchen to yours!
- 1 cup strained lemon juice
- 1/4 cup sugar
- 1/2 serrano chile, stemmed and deseeded
- Pinch of salt
- 6-8 oz sushi-grade tuna, thinly sliced
- 1/2 mango, peeled, pit removed and cut into ½ in cubes
- 1 jalapeno, thinly sliced, seeds removed
- 2 tbsp high-quality extra virgin olive oil
- Sea Salt or finishing salt
- 2 scallion, sliced on the bias*
- Chef knife, sharp enough to slice fish, thinly
- Cutting board
- Shallow glass dish or bowl
- Blend lemon juice, sugar, serrano chile and salt until chiles are finely chopped. Pour juice mixture into a shallow dish. Place level in the freezer for 1 hour. Stir mixture with a fork then freeze for another 3 hours. Flake ice with fork again until mixture resembles Granita. Return to freezer until ready to use.
- Make ahead - Ice mixture can be made 2 days ahead, covered and frozen until ready to use.
- Divided tuna slices between 4 plates. Top with mangos and jalapeno slices. Drizzle tuna, mangos and jalapeno slices with olive oil. Top with citrus-chile ice and sprinkle of sea salt. Garnish plates with sliced scallions and serve.
- *Bias means to slice or cut on a hard diagonal.
- 1. Separate scallions into whites and greens.
- 2. Hold greens on cutting board, fingertips pointed inward, and place knife at 45° angle against knuckles.
- 3. Carefully cut scallions, maintaining same angle with knife.
- Wine Pairing: The appetizer tastes fantastic with a chilled Sancerre white wine, a medium bodied rose and of course chilled sake.