A traditional taco is essentially a tortilla that is folded or rolled around a filling. So it’s no exaggeration to reinvent it as a sushi taco.
Step one: Cut out the small petals
Take a pre-made flour tortilla and use a baking ring to cut a smaller tortilla. Slide the ring over the tortilla, pressing lightly and rotating the ring to cut a smaller shape. Place the ring as far as possible on the outside of a large tortilla. This way you can cut more small tortillas. You should be able to cut 4 small tortillas out of a large one.
Step two: Fold the petals
Fold the tortilla in half on one side, so that the folded part covers half of the tortilla. Fold the other side so that it covers most of the other half. Let it sit for 30 minutes to maintain its new (taco) shape.
Step 3: Bake the tortillas
Bake the folded tortillas at 170˚C. Bake one at a time. The tortilla will spontaneously fall apart, but that’s not what you want. Use kitchen tongs to get the typical folded taco shape.
When it starts to hold its shape, flip it over to bake the other side. It is ready when the color is golden. Take it out and let it dry on a paper towel. If the taco is not the right shape, use a pair of baking tongs to gently press it into the desired shape. You can do this while it is still warm and smooth. Once it has cooled, you cannot adjust the shape.
Step four: Preparation of the filling
Cut a piece of the cucumber and remove the skin. Cut them in half and remove the seeds and liquid with a spoon. Just scrape it off and make sure you get everything off. Now cut the cucumber lengthwise into thin slices. Cut the pieces into small cubes. You have to finish with 50 grams of pickles.
Step 5: Cutting the tuna
Take a piece of sashimi tuna and cut it lengthwise into strips. Make sure you use a very sharp knife. This allows you to make clean and precise cuts. Now cut the tuna pieces into small cubes, like you did with the cucumber.
Step six: Mix the ingredients
Take a ripe avocado, cut it in half and scrape the contents of one half into a mixing bowl. Mix with a fork. Tuna ceviche should have a slightly sour taste. To do this, squeeze 2 limes into a bowl. Add half a tablespoon of Sriracha sauce and a tablespoon of soy sauce. Coarsely mix the contents of the bowl with a fork. Add 50 grams of sliced and diced cucumber and 100 grams of sliced and diced tuna. Stir.
Seventh step: Fill the taco shells
Note that the lime juice will cook the tuna if left in the water too long. So don’t let the mixture sit in the bowl, put it straight into the taco shells. Fill each taco shell to the brim with the mixture. Add a little coriander or cilantro (different words for the same herb) on top. Season with sea salt and you’re done.
tuna ceviche recipemexican tuna cevichetuna ceviche tostadastuna tacosshrimp ceviche recipetuna ceviche epicurious,People also search for,Privacy settings,How Search works,tuna ceviche recipe,mexican tuna ceviche,tuna ceviche tostadas,tuna tacos,shrimp ceviche recipe,tuna ceviche epicurious,salmon ceviche tacos,tuna ceviche bon appétit