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Spicy Ahi Tartare

No recipe image available for Spicy Ahi Tartare.Terrific for summer entertaining, this delicious make-ahead appetizer was developed by Chef Brian Shulse of The Art Institute of California, San Francisco.

Recipe Ingredients:

2 pounds Yellow fin/Ahi tuna, diced in 1/8-inch pieces
1/2 cup cucumber, washed, dried, diced in 1/8-inch pieces(optional- peel)
1 to 2 garlic cloves, crushed, peel removed and minced
1 to 2 serrano or jalapeño pepper, seeded, minced fine
1 shallot, finely minced (substitute 2 green onions)
1 orange, washed, dried, zested, juiced
1 lime, juiced
1 teaspoon dry oregano (or 2 teaspoons fresh)
2 teaspoon ground cumin
2 teaspoon kosher salt (or more to taste)
1 teaspoon granulated sugar
1 bag thick potato chips (like Kettle chips) or crackers

Cooking Directions:

  1. Gently mix all the ingredients together and refrigerate, covered, until ready to use. This will hold for two to four hours (or up to overnight).
  2. To serve, gently mix and place in a serving bowl with a spoon, with the chips on the side.

Makes 10 servings.

Recipe provided by Chef Brian Shulse of The Art Institute of California via Brandpoint Content; Copyright 1996-2014.