Seared Tuna with Grapefruit Aguachile

Aguachile is all the rage right now. It is on every restaurant menu and Top Chef contestants have been abusing it this season. And now it’s my turn to flip it on its head with my seared tuna with grapefruit aguachile.

If you are not familiar with aguachile, it is essentially the Mexican version of Peru’s ceviche in which the fish of choice (usually shrimp) is “cooked” in acid (usually lime). But, you know I am not a rule follower, so that is not the way we are doing it today. Listen, I don’t trust the grocery store. I have no idea how long that beautiful tuna has been waiting for me to buy it, so eating it raw is not in the cards for me. Quick sear? Yes, absolutely. And then when I add the grapefruit aguachile, it gives it that delicious flavor and little more of the poaching action.

My version is also not using all Mexican flavors. I am a big fan of fusion cuisine, so I am going to add some ginger to play off of those bitter notes of the grapefruit and you know I got to add some soy sauce for that salty umami goodness. Just a splash though; I want the green from the cilantro to be bright against the bright pink from the tuna. And hey, it’s me so a chili or two…after all it is an aguachile.

My seared tuna with grapefruit aguachile is quick to make, but super fancy looking so it makes a great appetizer for entertaining. I think this would be a great addition to a Christmas spread because you can really play with the red and green colors. However, this might become your favorite alternative to going out for sushi. Steam some rice, maybe make some spicy edamame, and call it a meal!

Serves 4

Suggested Wine Pairing:

There is something wrong with this picture If you are not taking advantage of the moment to make a Paloma.

Tools:

You will need a blender or food processor for the aguachile.

Ingredients:

1 lb of tuna

1/2 red onion, very thinly sliced into crescents

1 teaspoon of white vinegar

Juice of 1 grapefruit and 1 lime

2 cloves of garlic

1 thumb of ginger

2 green chilis or 1 jalapeno

1 cup of cilantro

Splash of soy sauce and rice wine vinegar

For garnish I used sliced radishes, red peppers, and scallions, but cucumber and avocado would pair nicely as well.

Instructions:

1. First thing is first and you will want that tuna to come out the fridge and start to come up to room temperature. It is only getting a quick sear, so you don’t want it to be ice cold in the center.
2. Marinate the red onion by covering the slices with warm water, about 1 teaspoon of salt, and white vinegar.
3. While that is marinating, combine the grapefruit juice, lime juice, chilis or jalapeno, cilantro, garlic ginger, cilantro, soy sauce, and rice vinegar to a blender or food processor. Pulse to combine. Adjust the salt content to your taste. You may need to add more salt, especially if you are using a low sodium soy sauce.
4. Dry your tuna steak and lightly salt and pepper each side. Preheat a frying pan (stainless steel would be ideal) and add oil. Sear the tuna for about 2 minutes on each side. You may want to cook it longer depending on your taste and the thickness of your tuna, but the idea is to have the outer edges cooked and rare or raw center.
5. Slice the tuna into thin strips and arrange everything on a plate or platter. The aquachile goes first followed by the tuna. Drain the red onion and distribute and arrange with your other choice of garnish. Top with a smattering of scallions and enjoy a sip of your Paloma while you relish in the beauty and deliciousness you have just created.