Restaurateur Martin Morales shares this Peruvian-style ceviche starter with crispy noodles, adapted from his book, Ceviche
Prep:30 mins
Serves 2
vegetable oil, for frying25g vermicelli noodles140g fresh sashimi-grade tuna, thinly sliced and cut into triangles½ red chilli, finely choppedhandful coriander leaves, chopped1 spring onion, thinly sliced1 small mild green chilli, thinly sliced
STEP 1The day before, make the pickled daikon. Add the sugar to 75ml hot water and stir to dissolve. Add the vinegar and mix, then add the daikon. Cover and chill for 24 hrs.STEP 2The next day, make the Nikkei tiger’s milk. Mix all the ingredients together in a small bowl, cover and set aside.STEP 3Heat the oil in a medium saucepan on a medium-high heat. Check the oil is hot enough by dropping in a small piece of noodle – it should sizzle and puff up straight away. With a slotted spoon, lower the noodles into the hot oil. As soon as they have puffed up and turned white, lift them out of the oil and put them on a tray lined with kitchen paper. This will help to drain the excess oil.STEP 4Arrange the slices of tuna on the plate, leaving space in the middle for the noodles. Season with sea salt and spoon the tiger’s milk over the tuna. Sprinkle the red chilli, coriander and spring onion over the top.STEP 5Using a 2cm diameter cutter, or the end of a piping nozzle, cut small circles out of the drained pickled daikon. Place 1 pickled daikon disc onto each piece of tuna, then put a piece of green chilli on top of each disc. Pile the crispy noodles in the middle and serve.
