Tuna Ceviche Chile Rellenos with Avocado Crema

By timbrehse

Ingredients

• Tuna Ceviche & Roasted Peppers:
• Avocado Creme
• 1 ripe avocado
• 1/2 cup mascarpone
• 1/2 cup sour cream
• 1-1/2 tablespoon fresh lime juice
• 1/2 small spanish red onion
• 12 ounces ripe cherry tomatoes
• 1/2 bunch fresh cilantro
• 1/2 red bell pepper
• 1/4 yellow bell pepper
• 2 ripe (brown not green) avocados
• 4 limes
• 1 lemon
• 1 tablespoon jalapeno pickling liquid
• 3 tablespoons olive oil
• 1-1/2 pound fresh sashimi grade tuna
• 4 Poblano or Pasillo peppers
• 10 sprigs fresh cilantro for garnish

Details

Servings 4
Adapted from food52.com

Preparation

Step 1

Limes & Lemon - Squeeze the juice from the limes & the lemon in a bowl.

Add the lime-lemon juice to the chopped tuna. Stir and cover the bowl with a plastic wrap.

Meanwhile continue working on the remaining ingredients for the ceviche. Recruit a large glass mixing bowl.

Place the chopped avocado in the bowl with the remaining ingredients. Add the jalapeno pickling liquid, olive oil and salt. Stir till well combined. Cover the bowl with plastic wrap & refrigerate.

Avocado cream - Chop the avocado as described above and place in a bowl along with mascarpone, sour cream and lime juice. Keep stirring with a spoon till the avocado is mashed up & thoroughly blended. Cover the bowl with plastic wrap & refrigerate.

Poblano peppers -

Char the peppers directly on gas flame. If using a electric stove, use the broil setting in your oven. Broil till completely charred and blistered.

On a gas stove, use tongs and keep turning over so the peppers are charred on all sides.

Place the charred peppers in a zip lock bag. Seal and set aside for 10 minutes to steam the peppers. This will allow the skin to come off quite easily.

If you are sensitive to hot chilli oils, don a pair of latex gloves. Keep scratching the surface so the charred skin peels off. Repeat for all the peppers.

Once the peppers are peeled. You can take a moist kitchen paper towel and wipe off the surface to get any excess charred skin off.

Make a slit in each pepper and remove the seed knob on the top. Halve the peppers & remove all ribs, membranes and excess seeds.

Lay all the peppers on a flat platter ready for assembly.

Remove the tuna from the refrigerator and drain any excess liquid off by straining in a sieve.

Add the tuna to the large mixing bowl with the remaining ceviche ingredients. Stir. Taste & adjust seasonings.