AHI TUNA CRUDO WITH BLOOD-ORANGE VINEGAR AND SERRANO CHILIES

By akselden

Ingredients

• 18 ounces ahi tuna, thinly sliced
• 18 orange segments, about 3 oranges
• preferably Valencia, peeled and membrane removed
• 2 Serrano chilies very thinly sliced on bias
• 6 tablespoons blood-orange vinegar,
• preferably Peril Brand
• 12 tablespoons extra virgin olive oil
• 2 teaspoons minced chives
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper

Preparation

Step 1

Divide tuna evenly among 6 plates. Top
each with 3 orange segments and slices of
Serrano chilies. Drizzle with vinegar and
oil garnish with chives and sprinkle with salt and pepper.