Balinese style ceviche tuna with sambal matah organic radishes and lemon basil
- 100 grams tuna
- 1 piece sweet corn
- 1 piece water melon radish
- 1 piece red radishes
- 1 piece tomatillo or green tomato if not available
- 1 piece tomato
- 1 piece red chilli julienne
- 1 piece bird eye chilli
- 3 pieces shallots
- 1 stalk lemongrass
- 3 pieces lime leaves
- 1 bunch lemon basil
- 1 tablespoon shrimp paste
- 2 pieces limes
- 1 piece Balinese lime (any lime will do)
- salt to taste
- 2 cup vegetable oil
- 10 cm by 15 cm banana leaf
- Dice the tuna 2cm by 2cm.
- Squeeze the juice of 2 limes into the dice tuna and season with salt.
- Set to one side and leave to cure for 5 minutes.
- Deseed the ripe tomato and then julienne into large strips.
- Slice the shallots and lemongrass thinly.
- Julienne the red chilli and lime leaf finely.
- Slice the tomatillo into fine wedges.
- Take the sweet corn kernels off the cob and while doing that, have hot pot of water boiling already. Blanch the sweet corn kernels for a couple of minutes and then refresh in ice water and strain.
- Take half of the amount of oil and pour into a pan and heat through then add in the shrimp paste and cook out until fragrant. Leave to one side and allow to cool.
- Place your cooked shrimp paste in bowl add in the shallots, lemongrass, birds eye chilli, sliced tomato, squeeze Balinese lime and season with a little salt.
- Take a pan and heat up the rest of the oil until smoking and pour over the bowl so it sears the sambal matah.
- By this time your tuna should be cured perfectly, add it to the sambal matah and fold through the rest of the ingredients except the lime leaf and lemon basil.
- Take a plate and layer your banana leaf on the bottom and place the salad on top.
- Make sure you don’t over work the radish as this will discolor and wilt them.
- Garnish neatly with julienne lime and picked lemon basil.