Albacore Tuna Ceviche with Jacobsen Ghost Chili Salt
Our famous Ghost Chili Salt adds a potent, pleasant, and lingering heat to brighten fried chicken, a fresh grapefruit and red onion salsa, flank steak, any citrus-based cocktail, or ceviche recipes like this one.
1 lb fresh albacore tuna (yellowtail/ahi substitute), cut into 1/2 inch cubes
4 limes, zested and juiced
1 large red onion, diced
1 oz fresh ginger, microplaned
1 tbsp quality olive oil
1 tbsp pure kosher salt
1 cup black sesame seeds
1 cup cashews, roasted and salted
2 cloves garlic, microplaned
1 tbsp sesame oil
1/4 c olive oil
1/2 tsp Jacobsen Ghost Chili Salt
1 bunch fresh radishes, thinly sliced
2 avocados, diced
1 bunch cilantro, picked
Jacobsen Ghost Chili Salt
Combine fish, lime zest, lime juice, onion, ginger, olive oil, and pure kosher salt. Let the fish marinate in the fridge for 20 - 30 min. Stir occasionally.
Pulse the sesame seeds, cashews, and garlic in a food processor. Puree with oils, garlic, and salt.
Spread the sesame pesto on a serving platter. Top with marinaded fish and then radishes, avocados, and picked cilantro.
Finish with more Jacobsen Ghost Chili salt and serve with tortilla chips.