Good Morning America Recipes

Ceviche

Chef Tim Love of Lonesome Dove Western Bistro Shares His Secrets

GMA Recipes Lunch
|
Servings:4-6
Difficulty: Moderate
Cook Time: min

Chef Tim Love of Lonesome Dove Western Bistro in Fort Worth, Texas, and the new Lonesome Dove NYC showed "Good Morning America" how to make his cool ceviche.

Ingredients

  • 4 lbs. Yellowtail tuna (also called "Hamachi")
  • 3 limes, juice and zest
  • 3 lemons, juice and zest
  • 1 oz. yuzu juice
  • 1 bunch Cilantro, chopped
  • 1 red union (Brunoise)
  • 1 red pepper
  • Salt
  • Pepper
  • 1 Serrano, diced
  • 4 orange segment
  • 1 tbs garlic, chopped
  • 1 to 2 tbs extra virgin olive oil
  • Cooking Directions

    Cure six tails in three cups of lime juice and one cup orange juice for four hours. Drain. Add remaining ingredients.

    Recipe Summary

    Main Ingredients: yellowtail, yuzu juice, cilantro, lime

    Course: Appetizer/Starter, Lunch, Sauces and marinades


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