Ahi Tuna with Jicama Ceviche
AHI TUNA WITH JICAMA CEVICHE
2 6 oz tuna fillets
1⁄2 cup lime juice
1⁄4 cup orange juice
2 tsp salt
1⁄2 cup jicama, peeled and diced
1⁄2 cup tomato, diced
1⁄2 cup cucumber, peeled and diced
1⁄2 cup red onion, diced
1⁄2 cup whole cilantro leaves
TO MAKE:  Mix together 1 tbsp each black pep- per, cumin, coriander, and smoked paprika. Add 1 tsp sugar and set aside.  Season tuna with salt and coat each side with the spice mixture.  In a small bowl, mix the lime juice, orange juice, and salt.  Add the jicama, tomato, cucumber, onion, and cilantro to the juice mixture, and top with 2 tbsp of papaya vinaigrette dressing (see recipe below). Mix well.  Let the salad marinate for about 30 minutes.  Thinly slice tuna and serve over the ceviche salad.
1. To make your own papaya vinaigrette, puree 1 tbsp toasted, finely ground caraway seeds; 4 seeded banana peppers; 1 seeded, chopped papaya; 1 clove minced garlic; 1 tsp each mint, coriander, and cumin; and 1⁄2 cup cider vinegar in a food processor or blender. Then, while the motor is running, slowly drizzle in 1⁄4 cup olive oil.
2. Jicama is a popular vegetable used in many Latin American dishes. When buying it, look for roots with dry ends and unbruised skin.
3. Serve your meal with dry Riesling, a white wine. The best options come from either Germany or the Finger Lakes region.
4. Ahi tuna refers to both yellowfin and bigeye tuna. Buy whichever one is available in your area; just be sure the tuna is fresh and its flesh is bright red in color.
5. Typically, ceviche contains seafood marinated in lime and other citrus juices, which add flavor to the fish and also “cook” the fish without heat.
Recipe: Morou Ouattara, executive chef and owner of Farrah Olivia in Alexandria, Va.