We <3 Sushi! Sansei in Kihei, Maui, is our favorite place to eat it. The list of items we order has been fine-tuned over several visits: Dynamite Shrimp, Upcountry Vegetables, Ahi Carpaccio, Da 808 Roll, and Dragonfly Roll (and two pieces of Ahi Nigiri for Toby). I often wish they had a restaurant here in Seattle so that we could enjoy our favorites more often. But, they don’t, so…
Yesterday, during a shopping spree with my friend, Cara, at Uwajimaya (an Asian specialty supermarket here in Seattle), I became inspired by a gorgeous piece of sashimi-grade ahi tuna. It was packaged beautifully. The meat was bright red and trimmed perfectly. The rest of the ingredients are staples in our kitchen, so soon enough we’d be enjoying my favorite appetizer: Ahi Carpaccio. It is SO easy and YUMMY!
- 6oz Sashimi-grade Ahi Tuna
- 2 Tbsp. Thai Sweet Chili Sauce
- 2 Tbsp. Rice Wine Vinegar
- 1 tsp. peanuts, chopped
- Zest of 1 lime
- 1 Tbsp. cilantro, chopped fine
- ¼ cup cucumber, thinly sliced
- ½ cup Rice Wine Vinegar
- Freeze the ahi for about an hour, or until fairly solid.
- Pour the ½ cup vinegar over the thinly sliced cucumber and pickle it in the refrigerator for at least an hour.
- Using a very sharp knife, slice thin pieces of ahi tuna and place it on a single layer on a plate. They should be so thin that you can almost see through them. Uneven or partial pieces are fine, just overlap them with other pieces on the plate.
- Whisk together the chili sauce and vinegar. Pour the mixture over the plate of ahi. Garnish with peanuts, lime zest and cilantro. Refrigerate for at least an hour.
- Drain the cucumbers then mound them on top of the ahi. Serve immediately. EnJOY!