Photographer Tara Donne, Prop Stylist Raina Kattelson, Food Stylist Chris Lanier


At Cabra in Chicago, 2011 BNC alum Stephanie Izard channels her love of Peruvian cuisine to deliver inspired takes on traditional ceviche and tiradito. At the restaurant, Izard dresses raw sushi-grade tuna steak with a creamy Kewpie mayonnaise-laced sauce, thinned with lime and orange juices, and studded with spicy serrano chiles. For a twist, try giving the tuna a quick sear in a screaming hot skillet to add another layer of complexity to the dish.





Combine cilantro, lime juice, mayonnaise, serrano, poblano, orange juice, kosher salt, and 1/3 cup oil in a food processor. Process until mostly smooth with flecks of cilantro still visible, about 20 seconds. Transfer to a medium bowl; cover and chill until cold, at least 30 minutes or up to 3 days.


Heat 2 teaspoons olive oil in a medium skillet over high. When oil is shimmering, add tuna to the skillet. Cook until browned but rare in the center, about 1 minute per side. Immediately remove from skillet, and transfer to a cutting board. Cut tuna into 24 (1/8-inch-thick) slices.


Step 3

Spoon 2 tablespoons of cilantro-chile sauce onto each of the 4 serving plates. Reserve remaining sauce for another use. Top each serving with 6 tuna slices, 1 1/2 teaspoons jicama, 1 1/2 teaspoons passion fruit pulp, and 1 1/2 teaspoons mango. Drizzle each plate with 1/2 teaspoon oil, and sprinkle with flaky sea salt to taste. Serve immediately.


Make Ahead

The cilantro-chile sauce can be made up to 3 days in advance, covered, and stored in the refrigerator.


Suggested Pairing

Tart, lemony Assyrtiko.

Source: Food and Wine