Chef Aarón's Ceviche 'Chino Latino'

1 teaspoon chopped garlic
1 teaspoon chopped ginger
½ cup soy sauce
¼ cup fresh lime juice
2 tablespoons cilantro
1 pound sashimi quality yellowfin tuna
½ teaspoon aji amarillo*
½ teaspoon rocoto pepper puree*

In a large mixing bowl combine garlic, ginger, soy sauce and lime juice. Add cilantro.

Slice the tuna into thin, 1 inch long pieces.

Place the tuna on a serving platter and spoon soy sauce mixture over each slice. Dot each piece with each of purees, aji amarillo and rocoto pepper.

Serves 4

*Available at specialty Latin markets