Tuna Ceviche with Avocado and Serrano Chiles
SERVES
4PREP TIME
00 minCOOK TIME
00 minIngredients
1 pound sushi-grade tuna
1/2 small red onion, finely diced
1 ripe Hass avocado
1 small, ripe plum tomato, seeded and finely diced
1 serrano chile, seeded and minced
5 tablespoons fresh lime juice, from 2 to 3 limes
3 tablespoons extra-virgin olive oil
Coarse sea salt and freshly ground pepper
3 tablespoons finely chopped cilantro
Directions
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Line a small baking sheet with parchment. Slice the tuna in ½-inch slices, place on the sheet and freeze for 15 minutes. Cut the tuna in ½ dice and chill.
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Meanwhile, place onion in a medium bowl; cover with cold water, let stand 15 minutes and then drain.
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Dice the avocado and add to the bowl with the tomato, serrano, 2 tablespoons lime juice, and 2 generous pinches salt; toss well. Add the tuna, drizzle the remaining 3 tablespoons lime juice and the oil on top, toss gently then refrigerate for 15 minutes.
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Add the cilantro to the tuna mixture, season to taste and toss gently. Serve the ceviche on leaf lettuce with tortilla chips.
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Good food brings people together.
So do good emails.
