Fresh tuna is in season right now and I love how this refreshing, light appetizer celebrates a beautiful fish. Quick and easy to make, the marinade nicely blends the flavors and macerates the onions without masking the freshness of the tuna.
Serve in individual little verrines (small glass or plastic containers) with little spoons or in a serving bowl with tortilla chips. You could also serve it as a first course. If you have leftovers, it will keep in the refrigerator for a day, but best to serve it immediately while fresh.
Baja Tuna Ceviche
Servings: 6-8
Active Time: 25 minutes
Chilling time: 1 hour 10 minutes
1 pound (450 g) excellent tuna (sushi-grade)
1 small red onion, cut in half and sliced thinly
¾ cup (175 ml) fresh lime juice
1 teaspoon ground black pepper
1 large ripe, but not mushy, avocado
¼ cup cilantro leaves, roughly chopped
Make sure the tuna has no scales. Wrap it in plastic wrap and place the tuna in the freezer for 10 minutes so that it becomes firm. Take it out and using a very sharp knife, cut the tuna in ¼ inch cubes.
Place the tuna in a medium bowl (preferably glass or ceramic). Add the thinly sliced red onion, lime juice and black pepper and stir gently to combine. Cover the bowl with plastic wrap and place in the refrigerator for 1 hour. Stir gently once or twice during that time and yes, it is normal for the color of the tuna to change slightly.
Dice the avocado into 1/4-inch cubes. Take the bowl out of the refrigerator and add the diced avocado and chopped cilantro. Season with salt and stir gently to combine. Drain a little bit of the liquid. Serve in individual verrines (glasses) or in a larger bowl.
And bon appétit!
Adapted from Food & Wine Magazine
