Tuna Ceviche

Tuna Ceviche

Ingredients:

• 1 lb tuna, raw and chilled, 1” cubes

• 1-2 avocados, cubed

• ¼ cup red onion, small dice

• 1-2 serrano chiles, minced (go to your heat tolerance)

• 2 garlic cloves, minced

• 2 tsp capers

• 1 Tbsp fresh cilantro, roughly chopped

• 1.5 tsp kosher salt

• ½ tsp black pepper

• 2 Tbsp extra virgin olive oil

• ½ cup lime juice, freshly squeezed

Prep Time: 45-60 minutes

Cook Time: 0 minutes

Yields 8 servings

Start by slicing your tuna into 1” cubes, and reserving in the fridge in a large bowl until you’re ready to marinade. Prep the remainder of the mise en place. 

To the tuna, add the avocado, red onion, serranos, garlic, capers, and cilantro. Dress the bowl with the olive oil, salt, and pepper, and then finish with the lime juice. Give everything a very generous toss. The acidity from the lime juice will “cook” the tuna, and also break down the abrasiveness of the garlic, onion, and chile. 

Chill in the fridge for a minimum of 30 minutes, giving it an optional toss every ten minutes. Serve with your favorite chips and enjoy!