cherry tomatoes, cilantro, Corn, English cucumber, fresh tuna, Garlic, Haas avocados, jalapeño peppers, lemon juice, lime juice, red onion, sweet pickled peppers
Yesterday The Goddess very pointedly told you not to use oily fish for ceviche. Clearly, she’s not to be trusted. Because today, here she is, using tuna in ceviche. So, it turns out that tuna (and I have used salmon—horrors!) is really quite lovely in ceviche. I want you to have this version of ceviche, too. I expressly told you not to use oily fish, and though tuna falls into that category, I find it works rather well in a ceviche “bath”. And the same “fresh, fresh, fresh” mantra applies to tuna, as other fish. Since tuna is quite a dense fish, I find it needs to be left in the citrus bath for a longer period of time. I don’t necessarily want the tuna to be completely “cooked” through, as we eat sushi, so we’re fine with pretty pink tuna. So, I leave it in the bath for about 45 minutes; this is what the pieces look like after 45 minutes. For us, this is perfect. The other bonus: This actually doesn’t suffer very much, texturally speaking, if it sits overnight. You’ll have to trust me on this, as I had the leftover for brunch today! It was still very delicious.I cut the tuna steaks into 1/4-inch thick slices and I marinate the slices in the citrus juices. Then, after 45 minutes, using a slotted spoon, I remove the tuna slices and I cut them into dices. Of course, I didn’t take pictures of that, but you can look at the marinating process in Touch-of-Spring Ceviche. It’s pretty much the same.
This ceviche has a slightly crunchy texture, but the avocados add a nice creaminess. It’s simple and simply, delicious.
- 2 large tuna steaks, about 3/4 to 1 pound
- 1/2 cup freshly squeezed lime juice (about 5-6 limes)
- 1/3 cup freshly squeezed lemon juice (about 2-3 lemons)
- 1 clove garlic, grated
- 1 ear of corn cooked, kernels removed (Do not use frozen-optional)
- 3/4 cup diced English cucumber
- 1/2 cup very finely minced red onion
- 1-2 tablespoons very finely minced fresh Serrano or jalapeño pepper
- 2-3 Haas avocados, diced
- 1/3 cup finely chopped fresh cilantro (or dill or Thai basil)
- Kosher salt
- Freshly ground black pepper
- 1/4-1/3 cup Peruvian Sweetie Drop Peppers® (see NOTE)
- Large cherry tomatoes, quartered (I like the yellow or orange ones)
Cut the tuna into 1/4-inch thick slices. Combine the juices with the grated garlic; pour over the tuna, completely submerging the pieces. Immediately chill in the fridge; leave for about 45 minutes. This will give you a “rare-cooked” tuna cube. If you prefer it more “well-done”, then leave for 60-75 minutes.
While the tuna marinates, combine the onion, chiles, corn and cucumbers in a bowl; cover and set aside. This can be done several hours before serving; cover and chill.
When ready to serve, drain the fish pieces. Cut the pieces into 1/4 to 1/2-inch cubes; place them in the vegetable mixture. Add the herbs, diced avocado and the Sweetie Drop Peppers. Season with salt and pepper to taste; stir and let stand for 5 minutes. Serve with tomato wedges on the side and some Matzo crackers.
NOTE: If you can’t find the Peruvian Sweetie Drop Peppers®, you can use sliced or diced Peppedew Pickled Peppers®. These are pretty readily available on the supermarket olive bar, but usually you can purchase the in jars in the condiment/pickle section of the supermarket. The little sweetness they add, really enhances the whole ceviche.
Tuna-Avocado Ceviche Recipe©Marcia Lahens 2017. All rights reserved.
This version has fewer ingredients, and is much more vegetable-based than the Touch-of-Spring version. I use more avocado, because…well, they’re avocados and they’re incredibly delicious. They also add a wonderfully rich, creamy texture. I usually use cilantro, but I have used fresh dill and Thai basil, is rather nice, too. When I use the Thai basil, sometimes I add finely diced, fresh fennel bulb, but that’s up to you.
Also, you can drizzle some sesame oil and a couple of tablespoons of tamari to bring an Asian flavor profile to this. At times, I also dust the mixture with some powdered wasabi before I fold it all together. This gives you a completely different flavor profile, with very little extra effort.
So you have options…enjoy them!