Tuna Ceviche with Avocado and Cilantro

 

 This lovely little dip is elegant in its simplicity yet casual enough for any barbecue.  It is from the July 2001 issue of Food and Wine magazine and is offered as an example of what one might find around the southern tip of Baja.  In the photos here, I have minced the red onion instead of slicing it and I also doubled the amount of avocado.

 

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1 pound Sushi grade tuna

1 small red onion, thinly sliced

3/4 cup fresh lime juice (about 5 limes)

1 teaspoon freshly ground black pepper

1 large Hass avocado, cut into 1/3 inch dice

1/4 cup coarsely chopped cilantro, plus leaves for garnish

salt

tortilla chips for serving

 

Cut the tuna into slices, 1/4 inch thick.  Line a baking sheet with plastic wrap.  Arrange the tuna slices in a single layer on the baking sheet and freeze until fairly firm, about 15 minutes.

 

Stack the slices of tie using a very sharp chef’s knife, cut the tuna into meat 1/4 inch cubes.  Transfer the cubed tuna to a medium glass or ceramic bowl and stir in the red onion, lime juice and black pepper.  Cover the tuna with plastic wrap and refrigerate for 1 hour, stirring gently with a plastic spatula every 15 to 20 minutes (the diced tuna will change color slightly as the lime juice “cooks” it)

 

Just before serving, gently fold in the diced avocado and chopped cilantro and season with salt.  Transfer the ceviche to a bowl , garnish with cilantro and serve with tortilla chips.

 

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