Tuna Avocado Ceviche
To make up for drinking too much wine at a local vineyard on Sunday Funday and missing my Monday blog post (I have no regrets!) I bought an expensive sashimi grade tuna steak for an extra special Tuesday post.
Ceviche! My favorite thing ever! (Other than all cheeses, caprese salad and gummy bears of course.)
So the best tuna I’ve ever had was in the Dominican Republic while on vacation at the Punta Cana Club Med Resort. We arrived at the dinning hall for “sushi night” and there was a huge fish laid out on the serving table (a tuna fish). I was confused, no California roll?
I handed them my plate and they sliced the tuna right there. Pure, raw tuna and that’s it. I can still taste it right now; melt in your mouth soft, flavorful and cold. Better than any California roll for sure.
Since then I’ve been hooked. Raw tuna is the way to go. Please don’t cook it, don’t even sear it. But if you must… you absolutely must, this tuna ceviche is exceptional.
Shopping list (slightly altered from New York Times)
1 pound sashimi grade tuna steak, cubed
1/2 small red onion, diced
1 garlic clove, minced
1 jalapeño seeded and minced
3 tablespoon capers, rinsed and drained (I went heavy on the capers)
1 ripe medium avocado, cubed
Salt and freshly ground pepper to taste
1/3 cup fresh lime juice
1/4 cup extra virgin olive oil
1/4 to 1/2 cup chopped cilantro to taste
Prepare the tuna and refrigerate while you dice your onions and other ingredients.
Soak the onions in a small bowl with water. Let sit five minutes, then drain, rinse and dry on paper towels.
In a medium bowl, combine the onion, garlic, jalapeño, capers, avocado, salt, pepper and 2 tablespoons of the lime juice. (Not the cilantro yet) Toss together gently. Add the tuna to the bowl.
Stir together the remaining lime juice and the olive oil. Pour over the tuna, and toss the mixture together. Season to taste with salt and pepper. Cover and refrigerate for 15 minutes.
Just before serving, add the cilantro and toss together. Taste and adjust seasonings.
(Serves about five )
P.S. The best non tuna ceviche I have ever had is from a friends Chilean catering company. Jenny has their secret family recipe here.