By Casa de Suna
Published Sep 01
We get it: sometimes, it’s too hot for an oven.
That’s where ceviche comes in: just bathe your fish in lime juice and the citrus will naturally cook your fish (just make sure it’s sashimi grade). If you can’t find tuna in that category, mahi mahi or kingfish will do.
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How to Make It
Overall Time: 30 min
Prep Time: 30 min, including 20 min resting time
Serves: 4 to 6
INGREDIENTS
- 1 lbs (454 g) sashimi-grade tuna, cut into ½-inch dice
- ½ cup finely chopped red onion
- ¾ cup lime juice
- ½ cup finely chopped cilantro, plus more leaves for garnish
- 1 jalapeño or serrano, seeded and finely chopped
- 1 large tomatillo, finely diced
- 1 mini cucumber, finely diced
- 1 ½ tsp fine sea salt
- 1 ripe avocado, diced
- 2 tbsp olive oil
- Tortilla chips or tostadas, to serve
INSTRUCTIONS
- Combine tuna with onion and lime juice in a medium non-reactive bowl. Refrigerate for 20 minutes while you prep the rest of the ingredients.
- Drain off all but 2 tbsp of lime juice (it's okay to eyeball this amount). Then, stir in cilantro, chili, tomatillo, cucumber, and salt, followed by avocado and oil. Taste and adjust seasoning if necessary.
- Transfer to a platter then garnish with cilantro leaves. Serve immediately with tortilla chips or tostadas.
