RCI-SF.003.0014.001
Ceviche with Ahi Tuna
This is a creation using both modern and traditional ceviche methods. The key of course is fresh fresh Ahi. One of the reasons that a really terrific ceviche is , well, really terrific is the type of fish and/or seafood used.
Prep35 min
Cook0 min
Total35 min
Servings4
Difficultyintermediate
Ingredients
- fresh ahi tuna20 ouncescubed
- fresh mango1 unitpeeled and cubed
- fresh avocado1 unitpeeled and cubed
- red onions2 tablespoonsminced
- tomato1 unitroasted,peeled and seeded
- serrano pepper1 unitroasted,seeded and minced
- ½ cup
- ½ cup
- ⅛ cup
- 1 dash
- 1 pinch
- 1 unit
Method
1
Prepare the ahi tuna by cutting it into ½-inch cubes and place in a non-reactive bowl (glass or stainless steel).
2
Combine the fresh lime juice, fresh orange juice, and tomato juice in a separate bowl, then pour over the cubed ahi tuna, ensuring the fish is fully submerged. Add a dash of Tabasco sauce.
3
Cover the bowl and refrigerate for 15–20 minutes, allowing the citrus to cure the fish until it becomes opaque.
15 minutes
4
While the tuna is curing, prepare the mango and avocado by peeling and cutting them into small cubes. Dice the roasted tomato into small pieces.
5
Mince the red onions finely and prepare the roasted serrano pepper by seeding and mincing it into small pieces.
6
Remove the cured tuna from the refrigerator and gently fold in the mango, avocado, diced roasted tomato, minced red onion, and minced serrano pepper until evenly combined.
7
Season the ceviche with a pinch of sugar and salt to taste, stirring gently to distribute the seasonings without breaking down the delicate ingredients.
8
Serve the ceviche immediately in chilled bowls or on a bed of crispy tortilla chips, allowing excess liquid to drain if desired.