- Prep Time: 15 minutes
- Inactive Time: 1 hour
- Yield: 6 servings
Common to coastal areas of Latin America, few appetizers are as refreshing and lively as a beautiful ceviche made with local fish and seafood that were caught within a couple of hours!
Contents
While some tuna species migrate from the Gulf of Mexico all the way to Europe, they are not popular in the cuisine of that region.
Ahi makes the lightest of Ceviche dishes as compared to those equally delicious made with shrimp, squid (calamari), octopus, fish, lobster, or a combination thereof. Whatever your choice of seafood, ascertain that it was brought in fresh on the date of purchase.
A good slice of Ahi tuna should be vibrantly pinkish-red, completely odorless, and shiny. A knife should glide through the flesh with almost no resistance.
Ingredients
- 6 ounces of wild-caught, sushi-grade Ahi Tuna, cubed
- 3 Roma tomatoes, diced
- 3 cloves of garlic, peeled and minced
- 1 small white onion, finely chopped
- 2 green onions, sliced thinly, from bulbs to ends
- juice of 2 limes
- 1/8 jalapeño pepper, minced
- 1/2 tablespoon white vinegar
- 1/2 teaspoon sea salt
- 1/2 cup fresh cilantro, chopped
Instructions
- Slice and cube the tuna into half-inch segments. Place the pieces in a medium-sized glass bowl.
- Add all other ingredients except the cilantro and toss gently to combine uniformly. Refrigerate to marinate for 1 hour. The citric acid will “cook” the tuna meat.
- Toss in the cilantro. Serve with warm, freshly cooked homemade tortilla chips and refreshing Margaritas Carlos!
- Ceviche should be consumed or discarded within two days. Typically, it’s not really fresh-tasting after a few hours, so this is not a make-ahead dish.
