- Sylvester (Crackers) Graham born (1794)
Tuna and Avocado Ceviche Recipe
- ¼ pound sushi-grade tuna, cut into ¼-inch chunks
- Zest and juice of 2 limes
- 2 small jalapeños, finely chopped
- 2 avocadoes, cut into ¼-inch chunks
- ½ cup finely chopped cilantro, plus more for garnish
- Salt, to taste
- 2 tablespoons sesame seeds, toasted
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When the weather gets warm, nothing quite beats a cool and refreshing ceviche. In this recipe, cubed fresh sushi-grade tuna is tossed with lime zest and juice to gently “cook” a portion of the fish (the beauty of tuna — especially sushi-grade — is that it is so good eaten raw). Finely chopped jalapeños give the mixture a kick, while cubed avocado offers a creaminess that cools the heat of the pepper.
For a dinner party, serve the ceviche in a martini glass for a decorative look. At cocktails, fry up wonton or plantain cups and add a tablespoon of ceviche on top. Dining à deux? Ceviche atop a bed of greens, coupled with a warm flatbread or toasted crostini, is a light and healthy meal that is great for those nights when it’s too hot to cook.
Toss together the tuna and limes. Let the mixture sit at room temperature for 5-10 minutes. Add the jalapeño, avocado, and cilantro, and season to taste. Add the sesame seeds and stir. Serve.