Tuna and Avocado Ceviche Recipe

Ingredients

  •  
  • 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

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.

Directions

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.

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