Ceviche is basically some kind of raw seafood marinated in citrus juice (lime in this case). The marinade slightly changes the texture so even those who find raw fish in sushi unappealing may like it in ceviche form. It is important to use high quality and very fresh seafood, ideally bought on the day you plan to prepare it. Look for labels that say “wild” and “sashimi-grade” for indications of a superiorly raised fish. The fish should obviously smell like fish if you put your nose up to it but the scent should not be too strong and the color should be deep blood red, not brownish or grayish. Ahi is the commonly used Hawaiian name for either Yellowfin or Bigeye tuna, both of which types are very similar. The type of tuna more widely served raw as sashimi, under the name Toro in Japanese restaurants is Bluefin (the whitish meat in most cans of tuna is Albacore or Skipjack). They have been prey to severe overfishing and illegal fishing in the past few decades, and are now close to becoming extinct. Ahi is still a very sustainable choice, with the downside being that it is quite expensive, but I find its buttery texture unparalleled and I like to add in some creamy avocado to spread the mixture farther. I served this over the top ends of romaine leaves but boat like endive leaves or purple radicchio leaves would also be good tools to get this from the plate to the mouth. Low-sodium rice crackers or baked organic corn tortilla chips can make it more substantial and add a nice crunchiness in contrast to the tenderness of the mixture.
This is a great method to try if you need to break out of a cooking rut and want something a bit on the extravagant side. It’s also a nice option for hot summer days when the idea of turning on an oven or standing above a grill is not appealing but you also want something more grounding and meaty than a plain salad. As an appetizer this amount could serve 6-8 people but it could be an entree for 2-4 if you add in some other picnic style side dishes like salad skewers, vegetables or baked chips and dip or a cheese and meat antipasti board with olives and marinated artichokes.
- ½ lb Ahi tuna (around 2 standard sized fillets), cut into small cubes
- 2 small or 1 large avocado, cut into small cubes
- ¼ cup cilantro, minced
- 2 tablespoons green onion, finely sliced
- 2 tablespoons lime juice, freshly squeezed
- 2 teaspoons organic tamari
- 2 teaspoons cold-pressed sesame oil
- 2 teaspoons sesame seeds
- 24 lettuce leaves or crackers
- Mix together the cilantro, green onion, 1 ½ tablespoons of the lime juice, tamari, sesame oil and sesame seeds in a medium sized plastic bag then add in the tuna. Turn it over gently a few times until the mixture is evenly distributed and each piece of tuna is coated. Leave in the fridge to marinate for 1-2 hours. Remove and place in a bowl with the avocado, stir very gently until evenly mixed and then add a spoonful onto each lettuce leaf or cracker. Plate them on a serving tray and sprinkle with the remaining ½ tablespoon of lime juice for an extra pop of fresh citrus.
