Tuna Ceviche with Avocado and Cilantro

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Tuna Ceviche with Avocado and Cilantro

Tuna Ceviche with Avocado and Cilantro

Original recipe by Rick Bayless appeared in Food and Wine magazine July 2011. This ceviche also appeared on the  menu at his Chicago’s Frontera Grill.

Yields: 6 Servings 

Ingredients:

  • 1 pound sushi-grade tuna, sliced 1/4 inch cubes
  • 1 small red onion, halved and thinly sliced
  • 3/4 cup fresh lime juice
  • 1 teaspoon freshly ground black pepper
  • 1 large Hass avocado, cut into 1/3-inch dice
  • 1/4 cup coarsely chopped cilantro, plus leaves for garnish
  • Sea salt, to taste

 

Preparation:

Place the cubed tuna to a medium glass bowl and stir in the red onion, lime juice and black pepper.

Tuna Ceviche with Avocado and Cilantro Tuna Ceviche with Avocado and Cilantro

Tuna Ceviche with Avocado and Cilantro

Cover the tuna with plastic wrap and refrigerate for 1 hour, stirring gently with a plastic spatula every 15 to 20 minutes (the diced tuna will change color slightly).

Just before serving, gently fold in the diced avocado and chopped cilantro. Season the ceviche with salt.

Tuna Ceviche with Avocado and Cilantro  Tuna Ceviche with Avocado and Cilantro

Transfer the ceviche to a serving bowl or individual serving vessel. Garnish with cilantro leaves. Serve with tortilla chips.

Tuna Ceviche with Avocado and Cilantro

Tools Used:

 

 

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Tuna Ceviche with Avocado and Cilantro

Tuna Ceviche with Avocado and Cilantro
  • Author:
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes
  • Yield: 6 Servings
  • Category: Appetizer
  • Cuisine: Mexican

Ingredients

  • 1 pound sushi-grade tuna, sliced 1/4 inch cubes
  • 1 small red onion, halved and thinly sliced
  • 3/4 cup fresh lime juice
  • 1 teaspoon freshly ground black pepper
  • 1 large Hass avocado, cut into 1/3-inch dice
  • 1/4 cup coarsely chopped cilantro, plus leaves for garnish
  • Sea salt, to taste

Instructions

Place the cubed tuna to a medium glass bowl and stir in the red onion, lime juice and black pepper.

Cover the tuna with plastic wrap and refrigerate for 1 hour, stirring gently with a plastic spatula every 15 to 20 minutes (the diced tuna will change color slightly).

Just before serving, gently fold in the diced avocado and chopped cilantro. Season the ceviche with salt.

Transfer the ceviche to a serving bowl or individual serving vessel. Garnish with cilantro leaves. Serve with tortilla chips.

Nutrition

  • Serving Size: 6
  • Calories: 341
  • Sugar: 0.5g
  • Sodium: 185mg
  • Fat: 3.9g
  • Saturated Fat: 1.3g
  • Trans Fat: 0g
  • Carbohydrates: 2.4
  • Fiber: 0.6
  • Protein: 72.4
  • Cholesterol: 133mg

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Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

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