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Tuna and Avocado Ceviche

Serves: Makes 16 hors d-oeuvres

Ingredients:

  • 1 pound sushi-grade tuna loin, cut into ¼-inch dice
  • 1 bunch green onions, white and light green parts only, thinly sliced
  • 1 cup diced (¼-inch) avocado
  • 1 tablespoon finely minced jalapeño pepper
  • Juice of 2 limes
  • Segments and juice of 1 large orange, or grapefruit
  • 2 teaspoons soy sauce, plus more as needed
  • 2 garlic cloves, peeled
  • Sea salt and freshly ground white pepper, to taste
  • ¼cup cilantro leaves, for garnish

Procedures:

Combine tuna, green onions, avocado, and jalapeño in a large mixing bowl, folding together gently with a silicone spatula. Add lime juice, orange segments, orange juice, and soy sauce to the tuna mixture and stir well to combine.

Place garlic cloves on a cutting board and chop roughly. Sprinkle garlic with a large pinch of salt and, using the flat side of a chef’s knife, grind garlic and salt into a smooth paste. Scrape up paste and add to mixing bowl with other ingredients. Taste and season with salt and pepper. Cover ceviche and chill until tuna becomes firm, about 1 hour. Taste and season with additional salt, pepper and soy sauce as needed.

Garnish with cilantro leaves and serve immediately.

ested and perfected in the Sur la Table kitchen

 
 
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