Tuna and Avocado Ceviche
By Tested and perfected in the Sur la Table kitchen
Images
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
- 3 limes, zested and juiced
- Segments and juice of 1 large orange, or grapefruit
- 2 teaspoons soy sauce, plus more as needed
- 2 garlic cloves, peeled
- Kosher salt and freshly ground white pepper, to taste
- ¼cup cilantro leaves, for garnish
- Lime wedges for garnish
Procedure
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 ceviche with cilantro leaves and lime wedges and serve immediately.
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 ceviche with cilantro leaves and lime wedges and serve immediately.
Tuna and Avocado Ceviche
By Tested and perfected in the Sur la Table kitchen
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
- 3 limes, zested and juiced
- Segments and juice of 1 large orange, or grapefruit
- 2 teaspoons soy sauce, plus more as needed
- 2 garlic cloves, peeled
- Kosher salt and freshly ground white pepper, to taste
- ¼cup cilantro leaves, for garnish
- Lime wedges for garnish
Procedure
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 ceviche with cilantro leaves and lime wedges and serve immediately.
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 ceviche with cilantro leaves and lime wedges and serve immediately.