Tuna and Avocado Ceviche
By Tested and perfected in the Sur la Table kitchen
Tuna and Avocado Ceviche
By Tested and perfected in the Sur la Table kitchen
Yield/Serves:
Makes 16 hors d-oeuvres
- 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
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.