Tuna Ceviche (Edit recipe)

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Every year for her Super Bowl party, my friend Tay makes this amazing ceviche. I finally asked her how to make it, and am so excited to share it with you all here!

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Original Recipe

PREP TIME

45 minutes to 1 hour

COOK TIME

—

INGREDIENTS

11

Serves: 8

Ingredients

1 lb Ahi Tuna Steak, raw, chilled, 1" cubes
1 - 2 Avocado, cubed
0.25 cup Red Onion, small dice
1 - 2 Serrano, Raw, minced (go to your heat tolerance)
2 cloves Garlic, minced
2 tsp Capers
1 Tbsp Cilantro, roughly chopped
1.5 tsp Kosher Salt
.5 tsp Black Peppercorns, Ground Fresh
2 Tbsp João's Arbosana Extra Virgin Olive Oil - Wildly Virgin
0.5 cup Lime Juice, freshly squeezed

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Start by slicing your tuna into 1” cubes, and reserving in the fridge in a large bowl until you’re ready to marinade.
Prep the remainder of the mise en place.
To the tuna, add the avocado, red onion, serranos, garlic, capers, and cilantro.
Dress the bowl with the olive oil, salt, and pepper, and then finish with the lime juice.
Give everything a very generous toss.
The acidity from the lime juice will “cook” the tuna, and also break down the abrasiveness of the garlic, onion, and chile.
Chill in the fridge for a minimum of 30 minutes, giving it an optional toss every ten minutes. Serve with your favorite chips and enjoy!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	108
Fat:	4 g
Carbohydrates:	4 g
Protein:	13 g
Cholesterol:	30 g
Sodium:	237 mg
Fiber:	0 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated per serving.