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Albacore Ceviche

makes 4 small servings

Inspired by a Mexican ceviche I had at Toplobampo in Chicago, this is an easy, healthy way to use high-quality raw fish. Feel free to add chopped jalapeno, cilantro, or avocado, or substitute olive oil for the avocado oil.

Read more about this recipe at hogwash.


1/4 pound sushi-grade albacore tuna, cut into 1/2-inch cubes
1 tomato, finely chopped
2 green onions (green and white parts), finely chopped
2 tablespoons freshly squeezed lime juice
1 tablespoon avocado oil


prep: 10 minutes
total: 10 minutes


large bowl


Mix the tuna, tomato, scallions, lime juice, and oil in a bowl. Season with salt and pepper to taste, and serve with tortilla chips.

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