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