Albacore Ceviche
makes 4 small servings
Recipe from Jess Thomson
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.
ingredients
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
timer
prep: 10 minutes
total: 10 minutes
tools
large bowl
instructions
Mix the tuna, tomato, scallions, lime juice, and oil in a bowl. Season with salt and pepper to taste, and serve with tortilla chips.
Comments
Says: August 02, 2011 at 11:27 AM
i loved this recipe，UMMMMMMMMM~~~ i will try it www.myrecipeslib.com
rside student chef Says: April 07, 2009 at 03:12 AM
this recipe is fantastic! although i skipped the avocado and added jalapeno peppers, and crab meat. the jalapeno peppers really give it an extra kick of flavor. really great to make during lent.