Coming from a family of avid fisherman, we love to eat seafood, and there’s nothing better than a ceviche made from the catch of the day. This week we bring you an oriental style ceviche made with fresh tuna and avocado. The key to this recipe is finding the freshest fish, so head down to your local fish market if possible. Add some finely chopped scotch bonnet peppers if you’re looking to spice things up, and serve with tortilla chips or crackers.
-Adrian
Oriental Ceviche
2014-11-07 11:04:47
Serves 5
Prep Time
10 min
Ingredients
- 1½ - 2 pounds of tuna
- 2 shallots
- 2 tbsp chopped cilantro
- 1 tsp of chopped ginger
- ½ an avocado (preferably a hass avocado)
- 2 limes
- 1 tbsp of soy sauce
- 2 tbsp of grapeseed oil
- 1 Scotch bonnet pepper (optional)
Instructions
- Start by finely chopping the shallots, ginger, and cilantro.
- Rinse the tuna under some cold water and dice into approximately ½ inch cubes.
- Chop the avocado carefully into similar size cubes. Remember that the avocado will turn brown if you leave it out too long; so be sure you will be eating soon.
- In a bowl gently toss the fish, avocado, shallots, ginger, and cilantro. For an extra kick add some finely chopped scotch bonnet peppers.
- Squeeze the lime juice in the bowl and pour in the grapeseed oil and soy sauce.
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