Ahi Tuna Ceviche uses just a few ingredients and is ready to serve in 40 minutes. The tuna is lightly ‘cooked’ by the acids in the lime juice. It’s the perfect appetizer for summer dining in Bermuda.
Prep Time: 10 minutes • Marinating Time: 30 minutes • Total Time: 40 minutes • Makes: 4 servings
INGREDIENTS
- ½ lb raw, freshly caught Ahi (Yellowfin) Tuna, cut into bite-size cubes
- ⅓ cup red onion, finely sliced or diced
- ⅓ cup lime juice (about 2 limes)
- ⅓ cup Roma tomatoes, diced
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon jalapeño, seeds removed and finely diced
- ½ teaspoon lime zest
- ½ avocado, diced, optional
- kosher salt, to taste
- fresh mango, sliced, for garnish, optional
- 1 lime, quartered, for garnish, optional
DIRECTIONS
- Combine the tuna, onion, lime juice, tomatoes, cilantro, jalapeño, and lime zest in a non-reactive bowl (stainless, glass, ceramic). Cover the tuna mixture with plastic wrap and refrigerate for 1 hour, stirring gently with a plastic spatula every 15 to 20 minutes (the diced tuna will change color slightly). Do not marinate longer as the tuna will ‘overcook’ and become tough.
- Just before serving, gently fold in the avocado (if using), and season with salt.
- Taste to adjust the flavouring, and add more lime and cilantro if needed.
- Serve with lime quarters and sliced mango, tostadas, tortilla chips, or toasted baguette slices.
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