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.
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.
Roasted Eggplant Dip, or baba ganoush, is a great alternative to chickpea hummus. Although this dip tastes great immediately after making, like most dishes, the flavours deepen after a few days in the fridge – making it the perfect make-ahead appetizer!Serve with crispbread, pita bread, crackers, or spread it on grilled or toasted baguette slices.
PREP: 35 mins • COOK: 1 hr 10 mins • TOTAL: 1 hr 45mins
INGREDIENTS
1-pint cherry tomatoes, sliced into halves
1 Red Bell Pepper, sliced and seeded
1 Yellow Bell Pepper, sliced and seeded
2 lbs Eggplant
1/4 cup tahini
1/4 cup lemon juice
2 to 3 garlic cloves, finely minced
1/4 teaspoon ground cumin
1/4 teaspoon fine sea salt
1 teaspoon olive oil
2 tablespoons chopped fresh parsley leaves
Toasted sesame seeds, for garnish, optional
DIRECTIONS
Adjust oven rack to the center position. Preheat the oven using the broiler setting. Line a baking sheet with aluminum foil. Place eggplants onto the baking sheet and prick in several places using a fork. Turn eggplants every 2 minutes until all sides are broiled and the skin darkened/charred.
Turn the broiler off and set the oven temperature to 375°F. Continue to roast eggplants until very soft; 25 to 30 minutes. Cool 10 to 15 minutes until easily handled.
While the eggplants are cooling, combine tahini, lemon juice, garlic, cumin, and salt in a medium bowl. Set aside.
Heat the oven to 400°F. Line a baking sheet with aluminum foil. In a large bowl, add the bell peppers and sliced tomatoes. Season with salt and pepper and gently stir in 1 teaspoon of olive oil; coat vegetables well. Spread out in a single layer on the baking sheet. Roast the vegetables for about 20 minutes. Remove from the oven, turn the vegetables so that they will brown evenly, and return them to the oven. Continue to roast until the peppers are slightly charred at the edges and the tomatoes are soft and tender and have begun to form a sauce, about 10 minutes more.
Split the roasted eggplants, drain excess liquid, scoop out the flesh, and add to the tahini mixture. (Discard excess liquid and skins). Mash the roasted eggplant into the tahini mixture with a fork until somewhat smooth with some texture remaining.
Cool to room temperature then stir in parsley and add the roasted bell peppers and tomatoes to the top. Sprinkle with roasted sesame seeds. Serve immediately, or store in an airtight container in the refrigerator for up to 5 days.
