Tuna Ceviche with Avocado and Wasabi
Wasabi added an Asian flair to this recipe, which is a traditional dish from Latin America. Another great variation: add 1 tablespoon of soy sauce, ½ cup diced cucumbers, and top it with seaweed. It is like an “Asian Ceviche”. It tastes really fresh and it is perfect for summer!
Background: Ceviche is a traditional recipe from Central and South America, this recipe has an Asian twist with wasabi.
- Sushi grade tuna (1/2 pound)
- Medium red onion, finely sliced (1/2)
- Freshly squeezed lime juice (1/2 cup, 3 large limes)
- Avocado, diced (1)
- Wasabi paste (2 tsp)
- Olive oil (2 tbsp)
- Frech cilantro, chopped (1/2 cup)
- Fresh ground black pepper (to taste)
- Salt (to taste)
- Tortilla chips (1 bag)
Dice the tuna into 1/4 inch cubes and put in a non-reactive bowl (glass or ceramic). To cut the tuna neatly into such small cubes I recommend that you partially freeze it. So place the tuna in the freezer for about 15 to 20 minutes and then dice it using a very sharp knife.
Add the onion, and lime juice; season with fresh ground pepper. The fish will change its color to a really pale pink (instead of its natural bright red.)
Gently stir and cover with surround wrap. Refrigerate for at least one hour, but no longer then 4 hour, stirring it gently with a plastic spatula every 15 minutes.
Just before serving, fold in the avocado, wasabi, olive oil, and cilantro. Season with salt and gently stir.
Serve it with tortilla chips and/or warm corn tortillas. Sauvignon Blanc is a great wine choice, but a slightly chilled Pinot Noir will also pair really well with this recipe. Enjoy!
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