Tuna Ceviche with Avocado and Cilantro
Rick Bayless has gained notoriety for his fresh take on Mexican cuisine at his Chicago eating spots like Xoco and Frontera Grill. His version of "salpimentado ceviche" (salt-and-pepper ceviche) based on influences from the Baja peninsula in Mexico utilizes creamy, sweet avocado to contrast with the tangy richness of the marinated tuna. If you don't plan on being in Chicago any time soon, why not take a stab at the recipe in your kitchen. While you're at it, whip up a batch of churros. They won't likely match the one's at Xoco (they actually make the chocolate on site) but it's far less expensive than a plane ticket to Chicago.
Ingredients
- 1 pound tuna sushi-grade tuna, sliced 1/4 inch thick
- 1 purple onion small red onion, halved and thinly sliced
- 3/4 cups lime juice fresh
- 1 tsp black pepper freshly ground
- 1 avocado large Hass avocado, cut into 1/3-inch dice
- 1/4 cups cilantro (leaves) coarsely chopped cilantro, plus leaves for garnish
- salt
Instructions
- Line a baking sheet with plastic wrap. Arrange the tuna slices in a single layer on the baking sheet and freeze until fairly firm, about 15 minutes.
- Stack the slices of tuna. Using a very sharp chef’s knife, cut the tuna into neat 1/4-inch cubes. Transfer the cubed tuna to a medium glass or ceramic bowl and stir in the red onion, lime juice and black pepper. Cover the tuna 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).
- Just before serving, gently fold in the diced avocado and chopped cilantro. Season the ceviche with salt. Transfer the ceviche to a serving bowl or individual glasses. Garnish with cilantro leaves. Serve With Tortilla chips.
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