Monday, 20 January 2014
Pretty Eats: Ahi Tuna Ceviche
Angie Adventure is back with a refreshing mid-winter treat. On the lam from Canadian winter, she's whipped up a beachy lunch from the bright and sunny land of Hawaii. Ceviche for all!
I've never made ceviche before because I was too chicken to try it - it seemed so fancy and complicated! It’s totally not though, and it’s very forgiving (providing your fish is fresh). I played around with two different recipes. One from Jamie Oliver and another from Food & Wine, and came up with the compilation below:
1 lb Sushi Grade Ahi Tuna (Yellowfin), cut into small bite size pieces
¾ cup squeezed lime juice (it took 11 limes for me)
1 inch x 1 inch hunk ginger, grated
¼ fresh jalapeño, finely chopped
⅛ fresh red chill pepper, finely chopped
½ sweet Maui onion or similar, chopped
a handful of cilantro leaves
1 avocado, chopped into chunks
4 to 5 Tbsp coconut milk
Corn chips for dipping and serving
1/ Put tuna in a glass dish. Add your lime juice, onion, jalapeño, red chill pepper, and ginger. Marinate for 8-10 minutes.
2/ Drain liquid.
3/ Add avocado, cilantro leaves, and coconut milk. Mix together.
Scoop onto corn chips and enjoy!
Angie Adventure is Shop Pretty's contributing food columnist. Her MO is gluten-free, dairy free, fresh and healthy. Find more of her delicious recipes here!