Tuna Ceviche with Avocado, Red Onion and Cilantro
Description
This is the perfect light lunch or appetizer for those lazy summer days. The tuna is marinated to keep the tuna's flavor in the lime juice. It's so good it will be one of your go to recipes for summer.
Ingredients
1 lb. sushi-grade tuna, sliced 1/4 inch thick
1 small red onion, halved and thinly sliced
3/4 c. freshly squeezed lime juice
1 t. freshly ground black pepper
1 large avocado, cut into 1/3 inch dice (just before serving)
1/4 c. coarsely chopped cilantro, plus leaves for garnish
salt
Directions
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Line a baking sheet with plastic wrap.
Place the tuna slices in a single layer on the prepared baking sheet. Freeze until firm, about 15 minutes.
Stack the tuna slices on top of each other; cut into nice 1/4 inch cubes using a very sharp knife.
Place the cubed tuna in a medium glass or ceramic bowl. Stir in onion, lime juice and pepper; cover with plastic wrap. Refrigerate 1 hour, stirring gently every 15 - 20 minutes. (The tuna will change color slightly).
Just before serving, gently fold in diced avocado and chopped cilantro. Season with salt. Transfer the ceviche to a serving bowl, individual ramekins or glasses.
Serve garnished with cilantro leaves.
6 servings.