Pssst – beyond excited to share that I wrote up and plated this recipe for 944 magazine (page 54!) to accompany this article. It’s my first published recipe, yayyyayayayyyyy! As always, it’s super simple, fast and will impress.
“Serving ceviche is like chopping off the bottom of a vintage dress, belting it and throwing on a pair of killer heels – people are impressed with your “creation” and assume you applied some sort of magical skill while slaving for hours.
Shrimp, tuna, salmon, halibut – any of these make for delicious ceviche foundations, and with the exception of shrimp, which I suggest boiling first, require absolutely no cooking. Yup! You read that right…NO cooking! If you can wield a knife and squeeze a lemon, this recipe is a piece of cake!”
How to: Tuna Ceviche
You will need:
1 pound sushi grade albacore or yellowfin tuna, cut in 1/2 inch dice (I butterfly my filet to make dicing easier)
1/2 small red onion, cut in small dice
3/4 bunch green onions, thinly sliced
2 teaspoons minced fresh ginger root
1 fresh jalapeno pepper, seeded and finely diced
1/2 cup jicama, cut in small dices (this is the secret ingredient – it gives just the right amount of crunch providing a lovely array of texture in every bite)
1 ripe medium avocado, cut in small dice
1/4 cup lemon juice, or to taste
1/4 teaspoon soy sauce, or to taste
1/4 to 1/2 cup chopped cilantro to taste
Salt, preferably kosher salt, and freshly ground pepper to taste
2. In a medium bowl, combine the red onion, green onion, ginger, jalapeno, jicama, avocado, salt, pepper, soy sauce and 2 tablespoons of the lemon juice. Toss together gently (it’s easiest to do with a spatula). Add the tuna to your bowl.
4. Just before serving, add cilantro, adjust your seasonings and toss together. You can serve your finished ceviche on salad, rolled in nori , with chips, on spoons, in martini or shot glasses. Get creative!