Maguro. That’s what we call it in Japan. A bow to the fish monger and a nice piece of maguro please. Tuna that is. Since living in Japan, I am willing to pay more for a nice piece of tuna that is the perfect balance of sweet and salty tender fish goodness. However, once in awhile you have to bust out a new recipe and try something a little more creative than sushi or your go to marinade.
The answer: Ceviche!!
I had this nice bottle of Patron and a bunch of limes from some margaritas we made recently sitting on my counter and thought that my tuna would pair perfectly with both. Limes are used in traditional ceviche to cook the fish and you actually see the color of the fish change quickly from the pretty dark pink to a pale grey that’s perhaps not quite as gorgeous but oh so tasty. The tequila, well, that was just my own idea because I think high quality tequila has wonderful flavor. You can pass on the tequila and make a more traditional ceviche if you don’t have or don’t want to pick up the good stuff and it will still be great for a summer night. It’s not enough booze to get the kids tipsy though so don’t worry about that.
Ceviche is the perfect summer dish because it doesn’t require a hot oven and is still incredibly satisfying. Besides, it allows you to open a fresh bag of lime tortilla chips without feeling guilty because the ceviche is healthy enough that it negates it (that’s how it works right!?! wink wink). You could use a few more limes and tequila to mix up so margaritas that would make for a wonderful evening on the patio.
- 1 lb sushi grade tuna, chopped into ¼ inch pieces****
- ½ cup finely chopped red onion
- 1-2 seeded finely chopped jalapeno or serrano peppers, depending on your spice preference
- ⅓ cup chopped cilantro
- 1 avocado, pit removed and chopped into small pieces
- ⅓ cup fresh squeezed lime juice
- 2 ½ Tablespoons olive oil
- 2 Tablespoons high quality tequila, such as Patron
- ¼ teaspoon salt
- ¼ teaspoon fresh ground pepper
- tortilla chips for serving, lime flavored are best
- extra cilantro for garnish
- ****If you have a large piece of tuna that is difficult to cut into small pieces, chill by refriderating or a quick time in the freezer to firm up slightly
- In a small bowl, mix olive oil, lime juice, high quality tequila, salt, and pepper.
- Place chopped tuna in a medium bowl, add chopped red onion, cilantro, jalapeno or serrano peppers. Stir lightly.
- Add olive oil and lime juice mixture. Toss lightly and let sit for 10-15 minutes to let tuna to cook in lime juice and for flavors to come together.
- Carefully stir in avocado. Garnish with cilantro and serve with tortilla chips.