Tuna Ceviche Salad

16 Aug

Ceviche is a dish originating in South America which is made by ‘cooking’ fish or other seafood in citrus juice and garnishing it. It is usually eaten as an appetizer. There are so many variations and I encourage you to give them a go. There are versions with coconut milk and coriander, Asian versions with fish sauce, palm sugar, lemongrass etc and a myriad of other combinations. Google Ceviche and you’ll find hundreds of recipes. I made this version with fresh tuna, but you can substitute any fresh fish, prawns/shrimp, scallops, squid or a combination. This one is very simple – inspired by guacamole and fresh salsa. The ingredients go together really well so you can’t really mess this up. It looks pretty served in a glass (you need something low and wide – a low ball or a dessert glass) with toast or crispbread on the side. Or, lay it out flat on a plate for people to share. You really must have something crunchy to scoop it up with. It takes very little time to prepare and is very healthy. Of course you can add other ingredients to this dish like finely chopped chilli, a little garlic or some mustard. Diced cucumber would be a good addition.

Here’s what you’ll need…

 

 

 

 

 

 

 

2 ripe tomatoes, diced

1 piece of tuna, about 250 grams (it needs to be very fresh and good quality)

juice of half a lemon

juice of half a lime

1 tbsp olive oil

1 tbsp capers

1 avocado

1/4 red onion, finely diced

1 tablespoon each chopped fresh basil and parsley (or you can substitute chives, dill, coriander – up to you)

1 tablespoon sour cream

freshly ground black pepper

salt

black caviar to garnish (optional)

Firstly…

Blend the avocado, sour cream, about a teaspoon of the juice and some salt and pepper in a food processor or with a fork, until smooth.

Next…

Dice the fish into small cubes about 1.5 – 2 centimeters. Place the fish along with the chopped onion, tomato, capers and herbs in mixing bowl and toss. Taste the juice – if it is very sour you can add a pinch of caster sugar. Pour the juice over the salad mix. The juice will start to cook the fish immediately. Leave aside for about 5 minutes. Add the olive oil and toss again.

To serve…

Spoon the avocado mixture into the glass (or glasses if you want to do multiple individual serves) and top with the salad mixture. Garnish with a spoonful of black caviar if you want to. Serve with pieces of toast, toasted pita bread, bagel crisps or whatever crunchy cracker you have.

two4six8!

 

 

 

 

 

 

 

 

 

 

 

a different way to serve

 

 

 

 

 

 

 

 

a generous spoonful on a little toast

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One Response to “Tuna Ceviche Salad”

  1. Meredith August 16, 2011 at 5:13 pm #

    So gorgeous with all those colours! And healthy. I need this food.

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