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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 4 |
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In 'Around My French Table' by Dorie Greenspan Ingredients:
2 limes |
1 large mango, peeled, pitted, and cut into 1/2-inch cubes |
1 large avocado, peeled, pitted, and cut into 1/2-inch cubes |
1 small red onion, halved, thinly sliced, rinsed, and patted dry |
2 slices fresh ginger, peeled and minced (quarter-size slices) |
1 small red chili pepper, minced |
1/2 lb sushi-grade tuna, cut into 1/2-inch cubes |
4 teaspoons extra virgin olive oil |
1 tablespoon white rum |
tabasco sauce, to taste |
salt |
fresh ground black pepper |
fresh cilantro leaves, for garnish |
Directions:
1. Finely grate the zest of both limes into a medium bowl.
2. Cut one of the limes crosswise in half and cut out sections from the fruit from the membranes from one half.
3. Cut the segments into very small cubes.
4. Toss the fruit into the bowl and squeeze the juice from the other half of the lime into the bowl.
5. Add the mango, avocado, onion, ginger, chili, and tuna and stir everything together very gently with a rubber spatula.
6. Squeeze the juice from the remaining lime into a small bowl and whisk in the olive oil and rum.
7. Season with Tabasco sauce, salt, and pepper and pour the vinaigrette over the tuna mixture, again stirring very lightly so you don't crush the avocado.
8. Taste for seasoning; cover the bowl tightly and chill for 1 hour.
9. At serving time, adjust the salt and pepper and Tabasco, give the ceviche another stir.
10. Serve immediately, garnished with a few cilantro leaves.
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