Tuna Ceviche with Avocado |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Season with salt and pepper to taste. Serve on a bed of arugula or baby spinach. Ingredients:
1 lb yellowfin tuna, cut in 1/2 inch dice |
1/4 cup red onion, cut in small dice |
1 clove garlic, minced |
1 jalapeno pepper, minced |
1 tbsp capers, rinsed and drained |
1 medium avocado, cut in small dice |
1/3 cup fresh lime juice |
1/4 cup extra virgin olive oil |
1/3 cup cilantro, chopped |
Directions:
1. Prepare the tuna and refrigerate while you prepare the remaining ingredients.
2. Place the onion in a small bowl, and cover with cold water. Let sit five minutes, then drain, rinse and dry on paper towels.
3. In a medium bowl, combine the onion, garlic, chile, capers, avocado, salt, pepper and 2 tablespoons of the lime juice. Toss together gently. Add the tuna to the bowl.
4. Stir together the remaining lime juice and the olive oil. Pour over the tuna, and toss the mixture together. Season to taste with salt and pepper. Cover and refrigerate for 15 minutes, stirring gently from time to time.
5. Just before serving, add the cilantro and toss together. Taste and adjust seasonings. Line plates with salad greens, spoon the ceviche on top, and serve.
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