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Boss gave me fresh tuna - made a ceviche (pics and recipe)
Posted on 5/24/20 at 11:55 am
Posted on 5/24/20 at 11:55 am
Boss went fishing recently and him and his crew limited out on tuna. He gave me two large packs, and I turned the smaller of the packs into a ceviche. Came out fantastic.
Ingredients:
- 1.5 lb of fresh tuna, cut into cubes
- 3/4 cup fresh lime juice (8 limes)
- small red onion, cut in half and then sliced thin
- 2 avocados
- cilantro 1/4 cup chopped
- salt and pepper
Directions:
1. Cut tuna into slices and place in freezer for 15 minutes to firm up. Stack slices and cut into cubes or bite-sized squares.
2. Add to a large bowl with red onion, and cover with lime juice. Season with pepper. Do not add salt yet. Cover with plastic wrap.
3. Let sit in the fridge for 1 hour. Stir gently every 15 minutes and return to the fridge. Tuna will turn color but that is okay.
4. After one hour, cut two avocados into cubes and chop cilantro. Add to the bowl and mix. Season with salt.
5. Serve with tortilla chips or enjoy as is.
Ingredients:
- 1.5 lb of fresh tuna, cut into cubes
- 3/4 cup fresh lime juice (8 limes)
- small red onion, cut in half and then sliced thin
- 2 avocados
- cilantro 1/4 cup chopped
- salt and pepper
Directions:
1. Cut tuna into slices and place in freezer for 15 minutes to firm up. Stack slices and cut into cubes or bite-sized squares.
2. Add to a large bowl with red onion, and cover with lime juice. Season with pepper. Do not add salt yet. Cover with plastic wrap.
3. Let sit in the fridge for 1 hour. Stir gently every 15 minutes and return to the fridge. Tuna will turn color but that is okay.
4. After one hour, cut two avocados into cubes and chop cilantro. Add to the bowl and mix. Season with salt.
5. Serve with tortilla chips or enjoy as is.
6
Posted on 5/24/20 at 11:56 am to LSUZombie
That’s gon’ work
Posted on 5/24/20 at 12:10 pm to LSUZombie
That looks awesome. Bet it tastes even better.
Posted on 5/24/20 at 12:23 pm to SpotCheckBilly
My wife and I order ceviche whenever we see it on the menu. Hard to say I’ve had better than the one I made. The fresh tuna made all the difference.
Also recipe is from Rick Bayless, brother of Skip, so he knows his food.
Also recipe is from Rick Bayless, brother of Skip, so he knows his food.
This post was edited on 5/25/20 at 2:44 pm
Posted on 5/24/20 at 1:54 pm to LSUZombie
nice
only way that could be better is if you’d made it on the boat.
I concur with the avocado as well, most ceviche is too sharp and the fat from the avocado helps it all come together
only way that could be better is if you’d made it on the boat.
I concur with the avocado as well, most ceviche is too sharp and the fat from the avocado helps it all come together
Posted on 5/25/20 at 11:05 am to LSUZombie
That looks amazing. I saw this same recipe in the New York Times recipe collections recently. The only thing I question with fresh tuna is leaving it in lime juice that long. I’d fear I would overcook the fish and overpower the fresh taste of that expensive tuna. You can cook tuna very fast in lime juice. I’m going to have to make it and see because I have some fresh tuna I bought from Joe Patti’s yesterday.
Posted on 5/25/20 at 11:56 am to LSUZombie
That looks incredible 
Posted on 5/25/20 at 12:50 pm to cgrand
quote:
I concur with the avocado as well, most ceviche is too sharp and the fat from the avocado helps it all come together
That in combination with fresh cilantro. Cilantro makes dishes like that pop. My herb garden is not quite ready. Needs another week or two before I have enough herbs for more than a garnish.
Posted on 5/27/20 at 9:28 pm to LSUZombie
Would eat.
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