Albacore Tuna Ceviche

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by Chef David Schmidt, L’Auberge Restaurant on Oak Creek

azfamily.com

Posted on August 18, 2010 at 10:00 AM

Updated Wednesday, Aug 18 at 9:58 AM

Prep Time 10 Minutes
Serves 4-6 people

Ingredients
1 pound Fresh Albacore Tuna, cut into 1/2-inch pieces
1/2 medium red onion, very thinly sliced
3 limes, juiced
1 apple, shaved thin
1 tablespoon seeded jalapeño
Kosher salt and freshly ground black pepper
1/2 cup fresh cilantro leaves, coarsely chopped

Directions
In a large mixing bowl, combine the fish with the lime juice, and jalapeño; season with salt and pepper.
Toss gently to combine, being sure to coat the fish with the lime juice.
Thinly slice the red onion and place in ice cold water to lose astringency. 
Cover and refrigerate for 15 to 25 minutes, do not marinate longer or the acids from the lime will make the fish mushy.
Add onions after they have been strained out of the ice water. 
Shave fresh apples into ceviche.
Serve cold with cilantro.
*Note: In substitute for jalapeño, you can use a habanero or any other hot chile.

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