Ahi Tuna Ceviche with Roasted Jalapeno, Atun Con Verduras + Aceitunas and Tuna Tartare, Elote Style
Ahi Tuna Ceviche with Roasted Jalapeno
Sitting right between sushi and ceviche is this lightly marinated modern take on the classic. Don't let it marinate too long or the texture of the tuna will change.
1/2 pound ahi tuna, diced 1 fire-roasted jalapeno, diced 1 radish, slivered 1/4 cup finely diced cucumber 1/4 cup tomato, diced 1/4 cup avocado, chopped 1/4 cup onion, chopped 1/4 cup cilantro 1/2 teaspoon salt 1 /2 teaspoon pepper 1 teaspoon Cholula zest of 1 lime juice of 1 lime 3 tablespoons olive oil
Combine everything gently. Make sure to mix it well so that all the flavors are in each bite. Wait a few minutes for the flavors to marry and serve with tostadas.
Atun Con Verduras + Aceitunas Fear not the can! Some very high quality fish is available in that form.
8 green olives, sliced 4 jalapenos en escabeche, sliced 1 medium carrot, peeled and shredded 1 rib celery, finely diced 2 tablespoons finely diced onion 2 tablespoons chopped cilantro the juice of half a lime 3/4 cup mayonnaise 1/2 teaspoon each salt and pepper
Just mix all this up and enjoy it with salad greens, with tostados, and more. An Elote riff on tuna salad. six-ounce jar high quality tuna in olive oil
Tuna Tartare, Elote Style
Then sometimes you want to go out and get the best and freshest tuna you can find to serve tartare (also known as raw).
1 cup ultra-fresh sushi grade tuna diced into I-inch cubes. juice from 1 quarter of a lime
Mix all the ingredients gently and serve on a bed of crispy lettuce.
PS: This is the same Spicy Mayo we use for the Elote. Mix up 1 cup of mayonnaise, 1 tablespoon Cholula, 2 tablespoons fresh lime juice, 1 teaspoon each kosher salt, fresh ground pepper, sugar, and a pinch of granulated garlic.