Creamy Tuna Ceviche

img_0035Diets are interesting creatures. Some make you feel great. Others turn you into an unbearable horror show. As I embark on being pescatarian and dairy free for a month, I am faced with the challenge of figuring out new, fun, diverse and flavorful things to make in my kitchen. And what better dish to start with than one that showcases the star protein of the diet?

This recipe for Creamy Tuna Ceviche calls for only a handful of ingredients that come together in a seamless fashion, resulting in a dish that can be served as an appetizer, an entrée or a little something delicate and decadent at the end of a meal. It lends to being eaten as is or with pita chips. Either way, prepare yourself for a dish that will make you forget you’re dieting at all!

Creamy Tuna Ceviche

(recipe serving size: 4-6 people)

For the fish:

1 lb sushi-grade tuna, cut into small cubes

1 cup lemon juice (5-6 lemons)

1 cup lime juice (10-12 limes)

Combine the ingredients in a glass or metal bowl and allow the fish to soak in the citrus for an hour in the refrigerator, stirring occasionally.

For the sauce:

1 avocado, very ripe

Juice of 1 lemon

Juice of 1 lime

2 small roasted red hot chili peppers, seeds removed

2 cloves garlic, finely minced

1 tsp kosher salt

1/2 tsp cracked black pepper

Combine the ingredients in a food processor until smooth. Keep refrigerated until ready for use.

Bringing it all together:

1 small red hot chili pepper, sliced

1 cup grape tomatoes, halved

1 tb cilantro plus extra for garnish, chopped

Remove the tuna from the citrus and combine the fish with the sauce. Fold in the tomatoes and cilantro and top the dish with slices of red hot chili pepper and additional cilantro. Enjoy while cold.

Note: while you can purchase roasted peppers from the store, this dish is one you should make with fresh peppers roasted at home. Simply turn your oven to broil and place the peppers on the top rack closest to the heat. Roast the peppers, turning them once or twice, until the skins have blackened. Allow the peppers to cool. From there, peel off as much of the charred skin as possible (leaving some behind is perfectly fine), remove the stems and gently scrape out the seeds. It is a simple step with an exponential payoff! 


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