Tuna ceviche with avocado and wasabi

Tuna ceviche with avocado and wasabi is traditional recipe from Central and South America; this lovely, fresh dish has an Asian twist with wasabi! It tastes really fresh and it is perfect for summer! To cut the tuna neatly into such small cubes I recommend that you partially freeze it. So place the tuna in the freezer for about 15 to 20 minutes and then dice it using a very sharp knife. The fish will change its color to a really pale pink (instead of its natural bright red). Tuna ceviche with avocado and wasabi is a great dish to serve for big groups, because you can prepare in advance and add the avocados, wasabi, olive oil, and cilantro right before serving. Wasabi added an Asian flair to this recipe, which is a traditional dish from Latin America. Or you could try another great variation: add 1 tablespoon of soy sauce, ½ cup diced cucumbers, and top it with seaweed.

INGREDIENTSSONY DSC
½ pound sushi-grade tuna (sashimi tuna) cut into ¼ inch cubes
½ medium red onion, finely sliced
½ cup fresh lime juice (from 3 or 4 large limes)
Fresh ground black pepper
1 avocado, carefully diced
2 teaspoons wasabi paste
2 tablespoons olive oil
½ cup fresh cilantro, chopped
Salt, to taste
Tortilla chips and/or warm corn tortillas

DIRECTIONS
Put the tuna in a non-reactive bowl (glass or ceramic.) Add the onion, and lime juice; season with fresh ground pepper. Gently stir and cover with surround wrap. Refrigerate for at least one hour, but no longer then 4 hour, stirring it gently with a plastic spatula every 15 minutes.

Just before serving, fold in the avocado, wasabi, olive oil, and cilantro. Season with salt and gently stir. Serve tuna ceviche with avocado and wasabi with tortilla chips and/or warm corn tortillas. Sauvignon Blanc is a great wine choice, but a slightly chilled Pinot Noir will also pair really well with this recipe. Enjoy!

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