Tuna Ceviche with Avocado and Cilantro

ACTIVE: 30 MIN
TOTAL TIME: 1 HR 30 MIN
SERVINGS: 6

HEALTHY
MAKE-AHEAD
STAFF-FAVORITE

With only a few ingredients, Rick Bayless's salpimentado (salt-and-pepper) ceviche is typical of what one would find at stands around the southern tip of Baja. Cooks often make it with sierra, a large and meaty Mexican fish, but tuna works just as well.

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1 pound sushi-grade tuna, sliced 1/4 inch thick
1 small red onion, halved and thinly sliced
3/4 cup fresh lime juice (from about 5 limes)
1 teaspoon freshly ground black pepper
1 large Hass avocado, cut into 1/3-inch dice
1/4 cup coarsely chopped cilantro, plus leaves for garnish
Salt
Tortilla chips, for serving

Line a baking sheet with plastic wrap. Arrange the tuna slices in a single layer on the baking sheet and freeze until fairly firm, about 15 minutes.
Stack the slices of tuna. Using a very sharp chef's knife, cut the tuna into neat 1/4-inch cubes. Transfer the cubed tuna to a medium glass or ceramic bowl and stir in the red onion, lime juice and black pepper. Cover the tuna with plastic wrap and refrigerate for 1 hour, stirring gently with a plastic spatula every 15 to 20 minutes (the diced tuna will change color slightly).
Just before serving, gently fold in the diced avocado and chopped cilantro and season with salt. Transfer the ceviche to a bowl or individual glasses. Garnish with cilantro leaves and serve with tortilla chips.

Suggested Pairing

Beer Light, lively Mexican lager such as Sol or Pacifico.

Tuna Ceviche with Avocado and Cilantro

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