Tuna Ceviche with Avocado and Cilantro

Rating: 2 stars
2704 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 2704
  • 1 star values: 0

We fell hard for chef Rick Bayless’s salpimentado (salt-and-pepper) ceviche from the southern tip of Baja California in Mexico. From his menu at Chicago’s Frontera Grill, it has an unmatched clarity of flavor because the short marinating time preserves the tuna’s fresh taste. Slideshow: Amazing Recipes from Rick Bayless 

By Rick Bayless
July 2011

Gallery

Credit: © Antonis Achilleos

Recipe Summary test

active:
30 mins
total:
1 hr 30 mins
Yield:
6
Advertisement

Ingredients

Directions

  • 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.

    Advertisement

  • 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. Season the ceviche with salt. Transfer the ceviche to a serving bowl or individual glasses. Garnish with cilantro leaves.

Serve With

Tortilla chips.

Suggested Pairing

Bright Spanish white.

Advertisement
© Copyright 2021 foodandwine.com. All rights reserved. Printed from https://www.foodandwine.com 09/24/2021