Recipes Tuna Ceviche with Avocado and Cilantro 2.0 (2,703) 2 Reviews 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. By Rick Bayless Rick Bayless Instagram Most people know Rick Bayless from winning the title of Bravo's Top Chef Masters. His highly rated public television series, Mexico: One Plate at a Time, is broadcast coast to coast and his nine cookbooks have earned multiple high-profile accolades.Located in Chicago, Rick's Frontera Grill and Topolobampo have each received the "Outstanding Restaurant of the Year" designation from the James Beard Foundation — an unprecedented feat for side-by-side restaurants. His wildly popular fast-casual Xoco debuted in 2009 and Tortas Frontera at Chicago's O'Hare airport has changed the face of airport dining. In 2016, he opened Frontera Cocina in Disney Springs. In 2018, Rick expanded his Clark Street restaurants by opening Bar Sótano, a Oaxacan-inspired mezcal bar with modern Mexican bar food. Tortazo, Rick's new fast-casual concept, debuted in 2020 in Chicago's iconic Willis Tower and later in New York City's Flatiron District. Food & Wine's Editorial Guidelines Updated on August 2, 2019 Print Rate It Share Share Tweet Pin Email The short marinating time preserves the tuna’s fresh taste. Photo: © Antonis Achilleos Active Time: 30 mins Total Time: 1 hrs 30 mins Yield: 6 Ingredients 1 pound sushi-grade tuna, sliced 1/4 inch thick 1 small red onion, halved and thinly sliced 3/4 cup fresh lime juice 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 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. 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. Rate it Print