Tuna Ceviche with Avocado and Cilantro

Name: Tuna Ceviche with Avocado and Cilantro
Total time: 1 min
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

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Total: 1 hours, 30 minutes

Servings: 6

Author : Rick Bayless

Ingredients

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1 pound sushi-grade tuna, sliced 1/4 inch thick1 small red onion, halved and thinly sliced3/4 cup fresh lime juice1 teaspoon freshly ground black pepper1 large Hass avocado, cut into 1/3-inch dice1/4 cup coarsely chopped cilantro, plus leaves for garnishSalt

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Instructions

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Step 1

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.

Step 2

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).

Step 3

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.