Tuna Ceviche with Avocado and Cilantro
This light and refreshing delight comes straight from Rick Bayless's menu at popular Chicago restaurant Frontera Grill, but we found it first at Food and Wine. Get your palate ready for warm weather with this easy mouth pleaser.
- 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
- 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.