Tuna Ceviche or Tartare With Avocado
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound albacore or yellowfin tuna, cut in ½ inch dice
- ½small red onion, cut in small dice
- 1garlic clove, minced
- 1 to 2serrano or jalapeño chiles, to taste, seeded and minced
- 1tablespoon capers, rinsed and drained
- 1ripe medium avocado, cut in small dice
- Salt, preferably kosher salt
- freshly ground pepper to taste
- ⅓cup fresh lime juice
- ¼cup extra virgin olive oil
- ¼ to ½cup chopped cilantro to taste
- Leaf lettuce, baby spinach or arugula, or radicchio leaves for serving
For the Ceviche
Nutritional analysis per serving (6 servings)
225 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 5 grams carbohydrates; 3 grams dietary fiber; 1 gram sugars; 19 grams protein; 337 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
For the Ceviche
- Step 1
Prepare the tuna and refrigerate while you prepare the remaining ingredients.
- Step 2
Place the onion in a small bowl, and cover with cold water. Let sit five minutes, then drain, rinse and dry on paper towels.
- Step 3
In a medium bowl, combine the onion, garlic, chile, capers, avocado, salt, pepper and 2 tablespoons of the lime juice. Toss together gently. Add the tuna to the bowl.
- Step 4
Stir together the remaining lime juice and the olive oil. Pour over the tuna, and toss the mixture together. Season to taste with salt and pepper. Cover and refrigerate for 15 minutes, stirring gently from time to time.
- Step 5
Just before serving, add the cilantro and toss together. Taste and adjust seasonings. Line plates with salad greens, spoon the ceviche on top, and serve.
- For tartare:Omit the chile peppers. Substitute chopped fresh dill for the cilantro.Advance preparation: You can prepare the ingredients through step 3 several hours ahead and refrigerate. Do not toss with the lime juice until 15 minutes before serving. Use leftovers as a filling for soft tacos.Martha Rose Shulman can be reached at martha-rose-shulman.com.
Private Notes
Comments
Here are two versions of tuna tartare, one of them a classic ceviche. Be sure not to marinate the tuna in the lime juice for too long or the meat will turn grey.
The addition of olive oil took away from the taste and color of the tuna. Typically I make it the Peruvian way with just lime juice and the rest of the ingredients which was much fresher.
Delicious. I added a cut up peach, which was great.
I have made this a few times but did swap out the salt for soy sauce and served with cucumber slices as the chips. My kids love it!
This was delicious. I've made it twice and will do it again!
This is an excellent hot summer night meal, accompanied by an ice cold gazpacho. We had leftovers the next day which I served for lunch as tacos. Lovely!
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