Ceviche is easier to make than you’d think. The two main ingredients are fresh fish (sushi grade) and lime juice. Don’t let raw fish scare you from trying this recipe. The acid in the lime juice cooks the fish without using heat (i.e, heat from stovetop, oven or grill). Tuna along with fresh vegetables, Thai chili peppers, and lime juice gives this dish a light, citrus zing. Serve as an appetizer or side dish.
1/2 lbs tuna (sushi grade) – diced
1/2 cup Japanese cucumber – diced (or substitute English cucumber)
1/4 large red bell pepper – julienne
1/4 large yellow bell pepper – julienne
1/4 large orange bell pepper – julienne
1/4 cup red grape tomatoes – quartered
1/4 cup yellow cherry tomatoes – quartered
1/4 cup cilantro – roughly chopped
1 small shallot – julienne
2 large limes – juice only
4 Thai chili peppers – minced
1 garlic clove – minced
1/2 tsp. kosher salt
1/2 tsp. fresh ground black pepper
Dice tuna. Set aside in bowl and place in refrigerator until step 7.
2. Japanese cucumber
Dice cucumber. Set aside in medium mixing bowl (“mixing bowl”).
3. bell peppers (red, yellow and orange), shallots
Julienne bell peppers and shallots. Set aside in mixing bowl.
4. red grape tomatoes and yellow cherry tomatoes
Quarter each tomato and set aside in mixing bowl.
Roughly chop cilantro. Set aside in mixing bowl.
6. garlic, Thai chili peppers
Mince garlic and Thai chili peppers. Set aside in mixing bowl.
7. lime juice, tuna
Add lime juice to tuna. Toss well to make sure lime juice covers tuna.
8. final steps
Add tuna and lime juice to mixing bowl. Add salt and pepper to taste. Toss well and serve immediately.