huatulco-style ahi tuna ceviche

By sanmo_babe

Ingredients

• 7 oz. ahi tuna* **
• 1/2 ripe avocado (cut into 1/4-inch cubes)
• 1/4 red onion (finely minced)
• 1 Roma tomato
• 1 serrano chile (seeded and diced)
• 1 Tbsp. chopped cilantro
• 1/4 c. freshly squeezed lime juice
• 2 Tbsp. Champagne vinegar
• Sea salt
• Pepper
• ** Fish should be "Grade 1" quality

Preparation

Step 1

Chill a dinner plate in the freezer for at least half an hour. In a mixing bowl, place the diced avocado, diced red onion, diced Roma tomato, serrano chile and cilantro. Add lime juice and vinegar, a pinch of salt and a pinch of pepper. Mix together and season to taste. This should form a very wet salsa.

Take the ahi tuna and slice lengthwise into strips about ¼ inch thick.

Remove plate from freezer, and place tuna on plate lengthwise, totally covering the plate.

Sprinkle the salsa evenly over the tuna, trying to completely cover the surface, then drizzle remaining juice over tuna. Add salt and pepper. Serve with grilled bread.

*Can substitute snapper for tuna