Recipe for spicy tuna and avocado ceviche
Everyone (including me) will tell you that you should never shop for fish on Monday morning, yet it was a field trip to my local fishmonger last Monday morning with my summer intern that inspired this amazing tuna and avocado ceviche. We'd gone to get the kinds of things you can buy on a Monday -- fish for chowder, clams and clam broth, and calamari -- and there, calling to us, was sushi-grade tuna, tightly wrapped in plastic to keep the air from degrading it. Ceviche (pronounced seh VEE chay) is a Latin appetizer of raw fish "cooked" in an acid like lime or lemon. I had beautiful purple scallions and cilantro from the farmers' market, an avocado, and a full pantry of Asian condiments. My spicy ceviche came together in five minutes, and I could have inhaled the entire bowl in five more minutes if I hadn't stopped to photograph it. Sushi-grade tuna isn't inexpensive, so this dish would be a wonderful dinner party appetizer, or a special treat for a romantic evening at home.
Spicy tuna and avocado ceviche
Serves 6-8 as an appetizer.
Juice of 1/2 lime
1 tsp sambal oelek
1 tsp reduced-sodium soy sauce
1/4 tsp kosher salt
1 large red or green scallion, minced
1 avocado, diced
1/2 lb chilled sushi-grade tuna, diced
2 tsp chopped fresh cilantro leaves
In a mixing bowl, combine lime juice, sambal, soy sauce and salt. Add remaining ingredients, and toss to coat.
The lime juice will begin to "cook" the fish, so make this at the last minute. Serve immediately, while still cold, with crackers, toasted bread slices, or in lettuce leaves.
Other recipes that use these pantry ingredients:
Sambal oelek chicken wings with sushi, from For the Love of Food
Mongolian beef, from Appetite for China
Rhubarb chicken, from Anne's Food
Eggplant and tofu in spicy garlic sauce, from FatFree Vegan Kitchen
Asian lettuce cups (or wraps) with spicy ground turkey filling, from Kalyn's Kitchen