This Ahi Tuna Ceviche recipe featuring Sealand Tuna Ahi Steaks offers a vibrant and fresh take on a classic tuna dish. The tuna steaks are paired with a medley of flavours including finely diced red onion, minced garlic, and optional jalapeño for a hint of heat.
The addition of creamy diced avocado, minced green onions, zesty lime juice, and extra virgin olive oil creates a harmonious blend of textures and tastes. Finished with minced cilantro and seasoned to taste with salt and pepper, this dish is light and flavourful, perfect for those seeking a healthy and delicious appetizer.
This recipe is a vibrant and refreshing dish that marries Sealand Tuna Ahi Steaks with a flavourful medley of ingredients, creating a light and delicious appetizer bursting with fresh and zesty flavours.
1 jalapeño , deseeded and finely minced (optional and to to your taste)
1 Avocado, diced
2 green onions, minced
1/3 cup Lime Juice
1/4 cup extra virgin love oil
1/4 cup cilantro, minced
Salt and pepper to taste
To Serve
Serving Spoons
Seaweed
Chips of your choice
Directions
Unwrap the Ahi Tuna Steak and place them on a plate in the fridge until defrosted.
Use a sharp knife and cut the tuna steaks on a cutting board into 1 cm cubes.
In a wide plate, mix in the onions, garlic, jalapeños, green onions and avocados.
Add the tuna to the wide plate and season with lime juice, olive oil, salt and pepper, and cilantro.
Toss the ceviche mixture very well.
To serve, you can keep the tuna ceviche on the plate and serve with a variety of chips and seaweed on the side.
Or serve in individual spoons. Place a piece of seaweed or chips at the bottom of the spoon and add a tablespoon of tuna ceviche right on top.
Note: The tuna ceviche is best served with an hour or preparation as the tuna will begin to cure. To make the recipe in advance, prepare the ceviche a day ahead, add the fresh tuna just before serving and mix it in.
