Sushi and Sashimi have been popular Japanese food for many years here in the states , and Poke’, a Hawaiian favorite, has been popping up in fast casual cafes more recently. Ceviche, a dish from Latin America and Caribbean cultures, is a mixture of raw seafood, lime juice, chiles, onions and fresh herbs is sometimes seen in Mexican or full service restaurants, but is less popular by comparison.
Ceviche is such a refreshing dish because it is cured with citrus juices, not soy sauce, so it tends to have a cleaner flavor, than Poke’. Ceviche can be made with a variety of fish, fruits and other vegetables, which makes it a great to make in the summer months, when so much produce is available. Also, it is the perfect no-cook meal option for those of you who want to keep your kitchens cool this season.
My recipe for Summer Ceviche is a nice balance of Ahi tuna, fresh mango, avocado, a squeeze of lime juice, along with a little heat from a Serrano chile. The tuna marinates in the lime juice for a sensational texture and gentle flavor. A prefer to service it as an appetizer, but you can eat it for a light dinner or serve it over greens as a nice salad. Ceviche is definitely a delightful summertime food.
1 ripe mango
8 ounces Ahi tuna, diced
1 Serrano chile
8 sprigs fresh cilantro
1 1/2 limes
1. Peel and dice mango and place into a bowl. Remember the seed of a mango is oblong, so slice the sides off and then dice. Add the diced tuna to the bowl.
3. Mince the scallion, Serrano chile and fresh cilantro, add them to the bowl. Squeeze the juice of 1 lime over the top and toss the mixture gently together.
3. Dice the avocado and add it to the bowl, along with a pinch of salt & pepper. Toss again and cover bowl with plastic wrap, place in the refrigerator to chill for 1 hour.
4. Remove Summer Ceviche from the refrigerator and place in a serving bowl. Squeeze 1/2 lime over the top and serve with tortilla chips. Enjoy!