Refreshing, easy to prepare and a great quick meal on a warm summer night — Summer Ceviche.
Sushi and Sashimi have been popular Japanese food for years, 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, chilies, onions and fresh herbs and is the most delightful dish to serve in the warmer month of the year.
Ceviche is cured seafood and in this case tuna 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 kitchen cool this season.
My recipe is a nice balance of Ahi tuna, fresh mango, avocado, a squeeze of lime juice, along with a little heat from a Serrano chili. The tuna marinates in the lime juice for a par-cooked texture and gentle flavor. I prefer to serve it as an appetizer, but you can eat it for a light dinner or over greens as a salad.
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, slice sides off and dice. Add diced tuna to bowl.
2. Mince scallion, Serrano chili and fresh cilantro, add them to bowl. Squeeze juice of 1 lime over top and toss mixture gently together.
3. Dice avocado and add it to bowl, along with a pinch of salt and pepper. Toss again and cover bowl with plastic wrap, place in refrigerator to chill for 1 hour.
4. Remove ceviche from refrigerator and place in a serving bowl. Squeeze 1/2 lime over top and serve with tortilla chips or over greens. Enjoy!