Tuna Ceviche with Avocado & Cilantro

It is 81.3 degrees in this apartment.

If you’re thinking this is one of those times where I make up a crazy accurate number, not so.  The Weatherman brought home one of his fancy thermometers, so I do in fact know that it’s 81.3 degrees.

This means I try as hard as I can to not turn on the stove or oven, and sometimes even the microwave, because the idea of added heat is upsetting.

I don’t know if this is an impressive accomplishment or not, but last night I made an entire meal without turning on any of these things.  !  And this made the meal even more delicious.

AND even cooler, it was something I’ve never made before…ceviche!  Just saying it sounds like a party!  I’m no expert, but I’m pretty sure ceviche is a general term for seafood marinated in some kind of acid so that it kind of “cooks.” (Feel free to correct me here.)  And this one is full of fun, fresh, party-licious flavors.

It was so easy and delicious, and helped us keep the apartment under 85 degrees.  Practically a cold front.

(I do apologize that this doesn’t have butter or sugar in it.  I can tell you that I bought 3 pounds of cherries the other day, and will be baking tomorrow.  Possibly in the nude, because it is just that hot.)

Tuna Ceviche with Avocado and Cilantro

Makes 6 appetizer servings (if you’re making a meal out of it, like we did, it makes 4 servings)

1 pound sushi-grade tuna, sliced 1/4″ thick
1 small red onion, halved and sliced very thinly
3/4 cup fresh lime juice, from about 7 limes
1 tsp freshly ground black pepper
2 ears of corn, kernels cut off the cob
1/4 cup coarsely chopped cilantro
1 large Hass avocado, diced
tortilla chips for serving

1. Line a baking sheet or large glass baking dish with plastic wrap and lay out the tuna slices in a single layer.  Freeze until firm, about 15 to 20 minutes.
2. Once frozen, stack a few slices of tuna and cut them into even 1/4″ cubes.  (You want them to be pretty even so that they “cook” evenly in the lime juice.)  Combine the tuna and red onion in a medium glass or ceramic bowl.  Add the lime juice and toss gently.  Cover the mixture with plastic wrap and refrigerate for 1 hour, gently stirring every 15 minutes to distribute the lime juice.
3. When ready to serve, stir in the corn kernels and cilantro.  Salt the ceviche to taste.  Gently fold in the avocado.  Serve with tortilla chips and ice cold cervezas.

Recipe adapted from Rick Bayless in Food & Wine

Sometimes I hate Texas summer, but when it means I get to eat yummy food like this, summertime life is lovely.  Thanks for reading, happy summer!


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