Tuna Ceviche

easyhealthyrecipes.com/tuna-ceviche/

Ahi tuna is quickly marinated in fresh lime juice, salt with red onion, jalapeño, cucumber, avocado and cilantro.

Prep: 30

Cook: 0

Total: 30

Recipe makes approximately 4 servings

1 pound sushi-grade ahi tuna
½ cup fresh lime juice (juice from approximately 3 limes)
2 tablespoons finely diced jalapeños (seeds removed, approximately 1 small jalapeño)
½ cup diced red onion (approximately half of one medium onion)
½ cup finely diced cucumber (seeds removed, approximately half of one cucumber)
½ teaspoon salt (more or less to taste)
1 large avocado (diced, approximately 1 cup)
⅓ cup chopped fresh cilantro

Get Recipe Ingredients

Place tuna on cutting board. Use sharp knife to slice tuna in half, then dice tuna into ½-inch cubes.
Add fresh lime juice, diced tuna, diced jalapeño, diced onion, diced cucumber, and salt to medium mixing bowl. Gently stir until ingredients are well mixed, making sure to fully coat tuna in lime juice.
Tightly cover mixing bowl with plastic wrap or lid. Place bowl in refrigerator and chill at least 20 minutes, but no more than 3 hours. Stir mixture occasionally during chill time.
When ready to serve, remove bowl from refrigerator. Add diced avocado and chopped cilantro and stir to incorporate. Taste and season with additional salt if desired. Serve immediately with tortilla chips.

Tuna: Since the tuna won't be cooked, you'll need to use sushi-grade, or sashimi-grade, tuna. If using frozen tuna steaks, be sure to defrost them overnight in the fridge first.
Avocado: Use an avocado that's ripe but still a little firm.
Cucumber: Before dicing, slice the cucumber in half lengthwise, then use a spoon to scrape out the watery seeds from the middle.
Storage: This dish is best when eaten fresh. Leftovers can be refrigerated in an airtight container up to 2 days, but the acidity in the lime juice can break down the tuna.