KareWares: How to: Tuna Ceviche

For our Presidents' Day off, my boyfriend and I decided to opt for a homemade lunch of tuna ceviche with avocado and rice crisps. Here's what you'll need:

-1/2 lb. tuna steak- sashimi quality (You will find that sashimi quality tuna is generally frozen or has been frozen. Freezing is common practice as it kills parasites that would otherwise be eliminated in cooking. Look for something very pink/red to ensure quality.)
-1 avocado
-2-3 Tbsp. cilantro
-1/4 c. green or red onion (or both!)
-wasabi (if desired)
-rice crisps (we used Blue Diamond Almond Nut-Thins)

Marinade:
-1-2 limes, squeezed, should yield at least 1/2 c. juice
-1/4 c. soy sauce
-2 Tbsp. olive oil
-chili powder to taste

First, prep your meat:

If your fish is frozen, defrost in your fridge or under cold water to speed the process. Ours was vacuum sealed, so we opted for water. The package suggested using a microwave, but I'd avoid this, as it would likely cook the fish.

There's the lovely defrosted meat!

Dice your meat with a sharp knife. We did approximately 1 inch cubes, but smaller would probably be better.

Next, make the marinade.

Mix lime juice, oil, chili powder, and soy sauce.

Now you're going to soak the tuna in the your marinade. Make sure the marinade covers the fish completely. Aside from flavoring the fish, you're also "searing" it with the lime juice. Notice the difference in color:

Your fish will begin to gray on the outside- it's still ok! Marinate for about 20 minutes or until you see this color change on most of the fish.

While the fish sits, get your other ingredients ready.

Cut red onion into thin slices.

Cut avocado.

Dice cilantro and onions.

And, if you like, prep your wasabi and soy sauce mixture for dipping.

When your fish is ready, scoop it out of the marinade. Layer cilantro, onion, and avocado over the top. Sprinkle a bit of your marinade or soy sauce over the whole thing. Serve with rice crisps on the side.