Best 4 Ceviche With Ahi Tuna Recipes
**Ceviche with Ahi Tuna: A Refreshing and Flavorful Seafood Delight**
Ceviche, a traditional Latin American dish, is a delightful combination of fresh seafood, zesty citrus juices, and aromatic herbs. This recipe features the delicate and flavorful ahi tuna as the star ingredient, complemented by a vibrant marinade of lime juice, cilantro, red onion, and jalapeno peppers. The result is a refreshing and tangy dish that is perfect for a light lunch or a summer party appetizer.
In addition to the classic ceviche recipe, this article also offers variations to cater to different tastes and preferences. For those who prefer a milder flavor, a coconut milk-based ceviche is a creamy and flavorful alternative. If you're a fan of spicy food, a habanero pepper-infused ceviche will tantalize your taste buds with its fiery kick. And for a vegetarian option, a mango and avocado ceviche offers a sweet and tangy combination that is both refreshing and satisfying.
Whether you're a seafood enthusiast or simply looking for a light and flavorful dish to enjoy, this collection of ceviche recipes has something for everyone. So, gather your ingredients, prepare your taste buds, and embark on a culinary journey that will transport you to the vibrant and flavorful world of ceviche.
TUNA CEVICHE OR TARTARE WITH AVOCADO
Here are two versions of tuna tartare, one of them a classic ceviche. Be sure not to marinate the tuna in the lime juice for too long or the meat will turn grey.
Provided by Martha Rose Shulman
Categories appetizer
Time 30m
Yield Serves four to six
Number Of Ingredients 12
Steps:
- Prepare the tuna and refrigerate while you prepare the remaining ingredients.
- Place the onion in a small bowl, and cover with cold water. Let sit five minutes, then drain, rinse and dry on paper towels.
- In a medium bowl, combine the onion, garlic, chile, capers, avocado, salt, pepper and 2 tablespoons of the lime juice. Toss together gently. Add the tuna to the bowl.
- Stir together the remaining lime juice and the olive oil. Pour over the tuna, and toss the mixture together. Season to taste with salt and pepper. Cover and refrigerate for 15 minutes, stirring gently from time to time.
- Just before serving, add the cilantro and toss together. Taste and adjust seasonings. Line plates with salad greens, spoon the ceviche on top, and serve.
Nutrition Facts : @context http, Calories 225, UnsaturatedFat 12 grams, Carbohydrate 5 grams, Fat 14 grams, Fiber 3 grams, Protein 19 grams, SaturatedFat 2 grams, Sodium 335 milligrams, Sugar 1 gram, TransFat 0 grams
FRESH TUNA CEVICHE
Ceviche made with fresh, raw tuna chunks. Great as an appetizer or side dish. I learned this one from my grandparents and found it to be a winner among my college buddies.
Provided by POOPY SHOES
Categories Appetizers and Snacks Seafood Ceviche Recipes
Time 2h25m
Yield 4
Number Of Ingredients 7
Steps:
- Cut tuna into 1/2 inch cubes, and place into a bowl. Stir in the onion, green onions, ginger, jalapeno, lemon juice, and soy sauce; mix to combine. Cover and refrigerate for 2 to 3 hours. Taste before serving and add more lemon juice or soy sauce as needed.
Nutrition Facts : Calories 116.6 calories, Carbohydrate 6.1 g, Cholesterol 38.3 mg, Fat 0.9 g, Fiber 1.5 g, Protein 21 g, SaturatedFat 0.2 g, Sodium 57.7 mg, Sugar 2.1 g
CEVICHE WITH AHI TUNA
This is my own creation using both modern and traditional ceviche methods. The key of course is fresh fresh Ahi. There's nothing better. Like 'butter'. [email protected] of the reasons that a really terrific Ceviche is , well, really terrific is the type of fish and/or seafood used. It MUST be absolutely of the freshest quality. A friend of mine and his girlfriend were recently in Hawaii and were raving about the quality of the Ahi there. We had a conversation on our foodservice professionals board ( www.restaurantbeast.com )about cryovac Ahi which is harvested in Hawaii and immediately IQF and placed in cryovac so that no oxygen can destroy it's freshness. Rumor has it that Roy Yamaguchi uses this type of Ahi for his restaurant in Palm Dessert (most likely not for his famous in Hawaii). My version is a bit of a cross between two different styles. Shrimp that has been quickly blanched pink, halibut or other sushi-grade fish can also be used in place of the Ahi.
Provided by Top Banana
Categories Lunch/Snacks
Time 10m
Yield 4-5 serving(s)
Number Of Ingredients 12
Steps:
- some traditional recipes use ketchup which can be substituted for the tomato juice and sugar.
- Chop tuna into 1/4 inch cubes.
- Toss with 1/2 juices, and all ingredients with exception of mango and avocado cubes.
- Let sit to marinate as desired in refrigeration.
- Before serving, chop mango and avocado and separate.
- Toss separately in the rest of the juices.
- On a large serving plate, place a small ring mold in the center of the plate.
- Spoon an equal portion of mango into bottom of a small ring mold.
- Add an equal portion of avocado and top with equal portion of Ahi mixture.
- Press down and remove mold.
- Refrigerate in pantry right away.
- Note these should be made not only daily but as close to serving as possible.
- Repeat for additional portions.
- Serve surrounded with tortilla chips and corn nuts (corn nuts are optional but are a traditional touch).
- Decorate plate and mold with chopped cilantro.
- (Alternatively, you can mix all ingredients together or not and place in an oversized martini glass. Chips can be served on the side).
TUNA CEVICHE
Steps:
- In a blender, puree until smooth the garlic, ginger, soy sauce, and lime juice. Remove to a bowl and mix in the cilantro. Slice the tuna into thin, 1-inch long pieces.
- Place tuna on a serving platter and spoon soy sauce mixture over each slice. Dot each piece with each of the purees, aji amarillo, and rocoto pepper.
Tips:
- Select the freshest Ahi tuna: Look for tuna that is bright red in color and firm to the touch. The fish should not smell fishy.
- Use high-quality ingredients: Fresh lime juice, cilantro, and red onions are essential for a great ceviche. Don't skimp on these ingredients.
- Cut the tuna into small pieces: This will help the fish cook evenly and absorb the flavors of the marinade.
- Marinate the tuna for at least 30 minutes: This will allow the fish to soak up the flavors of the marinade.
- Serve the ceviche chilled: Ceviche is best served cold, so make sure to chill it for at least 30 minutes before serving.
- Garnish the ceviche with fresh herbs and vegetables: This will add a pop of color and flavor to the dish.
Conclusion:
Ahi tuna ceviche is a delicious and refreshing dish that is perfect for a summer party or a light lunch. It is easy to make and can be tailored to your own taste preferences. With its vibrant colors and flavors, ceviche is a surefire hit with everyone who tries it. So next time you are looking for a new and exciting way to enjoy seafood, give ahi tuna ceviche a try!
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