I don’t often see sushi-grade fish from my local supermarket (we usually have to visit an Asian grocery store to get it) but when I do, I make sure to pick some up for ceviche, my husband’s favorite! This recipe is entirely different from my Classic Salmon Ceviche (recipe here on my site too). One bite of this appetizer is all it takes to get the crunch from the radish, creaminess from the avocado, spiciness from the jalapeño and herbaceous taste from the basil!
Ingredients:
- 1 lb yellow tail tuna (or click here to Classic Salmon Ceviche recipe if using salmon)
- 3 tbsp apple cider vinegar
- 2 tbsp rice vinegar
- 1 tbsp lime juice
- 1 tbsp mirin
- 3 tbsp sugar
- 2 tsp salt
- 1/2 tsp pepper
- Avocados, sliced thinly
- Radish, sliced thinly
- Red onion, sliced thinly
- 2 pcs jalapeño, sliced thinly
- Basil, chopped
- Pepper flakes
- Extra virgin olive oil
- Tortilla chips
Directions:
- Wash and dry the tuna.
- Slice the fish against the grain and as thin as possible.
- Season with salt and pepper.
- In a bowl, add the vinegars, mirin, and sugar. Mix until sugar is dissolved.
- Add the marinade to the fish.
- Add some of the sliced jalapeño.
- Marinate the fish for 2 hours or overnight.
- To serve: place the marinated fish on top of each tortilla chip.
- Add the toppings. Drizzle with olive oil.
- Serve with ice cold beer or sake!
Note:
This fish is raw, so play it safe and only use sushi-grade fish! Your fish monger can tell which ones are safe for this recipe.
