Ceviche always reminds me of lunchtime on the beach in Mexico. A refreshing Marg, bowls of chips and guac, and insanely fresh fish punched up with plenty of lime. Heaven. This was my first attempt to make it at home and it was surprisingly easy and required few ingredients. The key is to get the freshest fish you can get, which is now easy at your local market. The Ahi gets "cooked" on the outside from the lime juice and stays super tender. It works great as an entree for lunch or as an appetizer like I did. Serve with chips and pretend you are having a getaway.
Ahi Tuna Ceviche
1lb Ahi Tuna, Sushi Grade sliced in 1/4 inch thick
1 cup fresh lime juice, about 5-6 limes
1 small red onion, small dice
1 jalapeno, small diced, seeds removed (leave in if you want super spicy)
1 bunch of cilantro, chopped
2 avocados, diced
Green Tabasco, red is fine too
Place the tuna in the freezer for 15 minutes to get really cold, it makes it easier to cut. With a really sharp knife, dice the tuna into cubes and place in a glass or ceramic bowl. Add the lime juice, onion, and jalapeno and stir to combine. Chill in the refrigerator for 1 hour, stirring gently every 15 minutes.
After the hour, add the avocados, cilantro, dashes of Tabasco, and season with salt and pepper to taste. Serve chilled.