It may seem strange that I feel most safe buying sushi-grade tuna at a farmer’s market, where it’s been sitting in a cooler for however many hours, but I love being able to talk to the person who actually caught the fish. Serve this ceviche with great tortilla chips.
Recipe for Albacore Ceviche
Recipe 132 of 365
Inspired by a Mexican ceviche I had at Toplobampo in Chicago, this is an easy, healthy way to use high-quality raw fish. Feel free to add chopped jalapeno, cilantro, or avocado, or substitute olive oil for the avocado oil.
TIME: 10 minutes
MAKES: 4 small appetizer servings
1/4 pound sushi-grade albacore tuna, cut into 1/2” cubes
1 tomato, finely chopped
2 scallions (green and white parts), finely chopped
2 tablespoons freshly-squeezed lime juice
1 tablespoon avocado oil
Salt and freshly ground pepper
Mix the tuna, tomato, scallions, lime juice, and oil in a bowl. Season with salt and pepper to taste, and serve immediately.
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