Tuna Ceviche

Tuna ceviche

A few weeks ago, my family and I had the pleasure of spending time in Grand Cayman, a beautiful tropical island. We did many wonderful things we rarely do, swim with stingrays, snorkel, jet ski, and even eat some raw fish. All of the local ingredients on the island were so fresh that I was definitely not going to pass on trying some tuna ceviche. Fresh ceviche is an island specialty made with local tuna or conch, local herbs and vegetables.

Ceviche is made with raw, fresh, sushi-grade fish, an acid, usually lemon or lime juice which “cooks” or cures the fish. Feel free to try different ingredients, as there are an unlimited number of ways to make ceviche. Experiment with the level of heat, the choice of acid and the vegetables accompaniments. Just make sure to use the freshest fish possible and keep it stored in the refrigerator.

  • 1 pound raw, fresh yellowfin tuna, cut into 1/2 inch cubes
  • 1-2 garlic clove, finely minced
  • 1-2 jalapeño or serrano chilies, seeded, ribs removed and minced (the dish in the photo was made with fiery scotch bonnet peppers)
  • 1/2 cup finely diced red bell pepper
  • 1/3 cup freshly squeezed lime juice
  • 1/4 cup olive oil
  • 1/4 chopped cilantro
  • Salt and freshly ground black pepper, to taste

Store the cut-up tuna in the refrigerator until ready to use. In  a medium bowl, combine the garlic, peppers, and lime juice. Drizzle the olive oil into the bowl while whisking. Add salt and pepper to taste. Toss with the diced tuna and stir gently to combine. Don’t let the tuna sit in the acid for more than 20 minutes. Add the cilantro just before serving.

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