Tuna Ceviche with Avocado and Sesame Crostini
There is something about California that inspired you to be healthy. This recipe is inspired by the Post Ranch Inn in Big Sur. It’s an easy tuna ceviche recipe that is packed with flavor and is gorgeous on the plate. Like the Post Ranch Inn, it’s all about the quality of ingredients. Once you become familiar with the technique to make ceviche, you can be daring and create your own riff on ceviche. Change the fish and type of citrus, and add new flavors like sesame oil and ponzu or blood orange oil and mango. No matter what you do, or if you keep it all the same, this tuna ceviche recipe will be a favorite.
Yield: 4 servings
Ingredients
4 shallots, sliced thin
1/2 cup white wine or champagne vinegar
1/2 cup sugar
1 French baguette, cut into ½-inch slices
2 ripe avocados
3/4cup lemon juice
1/4 cup cilantro, minced
1 lb. sushi grade tuna, cut into ½-inch pieces
1/4 cup lime juice
1 jalapeño, seeded and chopped fine
1 medium red pepper, chopped fine
1/4 cup extra virgin olive oil
2 tablespoons sesame seeds
kosher salt, to taste
Directions
Place shallots in a small bowl. In a small sauté pan, add vinegar, sugar, and a 1/2 cup of water and bring to a boil. Add pickling liquid to shallots and set aside for at least 1 hour and up to 2 days refrigerated.
Preheat oven to 375˚F. Brush both sides of baguette slices with oil and season with salt. Place on a baking sheet lined with parchment papers and bake for 8 to 10 minutes, until light brown and crispy.
In a medium bowl, add avocados, 1/4 cup lemon juice and healthy pinch of salt. Using the back of a spoon, mash avocados together until it’s creamy with large chunks. Add cilantro and stir. Adjust seasoning, cover with saran, and chill.
In a large bowl, add tuna, remaining lemon juice, lime juice, jalapeño, red pepper, and 1 tablespoon of olive oil. Mix gently but well. Cover with Saran and refrigerate for at least 1 hour, stirring occasionally.
Scoop 2 to 3 tablespoons of avocado mixture on toasted baguette. Dust with sesame seeds and serve with ceviche.
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