Cucumber Avocado Ahi Ceviche Recipes

THE BEST CEVICHE RECIPE!

Steps:

• Slice the red onion thinly with the grain, and toss in a bowl with 1 teaspoon salt and the lime juice, coating well.
• Add the fish, garlic and fresh chilies, and gently mix.
• Add the tomatoes, cucumber, cilantro and olive oil, and give a stir and marinate in the refrigerator for at least 30 minutes before serving (45-60 minutes is ideal). The longer you marinate the firmer and more "cooked" the fish will become.
• Before serving, taste and adjust the salt and heat. Add more salt or chilies if you like. If adding avocado, gently fold it in right before serving- you may need to add a pinch more salt.
• To make the optional Avocado Sauce, blend all ingredients in a blender until smooth, adding a bit more water or oil, if needed to get the blades going.

ABSOLUTELY AMAZING AHI

Steps:

• In a medium bowl, combine the tuna, cucumber, avocado, green onion, red pepper flakes and sesame seeds. Pour in the lemon juice, sesame oil and soy sauce, and stir carefully to blend so as not to mash the avocado. Place this bowl into a larger bowl that has been filled with ice. Chill in the refrigerator for 15 minutes, but no longer - the terrific freshness of the fish will be lost.
• Once chilled, remove the bowl from the ice, and invert onto a serving plate. Serve with toasted bread or your favorite crackers.

CUCUMBER AVOCADO AHI CEVICHE

Steps:

• Combine lime juice, soy sauce, olive oil, sesame oil in a bowl and stir to combine. Add the cilantro, green onion, cucumber and ahi tuna. Cover and refrigerate for at least 30 minutes. Carefully fold in the avocado before serving and add extra green onions if desired. Sprinkle with sesame seeds before serving.
• Cut the tortillas into 6 triangles each.
• Add the oil to a heavy bottom pan over high heat. Once the oil is shimmering, add a few of the tortilla triangles at a time and fry for about 1 minute on each side until they are crisp.
• Remove from the oil and transfer to a paper towel. Sprinkle with a few drops of the lime juice as they cool and sprinkle with sea salt and garlic powder. Serve immediately.

CEVICHE WITH AHI TUNA

Steps:

• some traditional recipes use ketchup which can be substituted for the tomato juice and sugar.
• Chop tuna into 1/4 inch cubes.
• Toss with 1/2 juices, and all ingredients with exception of mango and avocado cubes.
• Let sit to marinate as desired in refrigeration.
• Before serving, chop mango and avocado and separate.
• Toss separately in the rest of the juices.
• On a large serving plate, place a small ring mold in the center of the plate.
• Spoon an equal portion of mango into bottom of a small ring mold.
• Add an equal portion of avocado and top with equal portion of Ahi mixture.
• Press down and remove mold.
• Refrigerate in pantry right away.
• Note these should be made not only daily but as close to serving as possible.
• Repeat for additional portions.
• Serve surrounded with tortilla chips and corn nuts (corn nuts are optional but are a traditional touch).
• Decorate plate and mold with chopped cilantro.
• (Alternatively, you can mix all ingredients together or not and place in an oversized martini glass. Chips can be served on the side).