Tuna Ceviche A La Nosara

This recipe was inspired by a wonder ceviche I had while on the Pacific coast of Costa Rica. There it was made with a fresh, tender white fish. I found some sushi grade Ahi tuna which was delicious!

1/2 pound fresh, sashimi grade ahi tuna

1 jalepeno, seeded and chopped

1 teaspoon minced red onion

3 T. fresh lime juice

1 avocado, peeled and diced

2 T. finely chopped cilantro

3 T. extra virgin olive oil

1 t. Celtic sea salt or Real salt (or to taste)

Salt and pepper to taste.

1 English cucumber, diced

Cut tuna with a very sharp knife into a 1/2″ dice. Combine with the avocado in a medium glass or ceramic bowl. Add all the other ingredients except the cucumber and stir with a rubber spatula. Cover and refrigerate at least one hour. When ready to serve, stir in cucumber. Adjust seasonings as desired. Delicious served on lettuce leaves as a fresh appetizer or small meal.

Comments are closed.