I'm Going Bananas

Oriental Ceviche

A glass bowl of diced tuna and avocado ceviche garnished with cilantro, chopsticks resting on top, lime wedges beside it
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Prep
10 min
Yield
Serves 5
Difficulty
easy

Coming from a family of avid fishermen, we love to eat seafood, and there’s nothing better than a ceviche made from the catch of the day. This week we bring you an oriental-style ceviche made with fresh tuna and avocado.

A halved avocado on a wooden cutting board next to a chef's knife
Ingredients for oriental ceviche labeled -- avocado, cilantro, soy sauce, lime, grapeseed oil, ginger, and shallots

Ingredients

  • 1 1/2 - 2 lbs tuna
  • 2 shallots
  • 2 tbsp chopped cilantro
  • 1 tsp chopped ginger
  • 1/2 an avocado (preferably Hass)
  • 2 limes
  • 1 tbsp soy sauce
  • 2 tbsp grapeseed oil
  • 1 Scotch bonnet pepper (optional)

Instructions

  1. Start by finely chopping the shallots, ginger, and cilantro.
  2. Rinse the tuna under cold water and dice into approximately 1/2-inch cubes.
  3. Chop the avocado carefully into similar-size cubes. Remember that the avocado will turn brown if you leave it out too long, so be sure you'll be eating soon.
  4. In a bowl, gently toss the fish, avocado, shallots, ginger, and cilantro. For an extra kick, add some finely chopped Scotch bonnet peppers.
  5. Squeeze the lime juice into the bowl and pour in the grapeseed oil and soy sauce.

Notes

  • The key to this recipe is finding the freshest fish, so head down to your local fish market if possible. Serve with tortilla chips or crackers.