First off, I want you to know this Tuna Lime Ceviche saved me from boredom!
It’s true! Tuna is the only piece of seafood my partner and I can agree on – well, the man is pretty serious about his fish & chips, but who isn’t?
If you’ve read the About page on this site you know I hail from a place that is not only fond of lobster it’s also shaped like one. So, seafood? It’s kind of a big deal for me. It was my love oysters that led me to put an end to may lame attempt at vegetarianism and my mother stocks up on halibut steaks in advance of my visits home. But now, tuna is pretty much the only seafood option on my menu. This restriction has led me to think way outside the tuna sandwich box.
It’s not like I lead a deprived existence. My partner often encourages me to fry up my own piece of salmon or some choice scallops, but I have this weird mental block about eating something different than him when we have a meal at home. And it’s not like we don’t have a ton of other options – he eats pretty much everything else. I would even call him an adventurous eater.
But when I feel that nagging craving for something from the briny deep and I still want to eat with my boo, its tuna or bust.
Today’s Tuna Lime Ceviche is one of many of the tasty surprises that have come out of this narrowing of my seafood focus. It is now one of my favourite dishes and all I want to eat for the rest of the summer. It’s dynamite paired with a cold beer and a slice of lime and it takes about five minutes to prepare. In other words, it’s the perfect “I think I’m melting” meal.
- 1 small tuna steak, cubed or thinly sliced
- 1 lime, peeled & diced
- 1 shallot, thinly sliced
- 1 serrano pepper, thinly sliced
- 1/2 cup fresh cilantro, roughly chopped
- 2 tablespoons olive oil
- Juice of one lime
- 1/2 teaspoon ground cumin
- 1/4 teaspoon kosher salt
- If using cubed tuna, place tuna, peppers, shallots, diced lime and cilantro in a small mixing bowl.
- If using slices of tuna, layer tuna followed by shallots, diced lime, peppers and cilantro on a small serving plate.
- Refrigerate fish and toppings until ready to use.
- In a small bowl whisk lime juice, olive oil, salt and cumin together until combine.
- If using sliced tuna, simply pour the finished dressing over the plated tuna mixture.
- If using cubed, pour the dressing over tuna mixture and toss as you would a salad.
- Serve immediately with a big bowl of tortilla chips and a bucket (yes, I said a bucket!) of cold beers.