This is an easy tuna ceviche recipe that can also work with salmon. Ceviche is a classic of South American cuisine that is “cooked” in lemon and lime juice – decidedly non-French, but terrific and refreshing nonetheless. I like to serve it with puff pastry but it is equally delicious with tortilla chips or toasted bread points. I have also made this same recipe with fresh, high-quality salmon.
Easy Tuna Ceviche
- 1 pound 500g Ahi tuna or salmon, cut into small cubes
- ½ medium red onion finely diced
- 2 medium tomatoes peeled and chopped (1 cup)
- 1 or 2 cloves garlic finely chopped
- 2 teaspoons coarse sea salt
- Ground pepper to taste
- Tabasco or cayenne to taste
- Pinch of ground oregano
- 1 cup 15 grams chopped basil
- ½ cup 125 mlof fresh squeezed lime juice
- ½ cup 125 mlof fresh squeezed lemon juice
- In a non-reactive casserole dish, preferably glass, or in a gallon-sized Ziploc bag, combine the tuna, onion, tomatoes, garlic, salt, pepper, Tabasco, oregano and basil. Cover with lemon and lime juice. Let sit covered in the refrigerator for an hour, and then stir to ensure all the fish comes into contact with the marinade. Let rest for about six hours. Fish should appear white and cooked.
- When ready to prepare, preheat the oven to 350° F / 180° C. Roll out the puff pastry on a pastry sheet, topping it with a cooling rack if available to keep it flat while cooking. Bake for about 30 minutes, or until golden. When the pastry is done, remove from oven to cool slightly. Alternately, use toast points or even tortilla chips.
- Add the chopped basil to the seviche mix, then drain. Layer the ceviche on top of the pastry. Sprinkle with olives on top. Serves eight as a plated appetizer, or four as an entrée with salad.