In ceviche, the fish is “cooked” by the citrus juice. You can experiment with using different types of seafood, just make sure it is of the freshest, best quality. If using tuna, marinate for no more than 15 minutes or the fish will turn gray.
1/2 cup lime juice
1/3 cup fresh orange juice
1/2 fresh jalapeño, seeded and minced, optional
1/2 cup minced red onion
Sea salt and freshly ground black pepper
1 ripe avocado, diced
1/2 cup chopped fresh cilantro leaves
1 orange, peeled and diced
Cut the sea scallops against the grain into 1/4-inch-thick pieces (approximately 3 pieces per scallop), or cut fish into about 1” pieces.
Combine the lime and orange juice, the jalapeño, and the red onion in a medium, nonreactive bowl (glass or ceramic). Add the scallops and press down to submerge them in the juice. Refrigerate for a minimum of 6 to 8 hours, or until the scallops are opaque all the way through.
Add the salt and pepper to taste. Gently fold in the diced avocado, chopped cilantro, and diced orange.
Scoop out servings with a slotted spoon to drain excess liquid. Serve with crisp tortilla chips. Makes 4 to 6 servings
A delicious Hawaiian classic!1 pound fresh tuna, cut into 1/2 inch chunks
2 teaspoons freshly grated fresh ginger
1/4 cup soy sauce
1-2 teaspoons sriracha
2 green onions, sliced
2 teaspoons toasted sesame seeds
Combine the green onions, finger, soy sauce, sesame oil and sriracha. Toss in the tuna and coat.
Marinate for 15-30 minutes.
Garnish with green onions and toasted sesame seeds and serve.