Ceviche with Ahi Tuna

Ceviche with Ahi Tuna Recipe from Guatemala | Fresh Mango, Avocado, and More

Region / culture: Guatemala | Preparation time: 30 minutes | Cooking time: 0 minutes | Servings: 4

Introduction

Ceviche with Ahi Tuna is a refreshing and flavorful dish that originates from Latin America. This dish is perfect for a light and healthy meal, especially during the hot summer months.

History

Ceviche is believed to have originated in Peru, where it has been a popular dish for centuries. The dish typically consists of raw fish marinated in citrus juices, which "cooks" the fish without heat. Over time, variations of ceviche have been created using different types of fish and additional ingredients like fruits and vegetables.

Ingredients

20 oz (567 g) fresh ahi tuna, cubed
1 fresh mango, peeled and cubed
1 fresh avocado, peeled and cubed
2 tbsp red onions, minced
1 tomato, roasted, peeled and seeded
1 serrano pepper, roasted, seeded and minced
0.5 cup fresh lime juice
0.5 cup fresh orange juice
0.13 cup tomato juice
YOUR FACE DARLING tabasco sauce
1 pinch sugar
salt

How to prepare

Chop the tuna into cubes measuring 0.25 inches.
Toss the tuna with 0.5 units of juice, along with all the other ingredients except for the mango and avocado cubes.
Allow the mixture to marinate in the refrigerator as desired.
Before serving, chop the mango and avocado and set them aside.
Toss the mango and avocado separately with the remaining juice.
Place a small ring mold in the center of a large serving plate.
Spoon an equal portion of mango into the bottom of the ring mold.
Add an equal portion of avocado on top of the mango, and then add an equal portion of the ahi mixture.
Press down gently and remove the mold.
Immediately refrigerate the dish.
Note: It is recommended to make these portions daily and as close to serving time as possible.
Repeat the process for additional portions.
Serve the dish surrounded by tortilla chips and corn nuts (corn nuts are optional but add a traditional touch).
Decorate the plate and mold with chopped cilantro (alternatively, you can mix all the ingredients together and place them in an oversized martini glass, with the chips served on the side).

Variations

Substitute the ahi tuna with another type of fish, such as shrimp or scallops.
Add diced cucumber or bell peppers for extra crunch and flavor.
Experiment with different citrus juices, like grapefruit or lemon, for a unique twist.

Cooking Tips & Tricks

Use fresh, high-quality tuna for the best flavor and texture.

- Make sure to marinate the tuna for the right amount of time to ensure it is properly "cooked" by the citrus juices.

- Adjust the amount of serrano pepper and tabasco sauce to suit your desired level of spiciness.

- Serve the ceviche immediately after assembling to prevent the avocado from browning.

Serving Suggestions

Serve the ceviche with tortilla chips, corn nuts, or on a bed of lettuce for a light and refreshing meal.

Cooking Techniques

Make sure to use a sharp knife to cube the tuna evenly.

- Roasting the tomato and serrano pepper adds depth of flavor to the dish.

- Use a ring mold for a visually appealing presentation.

Ingredient Substitutions

Use pineapple or papaya instead of mango for a different flavor profile.

- Red onions can be substituted with shallots or green onions.

- If you don't have fresh lime or orange juice, bottled juice can be used as a substitute.

Make Ahead Tips

You can marinate the tuna mixture in advance, but wait to add the avocado and mango until just before serving to prevent them from becoming mushy.

Presentation Ideas

Serve the ceviche in individual martini glasses for an elegant presentation. - Garnish with fresh cilantro, sliced radishes, or a drizzle of olive oil for added flavor and visual appeal.

Pairing Recommendations

Pair this ceviche with a crisp white wine, like a Sauvignon Blanc or Albariño.

- A light and refreshing beer, such as a pilsner or wheat beer, also complements the flavors of the dish.

Storage and Reheating Instructions

Store any leftover ceviche in an airtight container in the refrigerator for up to 1 day.

- Do not freeze ceviche, as the texture of the fish will change when thawed.

- Serve chilled and do not reheat ceviche, as the fish will become overcooked.

Nutrition Information

Calories per serving

Calories: 320 per serving

Carbohydrates

Carbohydrates: 18g per serving

Fats

Total Fat: 15g per serving

Saturated Fat: 2g per serving

Proteins

Protein: 30g per serving

Vitamins and minerals

Vitamin C: 45% of daily value per serving

Vitamin A: 20% of daily value per serving

Iron: 15% of daily value per serving

Alergens

Contains fish (tuna)

Summary

This ceviche dish is a good source of protein and healthy fats, while also providing essential vitamins and minerals.

Summary

Ceviche with Ahi Tuna is a delicious and healthy dish that is perfect for a light and refreshing meal. With the right ingredients and techniques, you can create a flavorful and visually appealing dish that will impress your guests. Enjoy this ceviche with a side of tortilla chips and a cold beverage for a satisfying meal.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was a warm summer day, and I was visiting a bustling farmers market in a small coastal town. As I wandered through the stalls filled with fresh produce and seafood, a friendly vendor caught my eye.

He was standing behind a colorful display of vibrant vegetables and a variety of fish, including some beautiful ahi tuna. Intrigued, I struck up a conversation with him, and he told me all about his special recipe for ceviche with ahi tuna.

I had heard of ceviche before, but I had never tried making it myself. The vendor explained that ceviche is a traditional Latin American dish made with raw fish that is cured in citrus juices, such as lime or lemon. The acid in the citrus juice actually "cooks" the fish, giving it a tender texture and a bright, fresh flavor.

I was fascinated by the idea of preparing raw fish in this way, and the vendor was kind enough to share his recipe with me. He told me that the key to a delicious ceviche is using the freshest ingredients possible and letting the fish marinate in the citrus juices for just the right amount of time.

Excited to try my hand at making ceviche with ahi tuna, I purchased some of the freshest ingredients from the vendor's stall and headed home to my kitchen. As I gathered the necessary supplies, I couldn't help but feel a sense of anticipation and excitement.

I carefully prepared the ahi tuna, cutting it into bite-sized pieces and placing it in a bowl. I then squeezed fresh lime juice over the fish, making sure to cover each piece completely. The vendor had told me that the fish should marinate in the lime juice for at least an hour, so I set the bowl aside and let the flavors meld together.

While the fish was marinating, I diced up some ripe tomatoes, finely chopped a red onion, and minced a handful of fresh cilantro. I added these colorful ingredients to the bowl with the ahi tuna, along with a dash of salt and some crushed red pepper flakes for a spicy kick.

After an hour had passed, I eagerly checked on the ceviche. The ahi tuna had turned a beautiful shade of pink and had absorbed the tangy lime juice. I carefully tasted a piece of the fish and was delighted by the burst of fresh flavors in my mouth.

I couldn't wait to dig in and enjoy my homemade ceviche with ahi tuna. I grabbed a handful of crispy tortilla chips and scooped up a generous portion of the fish mixture, savoring each bite. The combination of the tender ahi tuna, zesty lime juice, and crunchy vegetables was simply delightful.

As I savored my homemade ceviche, I couldn't help but marvel at the power of food to bring people together and create lasting memories. The recipe for ceviche with ahi tuna had opened up a whole new world of flavors and culinary possibilities for me, and I was grateful to the friendly vendor at the farmers market for sharing his special recipe with me.

From that day on, making ceviche with ahi tuna became a cherished tradition in my kitchen. I experimented with different variations of the dish, adding in ingredients like avocado, mango, and even coconut milk to create unique flavor combinations.

But no matter how I prepared it, the simple pleasure of enjoying a light and refreshing bowl of homemade ceviche always brought a smile to my face. And every time I made it, I would think back to that warm summer day at the farmers market and the kind vendor who had introduced me to this delicious recipe.

As I grew older and passed down my love of cooking to my own grandchildren, I made sure to teach them how to make ceviche with ahi tuna. I shared with them the story of how I first discovered the recipe and the joy it had brought me over the years.

And now, as I sit in my cozy kitchen, surrounded by the laughter of my family and the aroma of simmering spices, I can't help but feel grateful for the simple pleasures that food can bring. The memory of finding this recipe for ceviche with ahi tuna will always hold a special place in my heart, reminding me of the power of good food and the joy of sharing it with the ones we love.