Simple Cooking - Tuna Ceviche

By Anthony Todd in Food on Sep 28, 2010 6:40PM

A few weeks ago, we were desperate to pretend it was fall, so we made one of the coziest comfort meals we could think of. How quickly we forget. Now that fall is upon us and summer is waning, we're trying to get one last bite of tasty summer citrus and white wine.

Ceviche is a dish that has become a staple of fancy restaurants. Bayless turned it into an art form, tuna tartare has become more common than steak tartare and you can find a mediocre version on every upscale bar menu in the city. Once you make it yourself, you'll never order a bad version again - and it's surprisingly inexpensive. It's vitally important to start with the best piece of fish you can find, which can be pricey, but you don't need much - half a pound will suffice as an appetizer for four or an entree (with side dishes to beef it up) for two. Experiment with the ingredients and throw in different spices and flavors. Just don't marinate the fish for too long, or it'll get tough.

Simple Tuna Ceviche

1/2 pound of high-quality tuna, diced large
1 clove of garlic, minced
1/4 cup of onion, minced
2 tablespoon cilantro, chopped
1 small tomato, seeds removed and chopped
2 tablespoon ginger, minced
Juice of 2 limes
1 Tablespoon olive oil
1 teaspoon salt

Optional: Good tortilla chips - we use El Milagro.

Combine all ingredients in a large glass bowl and toss to coat. Cover with plastic wrap and refrigerate for 2 hours, stirring every half hour. After 2 hours, transfer to a serving platter and surround with tortilla chips. Serve with salsa or guacamole on the side, if you like.

If you're looking for a healthier option, try serving it on cucumber slices, or for a Vietnamese twist, with leaves of bib lettuce for wrapping.