Chef Note:
The funny thing about citrus is that they come in season in the winter. But, at the same time, summer doesn’t seem very summery without a splash of lemon or lime in your drinks, marinades, or salads. This three-citrus ceviche is the perfect bright, punchy, and super flavourful dish to indulge in while sitting around a pool with friends.
Recipe courtesy of Haan Palcu-Chang
Three Citrus Albacore Tuna Ceviche with Jalapeño and Cilantro
30 mins
two as a light meal or four as part of a larger meal
Ingredients
- To marinade the tuna:
- 450 g or 1 lb albacore tuna loin, cut into 1/2” cubes
- 2 garlic cloves, finely minced
- 1 tsp salt
- 3/4 cup lime juice
- scant 1/2 cup grapefruit juice
- scant 1/2 cup orange juice
- For the ceviche:
- 1 tsp salt
- 1 shallot, finely sliced
- 1 cup of cherry tomatoes, cut into quarters
- 1/2 cup of finely diced red bell peppers
- To finish:
- 1 jalapeno, sliced very thinly in rounds
- 1 small handful of cilantro leaves
- Tortilla chips
Instructions
- 1 Mix the tuna with the rest of the marinade ingredients. Make sure that the tuna is fully covered with the citrus juice. Put the tuna in the fridge for 15-20 minutes, or until the tuna has started to firm up and begins to turn an opaque white-ish colour.
- 2 Mix the tuna well with the other ceviche ingredients. Taste for seasoning.
- 3 Place the ceviche in a serving dish. Sprinkle the jalapeno (only add a little if your spice tolerance is low) and cilantro leaves over the fish. Serve with tortilla chips to scoop up the ceviche and eat immediately.
