If you need a refreshing appetizer that doesn’t require any actual cooking, THIS Cucumber Avocado Ahi Ceviche is for you!
I’ve been obsessed with Ahi Ceviche for as long as I can remember. I’ll eat it anywhere when I see it on a menu. In fact, I’ll eat Ahi in just about any way shape or form. We had a Cucumber Avocado Ahi Ceviche when we were in Peru few years ago and I’ve been dreaming about it ever since. We ate it for lunch on the daily and HOSED it. Aka, it was gone in T-5 minutes without a speck left on the plate. If you want to see some truly gorgeous ceviches – here’s my post on Lima, Peru!
If you’ve never had ceviche before and you’re like what is ceviche, here it is! It’s really great quality fish cured with lime juice and other seasonings. The lime juice cures it so it’s not “cooked.” You can make this with very basic ingredients or jazz it up like I have below.
Ceviche is super easy to make – you just need a few things:
- sushi-grade fish – very important when it comes to making ceviche. You want the best quality available as you’re not actually cooking it, just letting it marinate in citrus which “cooks” it but not over heat. I love Ahi and Salmon! Those are my 2 go-to’s when it comes to ceviche but honestly, anything your fish monger recommends for a ceviche recipe will be great! Red Snapper, Shrimp and Mahi Mahi are all great options as well!
- marinade – this is what’s going to give the fish extra flavor! I love a little soy sauce and sesame oil so I can recreate that same vibe we had in Hawaii
- chips – almost as important as the fish itself! You need some crispy, fried, light chips as the vehicle to get the ceviche into your mouth as fast as humanly possible!
- timing – I prefer my ceviche to be opaque, not totally cooked through with the lime juice. This is usually equates to about 30-45 minutes of marinating. There is no “right way”, if after 30 minutes you taste it and it’s too raw of you, let it marinate for an additional 15+ minutes and then taste again.
Cucumber Avocado Ahi Ceviche
For the Ceviche
- 1/3 cup fresh lime juice
- 3 tablespoons soy sauce
- 1 tablespoon olive oil
- 1 tablespoon sesame oil
- 2 tablespoons chopped cilantro
- 2 green onions, thinly sliced
- 1 ripe avocado, diced
- 1/2 English cucumber, diced
- 1 pound sushi-grade tuna, finely diced
- 2 tablespoons toasted sesame seeds
- 2 tablespoons toasted black sesame seeds
For the Chips
- 5 small corn tortillas
- 1/2 cup vegetable oil
- 1 lime, juiced
- 1 teaspoon kosher salt
- Combine lime juice, soy sauce, olive oil, sesame oil in a bowl and stir to combine. Add the cilantro, green onion, cucumber and ahi tuna. Cover and refrigerate for at least 30 minutes. Carefully fold in the avocado before serving and add extra green onions if desired. Sprinkle with sesame seeds before serving.
- Cut the tortillas into 6 triangles each.
- Add the oil to a heavy bottom pan over high heat. Once the oil is shimmering, add a few of the tortilla triangles at a time and fry for about 1 minute on each side until they are crisp.
- Remove from the oil and transfer to a paper towel. Sprinkle with a few drops of the lime juice as they cool and sprinkle with sea salt and garlic powder. Serve immediately.