This recipe was inspired by a wonder ceviche I had while on the Pacific coast of Costa Rica. There it was made with a fresh, tender white fish. I found some sushi grade Ahi tuna which was delicious!
1/2 pound fresh, sashimi grade ahi tuna
1 jalepeno, seeded and chopped
1 teaspoon minced red onion
3 T. fresh lime juice
1 avocado, peeled and diced
2 T. finely chopped cilantro
3 T. extra virgin olive oil
1 t. Celtic sea salt or Real salt (or to taste)
Salt and pepper to taste.
1 English cucumber, diced
Cut tuna with a very sharp knife into a 1/2″ dice. Combine with the avocado in a medium glass or ceramic bowl. Add all the other ingredients except the cucumber and stir with a rubber spatula. Cover and refrigerate at least one hour. When ready to serve, stir in cucumber. Adjust seasonings as desired. Delicious served on lettuce leaves as a fresh appetizer or small meal.
