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Tuna and Avocado Ceviche
Ingredients
- 12 ounces very fresh sushi-grade tuna
- 2 Hass avocados cut into cubes
- ¼ cup onion finely diced
- ¼ cup diced tomato
- ⅓ cup fresh lime juice
- 3 tablespoons fresh orange juice
- 1 tablespoon good quality extra-virgin olive oil
- ¼ cup chopped fresh cilantro leaves
- salt and pepper to taste
- 1 lime for garnish
Instructions
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Cut the tuna into ¼-inch dice.
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Place in a glass dish with the lime juice, orange juice, onions and tomato, tossing to coat.
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Cover and refrigerate for 30 minutes, stirring occasionally.
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Add the cilantro, olive oil, avocado, salt and pepper. Fold gently to mix .
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Serve in glass cups and garnish with thin lime slices.