Tuna-Avocado Ceviche with Salsa Macha
This recipe presents a vibrant Tuna-Avocado Ceviche, featuring fresh ahi or albacore tuna "cooked" in Key lime juice, then mixed with crisp cucumber, red onion, creamy avocado, and aromatic cilantro. The dish is elevated by the smoky, spicy depth of Salsa Macha. It's a quick, refreshing, and flavorful appetizer or light meal, perfect for serving with tostadas.
Equipment
- 1 Cutting Board
- 1 Chef's knife
- 1 Large Mixing Bowl
- 1 Citrus Juicer (for Key limes)
- 1 Measuring Spoons
Ingredients
Main
- 1 1/2 pounds fresh ahi or albacore tuna cut into 1/2-inch cubes
- 1/2 cup Salsa Macha plus more to taste
- 1 teaspoon fine sea salt plus more to taste
- 1 cup diced English cucumber
- 1 cup diced red onion
- 1 medium-size firm avocado cut into 1/2-inch cubes
- 2 tablespoons fresh Key lime juice from about 4 Key limes, plus more to taste
- 1/2 cup fresh cilantro leaves
- Tostadas for serving
Instructions
- Dice the fresh ahi or albacore tuna into uniform 1/2-inch cubes and place them in a large mixing bowl.
- Add 1/2 cup of Salsa Macha and 1 teaspoon of fine sea salt to the tuna, gently tossing to combine. Set aside for a few minutes to begin marinating.
- While the tuna marinates, dice the English cucumber and red onion into 1/2-inch cubes. Add them to the tuna mixture.
- Halve the Key limes and squeeze out 2 tablespoons of fresh juice. Add the lime juice to the tuna and vegetable mixture.
- Gently toss all ingredients together, ensuring the tuna is evenly coated with the lime juice, which will begin to "cook" the fish.
- Cut the firm avocado into 1/2-inch cubes.
- Roughly chop the fresh cilantro leaves.
- Just before serving, gently fold the diced avocado and chopped cilantro into the ceviche.
- Taste the ceviche and adjust seasoning with additional sea salt, Key lime juice, or Salsa Macha to your preference.
- Serve immediately, chilled, alongside crispy tostadas.
Notes
For this ceviche, prioritize sushi-grade tuna for safety and optimal texture. Precision in dicing the tuna, cucumber, onion, and avocado ensures a cohesive presentation and even distribution of flavors. Always use freshly squeezed Key lime juice; its bright acidity is vital for 'cooking' the tuna and balancing the rich Salsa Macha. Introduce the avocado just before serving to maintain its vibrant green color and creamy texture, preventing oxidation. The curing time for tuna ceviche should be brief—just enough for the lime juice to lightly firm the fish, typically 5-10 minutes, to avoid a tough consistency. Serve immediately with crisp tostadas for textural contrast. The Salsa Macha provides a deep, smoky heat; adjust the amount to taste.