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Ahi Ceviche Recipe

Updated on June 19, 2013
Source

Cook Time

Prep time: 25 min
Ready in: 25 min
Yields: Serves 4-6 as an appetizer or 3 as a main dish

What is Ceviche?

Ceviche is a Peruvian method of “cooking” fish by marinating it in citrus. The citric acid creates the same chemical reaction as cooking but without heat. The tricky part of making ceviche is properly timing the marinating to not overcook or undercook your fish. Slice that fish a little smaller one time or a little bigger the next, and you change the time that it needs to marinate. Tricky, for sure.

To get around the timing issue, I use ahi tuna as it's edible raw. In fact, ahi is better served raw. Hence, this recipe is essentially an ahi tartar using a lime dressing to re-create the flavor of ceviche. Adding a dash of Asian fusion with the use of ginger, soy sauce, and sesame oil, you end up with truly San Franciscan cuisine (that is where I'm from after all).

Best of all, it's simple and relatively fast to make. Most of your prep time is spent cutting ahi and juicing and zesting limes.

Ingredients

  • 1 lb ahi tuna, sashimi grade
  • 1 bunch cilantro, chopped
  • 1 avocado, cut into 1/2
  • 2 limes
  • olive oil, 1/2 the amount that the limes make in juice
  • 1 1/2 fresh ginger, peeled and grated
  • 1 tsp toasted sesame oil
  • 2 tbsp soy sauce
  • flatbread or corn chips

Instructions

  1. Cut the ahi into 1/2" square pieces and place into a non-reactive bowl. (Yes, this is the most time consuming part of the whole recipe.)
  2. Add the cilantro and avocado and mix well.
  3. In a separate bowl (or better, a martini shaker) whisk together the juice of the limes, the zest of the limes, the olive oil, ginger, sesame oil, and soy sauce.
  4. When you are ready to serve, add the dressing to the ahi-cilantro-avocado mixture and serve immediately.

How to Not Screw It Up

Here are a few tips and tricks that I’ve discovered over the years of making this ceviche that will help you:

  1. Use a very sharp knife to cut the Ahi. If you have anything less than a sharp knife, you will mangle the ahi and damage its clean texture.
  2. If you have a Martini shaker in the house, it’s a great way to mix the ingredients for the dressing. Throw them all in the martini shaker and shake. It's a lot more fun than whisking.
  3. I recommend using a citrus squeezer to get the juice from the limes. You want as much of the citrus as you can get and squeezing by hand leaves a lot of juice in the lime.
  4. Use toasted sesame oil instead of regular, plain sesame oil. Toasted sesame oil has a more intense sesame flavor. Regular sesame oil will get overpowered by the lime and ginger and you will have wasted a teaspoon of oily calories without adding flavor.

To Make a Vegetarian Version

Substituting tofu for the ahi, you can make a vegan version of this same ceviche. The prep time is a little longer as the tofu will need to be pressed of excess water and requires an hour to marinate in the ceviche dressing to absorb the flavors. The complete instructions are found here:

Tried this Recipe? Rate it.

3.8 stars from 10 ratings of Ahi Ceviche

Comments

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    • Laurinzo Scott profile image

      Live To Write 5 years ago from Phoenix, Az.

      LOOKS INCREDIBLE. I just may try this one wow!

    • MickiS profile image
      Author

      MickiS 5 years ago from San Francisco

      Please do! And rate it when you do! Thanks for the comment.

    • Paul Edmondson profile image

      Paul Edmondson 5 years ago from Burlingame, CA

      The colors in this dish look incredible.

    • MickiS profile image
      Author

      MickiS 5 years ago from San Francisco

      Almost as good as it tasted for dinner last night. Paul! LOL!

    • TahoeDoc profile image

      TahoeDoc 5 years ago from Lake Tahoe, California

      Love, love ahi and ceviche. And with cilantro and avocado...can just imagine how great this tastes.

      And, it's like you had me in mind with the "how to not screw it up" header. That should be part of every recipe :)

      Anyway, I may try this later in the summer because it looks so, so yummy!

    • Paul Edmondson profile image

      Paul Edmondson 5 years ago from Burlingame, CA

      @TahoeDoc - Where do you get good fresh fish in Tahoe for recipes like this?

    • TahoeDoc profile image

      TahoeDoc 5 years ago from Lake Tahoe, California

      Hey Paul- If you are familiar with South Tahoe (and I think you said you've been here), there is a place called Overland Meat Company (overlandmeatco.com). They specialize in organic, free-range, no antibiotic or hormone meat and seafood. Every week, they have fresh sashimi-grade ahi (and other fish) shipped overnight from Hawaii for sale on Friday.

      They are located in the part of town closer to the Y intersection, rather than out by the resorts/casinos.

      They are truly an asset to our little community and owned by nice people, as well.

    • MickiS profile image
      Author

      MickiS 5 years ago from San Francisco

      Thanks for the tip, TahoeDoc. I'll keep this in mind for the next time I'm up there.

    • Claudia Tello profile image

      Claudia Tello 5 years ago from Mexico

      Waw! Micki, this sounds totally mouth watering, I love all the ingredients in your ahi-asian-ceviche version and I am looking forward to trying it :D yummy. I am a ceviche fan as well, I´ve eaten the Peruvian one but we also have a Mexican version that I make quite regularly at home. I actually wrote a hub with my family´s authentic Mexican sawfish ceviche recipe if you want to check it out. These are amazing dishes for the upcomming summer days.

    • MickiS profile image
      Author

      MickiS 5 years ago from San Francisco

      Ooh. I will definitely check out your sawfish ceviche. I'm always on the hunt for new seafood recipes, and I love ceviche. Authentic? I'm there!

    • vespawoolf profile image

      vespawoolf 4 years ago from Peru, South America

      I love the idea of your San Francisco-style ceviche! Many parts of Peru use ginger in their ceviche, but not the sesame oil, soy sauce and avocado. I will definitely put this on my list of recipes to try. Thanks so much for everything.

    • MickiS profile image
      Author

      MickiS 4 years ago from San Francisco

      Thanks for the comment, vespawoolf. You should know your authentic ceviche coming from Peru. I do hope you enjoy my SF version.

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