Ceviche is a popular seafood dish made by combining raw seafood in citrus juice. The acid in the juice changes the structure of the protein and “cooks” the meat, making it turn opaque.
By using “sushi grade” tuna (a premium cut that has been properly stored and adequately frozen to remove the threat of parasites), you can enjoy this dish more safely.
For this recipe, I like to sear my tuna on the grill first, giving it that hint of a smoky flavor. This isn’t a traditional way to do ceviche, but it really tastes delicious. Only sear it briefly though; you want it to be very rare when you take it off the grill so the lime juice can work its magic.
Grilled Ahi and Tomato Ceviche
Per Serving 300 calories
Fat 12 g
Carbs 20 g
Protein 32 g
Grilled Tuna revs up this version of a traditional dish
Cut tuna into steaks that are approximately 1-inch thick. Heat grill to high heat; coat Ahi with olive oil and season with salt and pepper as desired.
Sear tuna steaks on each side until they just start to turn opaque. Remove Ahi from grill and cut into 1-inch cubes; stir in with the fresh squeezed lime juice and allow it to sit for about 30 minutes. Stir in the soy sauce, sesame oil, and sugar. Cut the tomatoes into 1-inch cubes and stir them in with the tuna mixture. Add cilantro and green onion and avocado if desired.
Divide lettuce on four salad plates. Top each plate with one fourth of the tuna mixture and enjoy.
For more details on the science behind it, read this.