Yellowfin Tuna Ceviche Recipe

Inspired by El Aguila

Time30m

Serves4

Made fresh to order with cubed yellowfin tuna, hass avocados, fresh pico de gallo, limes, salt and jalapeños.

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Ingredients

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1
Prepare the Tuna
Cut the yellowfin tuna into small 1/2-inch cubes and place them in a mixing bowl.
2
Dice the Avocados
Peel and pit the Hass avocados, then cut them into small cubes similar in size to the tuna. Add to the bowl with the tuna.

3
Add Pico de Gallo
Incorporate 1 cup of fresh pico de gallo into the bowl with the tuna and avocado.
4
Squeeze Lime Juice
Juice the limes and pour the juice over the mixture in the bowl. Stir gently to combine.
5
Season with Salt
Sprinkle 1 tsp of salt over the mixture and stir gently to ensure even distribution.
6
Add Jalapeño
Finely dice the jalapeño (remove seeds for less heat) and add it to the bowl. Mix gently.

7
Chill and Serve
Let the ceviche sit for about 10 minutes to allow the flavors to meld. Serve chilled in small bowls or on tortilla chips.