Ahi Tuna & Shrimp Ceviche* ** Recipe
Sushi Grade Ahi Tuna and Shrimp Tossed with Green Onion, Cilantro and Lime Juice. Served on Avocado with Crispy Corn Tortillas
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Ingredients
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Seafood & Marinade
Produce & Garnish
Crispy Corn Tortillas & Seasoning
Method
Crispy Corn Tortillas
- 1
Prepare tortillas
Stack the 6 corn tortillas and cut each into 6 wedges (like pizza slices). Pat the wedges dry if they feel moist.
- 2
- 3
Fry until crisp
Working in a single layer and in batches, fry tortilla wedges 45–90 seconds per side until golden and crisp. Use a slotted spoon to transfer chips to a paper towel–lined tray.
- 4
Season chips
While still hot, sprinkle the chips with 1 tsp kosher salt. Let cool completely (they will crisp further as they cool). Set aside for serving.
Cook & Chill Shrimp
- 5
Bring poaching liquid to a simmer
Place 500 ml cold water and 1 tsp salt in a small saucepan and bring to a gentle simmer over medium heat.
- 6
Poach shrimp
Add the 200 g shrimp to the simmering water and cook just until opaque and curled, about 1.5–2 minutes (do not overcook).
- 7
Shock shrimp in ice bath
Immediately transfer the cooked shrimp to a bowl of ice water (prepared with about 2 cups ice) to stop cooking. Once chilled (about 2 minutes), drain and pat dry. Chop shrimp into bite‑size pieces (roughly 1–1.5 cm pieces).
Prepare Ceviche Mix
- 8
Dice tuna
Trim the 225 g sushi‑grade ahi tuna and cut into uniform small dice, about 1 cm (1/4–1/2 inch) cubes.
- 9
Mince aromatics and herbs
Thinly slice 3 green onions (both white and green parts), finely dice 0.25 cups red onion, mince 1 jalapeño (seeded if you want less heat), and chop 0.5 cups cilantro. Place all into a large mixing bowl.
- 10
Make marinade
In a small bowl whisk together 120 ml fresh lime juice, 1 tbsp extra‑virgin olive oil, 1 tsp salt, and 0.5 tsp black pepper until combined.
- 11
Combine seafood and marinade
Add the diced tuna and chopped shrimp into the bowl with the aromatics. Pour the lime marinade over the seafood and gently toss to coat everything evenly. The lime will lightly 'cook' the tuna on the outside—allow to rest in the refrigerator for 10–12 minutes to marinate and meld flavors. Taste after marinating and adjust seasoning with a little extra salt or pepper if needed.
Prepare Avocado & Assemble
- 12
Prepare avocado halves
Halve and pit 2 ripe but firm avocados. Using a spoon, slightly scoop or loosen the flesh to create a shallow bowl in each half. Lightly season the avocado cavity with a small pinch of salt and a quick squeeze of the extra lime wedge.
- 13
- 14
Serve
Arrange the filled avocado halves on a platter with the crispy corn tortilla chips on the side. Serve immediately with extra lime wedges for squeezing and additional chips for scooping.
