Originally from the neighboring country of Peru, ceviche is very popular in Chile. Not surprising given Chile’s proximity to the Pacific (it has thousands of miles of coastline).
- 1 pound sushi-quality albacore or yellowfin tuna, cut in 1/2-inch dice
- 1/2 small red onion, cut in small dice
- 1 garlic clove, peeled and minced
- 1 to 2 serrano or jalapeño chiles, to taste, stemmed, seeded and minced
- 1 tablespoon brined capers, rinsed and drained
- 1 ripe avocado, peeled, pitted, and cut in small dice
- Coarse salt (kosher or sea) and freshly ground black pepper, to taste
- 1/3 cup fresh lime juice
- 1/4 cup extra virgin olive oil
- 1/4 chopped fresh cilantro leaves, or more to taste Leaf lettuce, baby arugula, baby spinach, or radicchio leaves, for serving
Refrigerate the diced tuna while you prepare the remaining ingredients.
Place the onion in a small bowl and cover with cold water. Let it sit for five minutes, then drain, rinse, and dry on paper towels. (This step removes some of the bitterness.)
In a medium bowl, combine the onion, garlic, chile, capers, avocado, salt, pepper, and 2 tablespoons of the lime juice. Toss together gently. Add the tuna to the bowl.
Stir together the remaining lime juice and the olive oil. Pour over the tuna and toss the mixture together. Season to taste with salt and pepper. Cover and refrigerate for 15 minutes, stirring gently from time to time.
Just before serving, add the cilantro and toss. Taste and adjust seasonings. Line salad plates with salad greens, spoon the ceviche on top, and serve.
Serves 4 to 6 — Recipe from cooking.nytimes.com