Jenn says of you’re going to experiment with new foods, don’t do it with new friends. Tonight I threw caution to the wind and I prepared a brand new dish for a brand new friend. The result was success and zero leftovers.
For starters we had sashimi yellowtail from Aquarius Fish Co in downtown Salt Lake with cucumber and coconut aminos for dipping.
For the main dish I made tuna ceviche. Delicious and pretty, this was definitely a crowd pleaser.
I was initially very intimidated by this dish but it turned out great. I will be making this again especially with summer approaching. Check out the recipe below for the ahi tuna ceviche.
1 lb ahi tuna sliced thin and cubed
1 red onion diced
2/3 cups lime juice
1 tbsp Himalayan sea salt
1 tbsp minced garlic
1 avocado peeled and cubed
Cilantro (I don’t measure, I feel it is best based on preference)
1. Combine tuna, onion, garlic, salt and lime in a mixing bowl. Once mixed well, refrigerate for 30 minutes.
2. Prepare cucumbers while ceviche is chilling. You can either do thin slices or make cucumber cups to fill with ceviche.
3. Remove ceviche from fridge and add the cilabtro and avocado as desired. Serve with cucumber however you choose.
This is a nice light dish that is great to enjoy as an appetizer or like we did, as a main dish.