The most refreshing appetizer that requires ZERO cooking, just a little time to hang in the fridge! Ahi Cucumber Avocado Ceviche for everyone.
Prep Time5mins
Cook Time30mins
Total Time35mins
Course: Appetizer
Cuisine: Mediterranean
Keyword: ceviche, ahi ceviche, ahi tuna ceviche, ahi cucumber ceviche, ahi avocado ceviche, how to make ceviche, easy ceviche recipe, lime ceviche, traditional ceviche
Servings: 6people
Author: Gaby
Ingredients
For the Ceviche
1/3cupfresh lime juice
3tablespoonssoy sauce
1tablespoonolive oil
1tablespoonsesame oil
2tablespoonschopped cilantro
2green onions, thinly sliced
1ripe avocado, diced
1/2English cucumber, diced
1poundsushi-grade tuna, finely diced
2tablespoonstoasted sesame seeds
2tablespoonstoasted black sesame seeds
For the Chips
5small corn tortillas
1/2cupvegetable oil
1lime, juiced
1teaspoonkosher salt
Instructions
Combine lime juice, soy sauce, olive oil, sesame oil in a bowl and stir to combine. Add the cilantro, green onion, cucumber and ahi tuna. Cover and refrigerate for at least 30 minutes. Carefully fold in the avocado before serving and add extra green onions if desired. Sprinkle with sesame seeds before serving.
Cut the tortillas into 6 triangles each.
Add the oil to a heavy bottom pan over high heat. Once the oil is shimmering, add a few of the tortilla triangles at a time and fry for about 1 minute on each side until they are crisp.
Remove from the oil and transfer to a paper towel. Sprinkle with a few drops of the lime juice as they cool and sprinkle with sea salt and garlic powder. Serve immediately.