Notes for the Cook, please when in making this recipe, very carefully read the instructions. I’m giving you very specific easy to follow instructions, some of my little secrets about how to make the best ceviche at home. This ceviche verde is served with corn tostaditas, plantain chips, or thin salty crackers. It Makes for a great lunch or light summer dinner. If you are entertaining, ceviche can be served in avocado halves one half per person, stuffed with 2-3 generous spoonfuls of this ceviche will make a great appetizer. I hope you enjoy this recipe as much as we did. Lets cook!
1. Start by preparing the tuna. Place fresh tuna block into the freezer for about 10-15 minutes before cutting. Prepare your plastic cutting board, and a set of nesting wide shallow bowls or platters one with ice cubes and place the second bowl on top of the ice, to keep the diced tuna as cold as possible while you dice it. Using the sharpest long knife you have, cut tuna into 3/8″ of an inch medium dice cubes, about 1X1x1 cm. Place the diced tuna in the iced bowl as you go, to keep it cold and temperature safe.
2. Line the tuna dices in the shallow bowl into one layer, add the lime juice and 2 small pinches of salt. Discard de ice of second bowl. Place the top bowl with the tuna into the refrigerator and let macerate for 15-20 minutes.
3. Diced tuna should have white edges and a soft pinkish color, with deep red centers. If it looks like this, your tuna is ready, unless you prefer your fish more cooked, give it another 5-10 minutes.
4. Discard about 3/4 of the lime-tuna juices. This pink liquid is known as “leche de tigre”, “tiger milk” some people reserve this juice and mix it with hot sauce, onion, cilantro, or coconut milk and serve it as a little side shoot. Tale has it that is not only delicious, it also gives lots of energy and vigor. I can not attest of this benefits, yet I can say the little cocktail concoction is delicious. If you feel adventurous give it a shot, if not just stick to the ceviche plan preparation and discard this juice.
What I do know for sure is that this step of removing the lime juice -tuna juices it is quintessential to the flavor and ceviche preparation. Often the biggest mistake I have found while watching other people prepare their ceviches is living this juice in it. Why? well, for many reasons, one is flavor, it makes the dish extremely acid, cloudy, muddy and unbalanced. By removing all this juices you clear out the flavors leaving the fish flesh to shine. Another and MOST important reason, by removing this lime juice, you stop the cooking process so your fish does not overcook and stays on the right consistency and texture. And third your vegetables stay crisp and crunchy, and of course the ultimate reason you give yourself and other people the opportunity to try that “Tiger Milk” …. hehehe…
So, please make sure you remove all those lime-tuna juices before adding the rest of the ingredients.
5. Now time to re-season the tuna. Add 2-3 good drizzles of a green and grassy extra virgin olive oil, the rest of the sea salt, gently toss, add a pinch of sugar, gently toss.
6. Add all the chopped vegetables and herbs, white onion, scallions, cucumbers, tomatillos, green apples, capers, parsley, serranos, olives, mint, and the juice of 1/2 yellow lemon about 1 tablespoon. Toss well and taste. Adjust seasoning if necessary with sea salt, . Gently toss well let flavors marry for about 10-15 minutes.
7. When ready to serve, plate the ceviche in a nice cold platter, avocado slices on the side, a drizzle of extra virgin olive oil. Garnish with mint, and slices of lemon. Enjoy