Line a baking sheet with plastic wrap. Arrange the tuna slices in a
single layer on the baking sheet and freeze until fairly firm, approx
15 minutes.
Stack the slices of tuna. Using a sharp knife, cut the tuna into
neat 1/4 inch cubes. Transfer the cubed tuna to a medium glass
or ceramic bowl and stir in the onion, lime juice and black
pepper. Cover the tuna with plastic wrap and refrigerate for 1
hour, stirring gently with a plastic spatula every 15 to 20
minutes (the tuna will change color slightly).
Just before serving, gently fold in the diced avocado and chopped
cilantro and season with salt. Transfer the ceviche to a bowl or
individual glasses. Serve with chips.
Originally Submitted
11/6/2011
0 Out of 5 from
0 reviews
You can add this Tuna Ceviche with Avocado and Cilantro recipe to your own private DesktopCookbook.
