summer nights
Recipe: tuna ceviche
You still have until midnight tonight (Mountain Daylight Time) to leave a comment on the Food and Light recap post and possibly win a most excellent swag bag from CHEFS catalog! So get crackin’!
We’re technically only two weeks into official summer and I feel as if my face is smashed up against the glass. There is an urgency to cramming as much as possible into the summer months because that weather, that light, that “free time” is so fleeting. It’s not terribly unlike the alpine wildflowers who until recently were buried under feet of snow. With a fast melt off and warm up, the wildflowers are going gangbusters. Just a quick walk through the hood is evidence of that.
the colorado state flower (blue columbine)
wild rose
indian paintbrush (for diane!)
This is the most beautiful time of year here in Colorado. That’s saying a lot because Colorado is pretty spanking gorgeous any time! Even yesterday evening when pissing rain, hail, and brilliant bolts of lightning came crashing down around our house – it was awesomely beautiful the way only Nature can be. The big question on my mind was if there would be fireworks. Our little town puts on an impressive display each year over the reservoir. It’s a small affair compared to the ginormous fireworks extravaganzas we caught at Pasadena’s Rose Bowl, but this setting appeals to me more. But it was foggy, rainy, and there was still lightning at 8:30. We sat in the car on a pullout by the side of the reservoir waiting. Mountain weather changes quickly. And so it was last night at 9pm that the fog rose, the rain stopped and the lightning moved south. I love me some fireworks.
The generally busy schedule of summer means we are keeping things simple in the kitchen. I honestly believe if it weren’t for this blog, I’d just eat watermelon all summer long. You may laugh, but it’s been known to happen in the past… However, raw is what I love during this time of year. So why not ceviche?
tuna, avocado, capers, red onion, green onion, cilantro, lime, garlic, jalapeno
dice the tuna into little ruby-colored gems
I’ve had all manner of ceviche made with red snapper or scallop or shrimp or salmon, but the first time I had tuna ceviche, my reaction was that of slight disappointment. Because when you are a sushi whore like I am, you just don’t want to cook that precious tuna at all – not even with a squeeze of lime juice. I got over that issue soon enough… like as soon as I tasted it. Lime and avocado are among the more heavenly combinations I can think of and the addition of a superstar like maguro (sashimi grade tuna) makes one (me) a little giddy.
soak the onions in cold water
squeeze lime juice over the vegetables
There is only one way to prepare ceviche and that is with the absolute freshest ingredients you can get your hands on. The fish, I’m talking about the fish first and foremost. Fish that isn’t fresh just plays like a horror story in my mind (and my gut). A perfectly ripe avocado can’t hurt either. It’s all about bringing these flavors and textures together – not too firm, not too mushy. Goldilocks would say it’s just right. For me, it’s like butter. Add or omit ingredients as you like. Ceviche is wonderfully flexible in that way. I tend to double the capers because I’m a salt/pickle freak.
pouring the lime juice and olive oil dressing
toss
The recipe said to let the ceviche sit for 15 minutes, but I didn’t. I don’t like the idea of my ruby-colored cubes of tuna turning that gray shade of cooked fish. So we ate it all up without waiting. One thing I would recommend trying is tossing in some diced mango. I fanned a few slices of mango for the photograph, but found the addition of that sweet and tart to the ceviche utterly delightful. It’s like a special present to yourself.
happiness in a bowl
Tuna Ceviche
[print recipe]
from the New York Times
1 lb. maguro (sashimi-grade tuna), cut into 1/2-inch cubes
1/2 red onion, small dice
4 stalks green onions, chopped (just the greens)
1 clove garlic, minced
1 jalapeño pepper, seeded and minced
1 tbsp capers, drained (optional)
1 ripe avocado, diced
1 mango, peeled and diced (optional)
salt and pepper to taste
6 tbsps lime juice
1/4 cup olive oil
1/4 cup fresh cilantro, rough chopped to taste
Refrigerate the diced tuna until ready to use. Place the onion in a small bowl of cold water for five minutes. Drain the onion and pat dry. In a large bowl, combine the onion, green onions, garlic, jalapeño pepper, capers, avocado, mango (if using), salt, pepper, and 2 tablespoons of lime juice. Toss. Add the tuna to the bowl. In a small bowl or vessel, mix the remaining 4 tablespoons of lime juice and 1/4 cup of olive oil together. Pour over the contents of the bowl and toss. Add the cilantro just before serving. Serves 6 to 8 as an appetizer.
July 5th, 2010 at 1:07 pm
Beautiful pictures! Amazing!!
July 5th, 2010 at 1:57 pm
Jen, I think I have to visit Colorado just to see the blue columbine :) Everything looks so beautiful (and the tuna!) – have a great summer, love to Kaweah too! xx
July 5th, 2010 at 2:20 pm
Final image: Rule of Thirds!! See? I learned something! :P
July 5th, 2010 at 2:58 pm
Oh, those flowers make me happy, very happy indeed.
July 5th, 2010 at 3:10 pm
LOVE the photos and that tuna makes me dizzy–it looks so yummy. Apparently, I live down the hill from you, in Lakewood, and the rain never stopped the evening of the 4th. We usually walk up the street to watch fireworks, but not last night. I’ll console myself with your photos. Thanks!
July 5th, 2010 at 4:04 pm
Oh, I now need ceviche! Note to self: must visit Whole Paycheck soon.
The columbines are so beautiful! Nature totally effed up our fireworks last night (Miss M. cried bitterly about it) but I tried to tell her that lightning=Nature’s fireworks. She looked at me like, “eat shit.”
July 5th, 2010 at 5:12 pm
If I had known the skies were clearing in Nederland, I’d have headed up the hill. We were disappointed (me, as much or more than my daughter) that it poured last night in Boulder. I love the reflection of the lights in the water. Double the fun! But really, those wildflowers are the most spectacular shots. I’ll have to bring my camera on our hike at Brainard this weekend, and practice all those things you taught us last week…
July 5th, 2010 at 5:13 pm
Dare I admit here to never having tried sashimi or ceviche? But those gorgeous nuggets of diced tuna are darn enticing.
July 5th, 2010 at 5:21 pm
i would love to see those photos in large size hanging on a bare white wall. so good. you have impeccable timing for snapping firework photos–that’s for sure.
July 5th, 2010 at 6:38 pm
I’ve never tried ceviche! I’ve only recently dared to try sashimi, so… one step at a time! Your photos are lovely as always. All the fireworks are so perfectly captured!
Wei-Wei
July 5th, 2010 at 7:31 pm
I’ve tried making tuna ceviche at home after having an incredible version in Napa but my recipe was a dud. Your recipe sounds like the perfect combination of sweet and spicy flavors. Love, love, love the fireworks shots. Spectacular colors and framing!
July 5th, 2010 at 9:30 pm
You guys had winter foreeeeeever this year! Your photos are beautiful and inspiring as usual. :)
July 5th, 2010 at 11:15 pm
What a magnificent state flower, Colorado has!
The ceviche looks good but I wonder why you soak the onions – is it to take some of its sharpness out?
July 6th, 2010 at 1:06 am
Your firework pictures are beautiful! I love tuna ceviche–a perfect recipe for when it’s too hot out to eat anything warm. Yum!
July 6th, 2010 at 3:26 am
Yum yum yum! There is nothing I don’t like in the recipe!! Everything from the capers to mango!
July 6th, 2010 at 6:33 am
I need to find a place closer to me that sells sushi grade tuna!! I can’t wait to try out this recipe…ceviche always sounds so good to me but I have never actually had it.
July 6th, 2010 at 9:49 am
Your photography is fantastic, You make everything look so alive, like you can reach out and touch it!
Your recipe for ceviche, looks fabulous!
I can’t wait to try it, [as soon as Ahi goes on sale again at my local mkt].
FAY
July 6th, 2010 at 5:02 pm
There’s no better way to eat sushi grade tuna than in a simple salad with just the right flavorings. The addition of mango sounds great!
July 6th, 2010 at 9:34 pm
Wow, I must make this very very soon! Your pictures are wonderful!
July 7th, 2010 at 9:12 am
We feel so LUCKY to be in Colorado at the most beautiful time of year! Everything about the last week: workshop, kaweah, the kitchen, hiking, wildflowers, more kaweah and you guys made our mini-vacation one of the best. And this has to be one of our favorite posts because I love your fireworks photogrtraphs and wildflowers!!! The delicious tuna ceviche is an awesome reminder of the best lunch ever at L’Atleier .
July 8th, 2010 at 4:18 pm
I LOVE tuna ceviche! The photo of all the ingredients on the board gets me excited. I wanted to make a tuna ceviche tonight but the store did not have the tuna – so fish tacos instead – but this is in my near future! Great picts!
July 12th, 2010 at 10:54 am
Keiko – I certainly hope you will come and visit us some day. First in summer, then in winter. Then repeat :)
TKW – Ha ha ha! Miss M has a good BS detector ;)
Wei Wei – if you’ve had sashimi, then ceviche should be no problem!
Ronine – yeah, I believe that’s what the soaking does. There was a salad I had (too much of) in Chile that soaked the onions before tossing them into a salad.
WoRC – we miss you guys already. Come back!
July 16th, 2010 at 11:22 am
Yours pictures are very beautiful, fantastic. Quelle délicatesse, on peut sentir la fragilité et la force à la fois de chaque élément qui les composent! Bravo!
September 19th, 2010 at 6:02 pm
[…] one caught my eye: Tuna ceviche. I love ceviche. And it’s unbelievably easy to make. It does however require the absolute […]
December 10th, 2011 at 11:38 am
Thanks for the little trip to memory lane of Colorado and specifically of Boulder. I was doing a quick google search to make sure my idea for tuna ceviche was right and I stumbled on this recipe. You confirmed I was on the right path, with a few minor exceptions.
Great pictures and recipe… you clearly have good taste. Speaking of tastes and Boulder, what do you think of breakfast at the Boulder cafe? Their stuffed french toast was a great way to remember the long night before…
December 11th, 2011 at 10:53 pm
Luke – I’ve never had breakfast at the Boulder Cafe. I live in Nederland and I’m also not a huge fan of breakfast – so… that means my experience with breakfast in Boulder is pretty limited.
October 17th, 2013 at 5:23 pm
[…] of white fish, lime, and onion, but I’ve seen some crazy variations, like Ceviche with tuna, scallops, sriracha, plum, or […]
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[…] Use Real Butter – Tuna Ceviche […]