This easy, healthy dish is packed with flavor and is gorgeous on the plate. Once you become familiar with the technique, be daring and create your own riff on ceviche – change the fish and type of citrus, and add new flavors like sesame oil and ponzu or blood orange oil and mango.
Yield: 4 servings
4 shallots, sliced thin
Place shallots in a small bowl. In a small sauté pan, add vinegar, sugar, and a 1/2 cup of water and bring to a boil. Add pickling liquid to shallots and set aside for at least 1 hour and up to 2 days refrigerated.
Preheat oven to 375˚F. Brush both sides of baguette slices with oil and season with salt. Place on a baking sheet lined with parchment papers and bake for 8 to 10 minutes, until light brown and crispy.
In a medium bowl, add avocados, 1/4 cup lemon juice and healthy pinch of salt. Using the back of a spoon, mash avocados together until it’s creamy with large chunks. Add cilantro and stir. Adjust seasoning, cover with saran, and chill.
In a large bowl, add tuna, remaining lemon juice, lime juice, jalapeño, red pepper, and 1 tablespoon of olive oil. Mix gently but well. Cover with Saran and refrigerate for at least 1 hour, stirring occasionally.
Scoop 2 to 3 tablespoons of avocado mixture on toasted baguette. Dust with sesame seeds and serve with ceviche.
