Tuna Ceviche

Ceviche is a great fresh recipe that doesn't use any heat but rather, cooks the tuna....with science!
A few notes about this recipe:
Make sure you are using top quality fish. There is really no such thing as 'sushi-grade' fish, either. I picked up my tuna from the sushi counter at Wegman's. I also called my local fish monger and they suggested a few shops in D.C. that I could use, as well. Just be sure, if you are unfamiliar with fresh fish, to let the seller know what it will be used for.
The larger the pieces of your fish are, the longer it will take to take. This is really up to you, as some recipes call for whole pieces, but for this recipe, I cubed this tuna into very small pieces. You will know when your fish is 'cooked' when the color turns from red to pinkish white. You also want to be careful to not over 'cook' your fish because the texture will suffer. If you have cubed your tuna into small pieces, do not let this sit for longer than 20 minutes.
Ingredients:
1/2 red onion, sliced very thin
1 jalapeño, finely diced
6 - 8 oz cherry tomatoes, diced or quartered depending on size
1 lb fresh high-quality tuna
1/3 cup chopped cilantro
1/2 c fresh lime juice
1/2 c olive oil
1 avocado, cubed small
salt and pepper, to taste
Directions:
In a large bowl, gently mix your cubed tuna, tomatoes, red onion, and jalapeño.
Add in your lime juice and let sit for 5 - 7 minutes.
Gently fold your ceviche and let sit for another 2-5 minutes.
Once your tuna has finished 'cooking', add in your olive oil, cilantro, avocado, and salt and pepper. Gently fold your ingredients together. Serve it immediately.
I served my ceviche with plantain chips and a super cold Inca Cola. I would have loved to have had some salty tortilla chips to scoop everything up on, too.
Enjoy!

[@best0523]

there's an easy way than what you do! Mr. Complicated...

[@an0970]

Lol and I bet your way doesn’t taste good either dummy, there not using canned tuna there not poor LMAO I swear Latinos are so annoying when it comes to cooking.

[@Ari_Cloud]

How then

[@viejojoe2778]

How's a 4:07 recipe in any means complicated?