1 lb sushi-grade ahi tuna, cut into quarter inch dice
1/3 c of fresh lime juice
1 T soy sauce
1.5 t dijon mustard
1 T fresh ginger, finely minced
4 green onions, finely minced
1 t fresh jalapeno, minced
1/3 c cilantro, chopped
3-4 roma tomatoes, diced small
1 avocado, diced small
In a medium bowl combine tuna and lime juice. Refrigerate for thirty minutes, stirring every so often to redistribute the lime juice. In a separate bowl whisk together soy sauce and mustard, then stir in green onions, jalapeno and ginger. Add to tuna, then gently add cilantro, tomato and avocado. Serve with tortilla chips.
Notes: So, yeah, ceviche.. family food blog... a little weird I know. But Steve and I love the stuff and sometimes we like to put the kids to bed and pretend we are a cocktail party of two. I thawed three 8 oz tuna fillets, pan-seared one and chopped up the other two. Caroline, Edward and Patrick split the cooked one (with ketchup and A1 respectively - I think these are the bottled-sauce-in-a-pinch years; try it plain first but then break out the familiar) and Steve and I had ceviche and wine for a late dinner. This would make a terrific starter for a small dinner party.
