Cinnamon Swirl Bread
Chicken and Corn Soup, Asianesque

Ahi Tuna Ceviche


Ahi Tuna Ceviche

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.

Printable version here

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. 


If you enjoy ceviche, try poke (po-kay); it's a Hawaiian appetizer. My favorite version involves tossing cubed ahi, chopped onion, chopped scallions, a splash of soy sauce and sesame oil, red pepper flakes if you like it spicy, and a pinch of sea salt. Shake it all together and serve. There are a lot of variations but this is my favorite, we have it once a week.

Oh, I so want to eat that! But I'm currently pregnant so I'm pretty sure I'm not supposed to eat ceviche... or does the marinade count as cooking??? Please tell me it's so. I will hold off fish for 2 weeks just to be able to get that tuna into me.

LOVE this recipe. And you're right - it's great for a cocktail party. Super easy, but it seems so impressive. The last time I served it, I crisped some wonton wrappers in canola oil to use as dippers. An extra step to be sure, but it elicited raves.

To "Not My Mother"... Yeah, I don't think it's safe for pregnant people to be eating raw fish. I wasn't sure if you were serious or not, but I tend to be on the more "careful" (paranoid) side. But that's just me. I don't even eat sushi period. How about tuna melt - no more than once a week? :)

If you are avoiding raw fish you will have to skip this, alas.

I. Love. This. Blog.


May I ask what type of camera you use? Your food portraits AND family snapshots always look great. In the market, since D let the beach bag containing the Fujifilm hit the water. (!) BTW, took the Regalos on same vacation (and camping) and they've been working out great. Like the criss-crossed straps idea. Also, we enjoy a two person cocktail party at our house, as well. Although generally it involves the no stress "heat up some Trader Joe's appetizers" and call it a night variety. Your blog is inspiring me to start cooking again more...Thanks.

I'm pregnant too, and have done some reading up on the dangers of raw fish. Basically, the danger is that the fish could be carrying anisakis simplex, a kind of roundworm that can live in your gut and make you sick. The risks of being infected by the roundworm are no higher for pregnant or otherwise immuno-suppressed people than for the general population, and way lower than the risk of getting, say, e coli. Also, if you do actually get a roundworm, there are no additional risks to the fetus/embryo (it's not an infection, so nothing crosses the placenta: you run the risk of getting a parasite).

But overall, the risks don't seem to be any higher when you're pregnant than when you're not, and the dangers don't seem to be any worse. Also, having just been in Japan this summer, I learned that Japanese prenatal recommendations include eating lots and lots of raw fish, which is supposed to be very good for pregnant ladies.

So . . . anyways, long story short, I've personally decided that I'm ok eating sushi or sashimi while pregnant, while of course being careful about mercury. So I say eat the ceviche if you want!!

Julia....have you been watching Top Chef again???? ;)

I think I have read that the lime juice does something to chemically "cook" your fish? That wouldn't matter for something like roundworm, of course. (It is true though--recommendations for what to eat and drink vary drastically in different locations; here in the states we tend to be extremely cautious compared to a lot of places. The omega-3s in fish are fabulous for developing babies so though you may avoid raw, cooked is great!)

This sounds so good. I really wish I could cook. Next I wish I had time to cook. Barring that I wish you could cook for me.

that looks lovely. mmmm, ceviche

Women in japan eat raw fish very often, whilst pregnant. I wouldnt be worried about having a bit here or there. Of course some would argue that the fish is much fresher in Japan, one sort of wonders where sushi grade ahi comes from when purchased in the midwest. Probably just frozen first as it is on the west coast. Im not sure weather or not the main concern about pregnant women eating raw fish is potential parasites, or something like salmonella. It is my understanding that nearly all the sushi in the US and the UK is flash frozen.

" It is rare for someone to contract these parasites from sushi and even more rarer for that to cause any ill effects to the fetus. About 85% of seafood-related illnesses are caused by eating oysters and clams raw. If you take them out of the equation, the real risk of illness from uncooked seafood is 1 in 2 million servings!"

I found this little blurb on the web. My point is that the subject is controversial, personally I would be more afraid of catching food born illness or worms from other sources, when eating in the US.

Actually, the Japanese import their tuna from the US (that's what is in the belly of mst planes flying to Japan and it's more profitable than passengers), so freshness wouldn't be the criteria. I simply avoided freshwater fish (more prone to parasites) and places with less than fresh). I have no problem with flash-frozen for ceviche, though.

Rin - thanks for the information. I'd also read that sushi was ok as long as the fish had been previously frozen as it kills the parasite, and places such as where I get my lunchtime sushi (which I miss almost as much as red wine) definitely use that stuff. I'll check with my Obstetrician next time I see him though.

L - I also thought the lime juice cooked the fish, so that's why I asked. Thanks! (I'm not as dumb as some might think :-)

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