Truth be told, I made this more for the fun presentation than anything else. But it was tasty enough, and worked for last week’s fish night.
1 filet high-quality tuna
1 green chile, chopped
half a red onion, chopped
juice from three limes
handful cilantro, chopped
half a tomato, chopped
1 garlic clove, chopped
salt and pepper
Note: this isn’t a true ceviche in the sense I seared the tuna, but I thought it might add a new dimension of flavor to do so.
Salt and pepper tuna. Heat a skillet until very hot. Heat oil in skillet. Sear tuna 1 minute on each side. Allow to rest, chop into small pieces.
Combine tuna with onion, pepper, tomato, garlic, and cilantro. Squeeze lime juice over mixture. Toss and refrigerate for an hour, tossing occasionally.
Drain your seafood mixture. Adjust seasoning if needed. Stir in cilantro.
Cut avocado in half, length wise. Remove pit. Scoop out some of the avocado. Chop and add to ceviche.
Serve ceviche in avocado half with tortilla chips, preferably homemade. Drizzle extra ceviche over chips if desired.