Ahi Tuna Ceviche is one variation of the many types of ceviche popular in all of Central America. You can use almost any kind of combination of seafoods to make a great dish, but this Ahi Tuna Ceviche is very popular in Honduras. It also happens to be my favorite.
Ahi Tuna Ceviche Recipe-
- 16 oz. fresh Ahi Tuna
- 8 oz. fresh small shrimp, deveined and shelled (you can also use jumbo shrimp, but chop them into small chunks)
- 1 red onion, peeled and sliced thin
- 4 kiwi fruits, peeled and chopped into small bite-sized pieces
- 1 tomato, roasted, cored, seeded and chopped fine
- 1 or 2 Thai Birds-Eye chili peppers, minced
- 1⁄2 cup fresh lime juice
- 1⁄2 cup fresh orange juice
- 1⁄8 cup tomato juice
- 1 tsp. Tabasco sauce
- 1 tsp. sugar
- salt, to taste
- Wash the tuna steaks, pat dry, and chop them into 1/2″ to 3/4″ cubes.
- Wash the shrimp, pat dry, and place them together with the chopped tuna in a large mixing bowl.
- In another, smaller mixing bowl, combine the tomato juice, orange and lime juice, together with the Tabasco sauce, minced chili pepper, sugar and salt. Pour 2/3 of this mixture over the tuna and shrimp. Toss well to ensure even coating.
- Cover the bowl and place in the refrigerator. Allow to marinate for at least one hour – two hours is better.
- Combine the onion, tomato and kiwi in a mixing bowl. Pour the remaining 1/3 of the marinating mixture over them, and toss well to ensure even coating. Cover the bowl and place in the fridge along with the marinating seafood bowl.
- When you are ready to assemble and serve your Ahi Tuna Ceviche, take both bowls out of the fridge. Drain off the marinating mixture by pouring all the contents of both bowls through a sieve placed over a bowl. Retain the marinating mixture.
- Now place all ingredients in one bowl, stir and combine together well.
- Divide into four equal portions, and place onto the four serving plates.
- Drizzle a little of the retained marinating mixture over each plate, and serve your Ahi Tuna Ceviche while still chilled.
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