Tuna Avocado Ceviche

Ugh. Summer in Massachusetts is very nearly here. Too hot to cook. Too hot to think. Too hot to eat foods warmer than the inside of the refrigerator.

If you've got some time to kill in between prep and eating, then making ceviche is a great way to go. The acid from the lime juice begins to cure the tuna, imbuing it with citrusy goodness. The prep work is minimal - chop, squeeze, splash, mix, and chill. Just before serving, the last ingredient gets diced and added, and voila! A light, refreshing summer meal for those afternoons where it's just too hot to do anything.


Tuna Avocado CevicheServes 1

Ingredients

• 4-6oz of sushi grade tuna, cut into 1/2 inch cubes
• 2 scallions, green parts only, sliced
• 1/2 small jalapeno pepper, seeded and minced
• 1/2 - 1 tsp minced garlic
• good splash of soy sauce
• 1 lime
• 1/2 Hass avocado

Directions
Combine all ingredients except for avocado and lime in a non-reactive bowl (Pyrex would be good for this) and squeeze 1/2 of the lime over everything, reserving the other half. Mix well and refrigerate for 1-2 hours. Just before serving, dice the 1/2 avocado and mix into tuna mixture. Combine well and serve immediately, preferably over a bed of greens or spinach. Squeeze reserved 1/2 lime over everything, if desired.