Ahi tuna ceviche gets a kick from tequila in this margarita-inspired appetizer recipe. Great for Cinco de Mayo or a summertime dinner party!
After almost 17 years of marriage, chances are you can predict your spouse's actions even better than they can. So, when my husband first headed out to the Seattle area last year to interview for a job and to scope out different neighborhoods and schools, it didn't surprise me that he honed in on an awesome Tex Mex restaurant within 24 hours of stepping on Washington soil. Not one little bit! The man has a built-in radar for burritos, mole sauces and salsas. Me? Sushi. Him? Burritos.
It's really no wonder that we ended up buying a house only five minutes from the restaurant or that it was the sight of our first date in our new hometown. Top shelf tequilas, mini street tacos, awesome salsa and a bartender that shakes up a mean margarita!
One thing I've learned since the time of my "do it on the cheap" university days, is that it's worth the extra $2 to order your margarita with top shelf tequila, and our new date place has a huge selection. Before I was steered in the right direction by a spirits lover in our old neighborhood, I avoided tequila like the plague because I thought it tasted like paint thinner. The wicked hangover from the cheap-o stuff didn't help, either.
But the top shelf stuff? Subtle, smooth, slightly sweet in some cases. Actually drinkable!
In honor of Margarita Week (be sure to check out the other recipes there, too!), the brain child of Kate of ¡Hola! Jalapeño, I pulled out a bottle of tequila (not exactly a $100 bottle, but still good) and poured a splash into a mixture of lime juice, olive oil and agave nectar. Sweet, tangy and a little bit boozy, the marinade works beautifully in this ahi tuna ceviche.
If you're not familiar with ceviche, it's a dish made with raw fish that is cured in citrus juices. Lime or lemon juices in essence cook the fish by changing the proteins in a process called denaturation, which is also what occurs when cooked with heat. It's actually pretty amazing to watch the process. Once the fish is combined with the acid of the citrus juices, it takes no more than 15 to 20 minutes for the fish to change color.
In this ahi tuna ceviche recipe, I used sushi-grade ahi tuna, mixed it with the marinade, avocado, minced jalapeño pepper and cilantro. A dollop of hot sauce, chopped tomato or even a splash of tomato juice would also be fantastic in this recipe!
Margarita Ahi Tuna Ceviche
- ¾ pound sushi-grade ahi tuna cut into ½-inch pieces
- 3 tablespoons lime juice
- 2 tablespoons 1 fluid ounce good quality tequila
- 2 tablespoons extra virgin olive oil
- 1 tablespoon agave nectar
- ½ jalapeno seeded & minced
- ½ avocado chopped
- 1 green onion thinly sliced
- 1 tablespoon minced cilantro
- ½ teaspoon kosher salt or to taste
- 4 butter lettuce or Boston bibb lettuce leaves
- Place the ahi tuna in a medium bowl.
- In a small bowl, whisk together the lime juice, tequila, olive oil and agave. Pour the mixture over the ahi tuna and stir to coat. Gently stir in the jalapeno, avocado, green onion, cilantro and salt.
- Cover the bowl and place in the refrigerator for 15 minutes, stirring 1 to 2 times. Season to taste.
- Serve in lettuce leaves.
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Erin @ Texanerin Baking
I totally agree that it's worth it to get better quality booze! Love what you did with it here.
Maryanne | the little epicurean
I'm a big fan of ceviche! Adding the splash of tequila sounds fantastic!
Lynn | The Road to Honey
Ha! Ha! It sounds like your hubby and mine were cut from the same cloth. He always seems to perk up when we pass by a new Mexican restaurant and it was the one food he missed the most when we lived in Kenya. Myself, I missed the sushi.
As for ceviche. I just adore it as well (no surprise because of my love for sushi). I certainly ate my weight in it on a trip to Peru. Your's looks uber tasty.
Erin @ The Speckled Palate
What a way to celebrate this week! I love the sound of this ceviche and how you used ahi tuna in it. We're gonna love this!
Dorothy at Shockingly Delicious
Fresh and delicious! This looks wonderful!
Delaney | Melanie Makes
What an elegant, festive dish!
Mmmmmm, love this ceviche variation and wouldn't pass up a tasty margarita or tequila and tonic either. Freshly caught halibut is our usual ceviche ingredient, but sushi-grade ahi sounds scrumptious. Which Seattle area TexMex restaurant is your favorite?
Looks fabulous! I just found your blog. I too am a Canadian living in the USA. I so appreciate that you have the WW Smart Points in the recipe. I can't wait to explore your blog further. Thank you!
This is brilliant!! I love the idea of marinating ahi in, essentially, a margarita!! Sounds so good! Thank you for sharing your recipe for #MargaritaWeek!!
I love ceviche and always order when we go out but have never thought to make it at home. Thanks for the inspiration. This looks fabulous!