NFL AFC CITIES RECIPE #16
SAN DIEGO
TUNA CEVICHE
So, it has come to this. It’s the final week of the regular season in the NFL and this is the final entry in our series. I hope I have given you some good ideas you can use for January parties during the playoffs and maybe for the big game come the first Sunday in February.
Who doesn’t love San Diego? Perfect weather twelve months a year, easy going lifestyles, spectacular beaches, and, of course, great food. There is no signature dish I’ve come across, but seafood is certainly the dominant choice when it comes to menus in San Diego eateries. And we will honor that with a very popular appetizer from our Latin American friends, ceviche.
Ceviche is very similar to tartare although seafood is the only protein and it’s usually diced much larger. A great many sushi restaurants will now prepare it too and that is fitting because ceviche likely has its origins in Peru where Japanese culture has certainly had its influences. You can use any fish to make a ceviche and it can either be raw or cooked but usually raw. That is why ceviche needs to be eaten right away so no bacteria can collect on it just like sashimi and that’s why it is imperative you use sushi grade tuna, salmon, etc. when preparing it. This dish assembles quickly but do not dice the tuna and then leave it sitting out for any length of time.
Happy New Year everybody! DoinThatRagu.com will return on January 9th with an addition to the Classic Rock Band series we’ve been following since this site’s inception. There will be another new series later in 2018 that we’ll get excited about soon. So, keep reading and following and get in the kitchen and start preparing some of these great food ideas from 2017 for your friends and families.
THE RECIPE
INGREDIENTS:
3 TBSP Extra Virgin Olive Oil
1 TBSP freshly squeezed Lime Juice, divided
Salt, to taste
Fresh Ground Black Pepper, to taste
8 oz. Sushi Grade Ahi Tuna, diced into ½ cubes or smaller
½ of a ripe Avocado, peeled, pitted, and diced
¼ cup diced Red Onion
1 Plum Tomato, peeled, seeded, and diced
1 ½ TBSP finely chopped Cilantro
PREPARATION:
- Make the dressing first. Combine the EVOO, 2 TSP Lime Juice, Salt, and Pepper in a small bowl and stir until blended.
- Arrange the Tuna, Avocado, Onion, and Tomato on a rectangular or oval serving plate. Sprinkle with a little Salt and Pepper.
- Pour the dressing evenly over the arranged items on the plate. Garnish with the Cilantro. Squeeze the remaining TSP of Lime Juice over the ceviche. Serve immediately.
Serves two as an appetizer or 4 as a small plate
WINE PAIRING: I am very partial to Sauvignon Blanc as you have probably realized by now. This dish is perfect for a wine from the Loire Valley in France. In California even a Fume Blanc will work nicely. The Sauvignon Blanc from New Zealand is mostly excellent and there are many fine producers. You usually can’t go wrong there and that would pair very well with this recipe too.
Doin That Ragu 