Popular in many seaside regions of Latin America, ceviche is enjoyed as a light lunch or appetizer If you prefer, you can substitute tomatoes. Tip: Serve with crisp plantain chips, called chifles in South America.
12 ounces albacore tuna, in water, drained
6 tablespoons fresh lime juice, divided
3 tomatillos, husks removed, rinsed, diced
¾ cup thinly-sliced red bell pepper
¼ cup diced onion
1 small jalapeno, seeds removed, minced
¼ cup minced fresh cilantro or parsley
1 teaspoon fresh or ¼ teaspoon dry oregano
2 tablespoons olive oil
Salt and pepper, to taste
6 Bibb lettuce leaves
Lime wedges, for garnish
Cilantro sprigs, for garnish
6 ounces plantain chips or tortilla chips
Cover tuna with 4 tablespoons lime juice in a medium bowl; toss gently with a fork to flake tuna.
Combine tomatillos, red pepper, onion, jalapeno, cilantro, oregano and olive oil in a separate bowl. Mix to blend ingredients. Add to tuna and toss gently.
Chill for about 30 minutes to blend the flavors.
Season with salt and pepper to taste.Peel avocado, remove pit and cut into 6 slices. Brush avocado slices with remaining 2 tablespoons lime juice to prevent browning.Arrange the tuna mixture with avocado slices in lettuce leaves (cups). Garnish with lime wedges and cilantro sprigs.
Serve with plantain chips.
Recipe provided by Mass in Motion Salem