Recipe by Jess Thomson • www.jessthomson.wordpress.com• 206.999.7499
Recipe 132 of 365
Inspired by a Mexican ceviche I had at Toplobampo in Chicago, this is an easy, healthy
way to use high-quality raw fish. Feel free to add chopped jalapeno, cilantro, or avocado,
or substitute olive oil for the avocado oil.
TIME: 10 minutes
MAKES: 4 small appetizer servings
1/4 pound sushi-grade albacore tuna, cut into 1/2” cubes
1 tomato, finely chopped
2 scallions (green and white parts), finely chopped
2 tablespoons freshly-squeezed lime juice
1 tablespoon avocado oil
Salt and freshly ground pepper
Mix the tuna, tomato, scallions, lime juice, and oil in a bowl. Season with salt and pepper
to taste, and serve immediately.