Raw fish scares a lot of people, but it shouldn’t. People eat a lot creepier things* all the time and live to tell their tales. Plus, the tuna here isn’t technically raw, since it “cooks” in the acid of the lime juice.
This recipe is versatile and delicious. Sorry, no picture with this one.
1 lb. raw tuna steak
1 roma tomato
half a red pepper
1-2 green onions
3 sprigs of rosemary
Juice of 2-3 limes
Splash of olive oil
Salt & pepper to taste
Rinse the tuna in cool water with a dash of lime or lemon juice, and slice into half-inch cubes. Set aside. Remove seeds and protoplasm (that’s a technical term, right?) from tomato and chop into small pieces. I sliced it, then bisected the slices so I had thin, bite-sized pieces. Cut the red pepper into similar pieces, and slice the green onion. Throw the veggies in with the tuna.
Next, the marinade. Juice the limes into a food processor. Remove the rosemary leaves from the stems, and add to the lime juice. (I think cilantro is traditional for ceviche, and I’ve used that too. I bet basil is nice as well. About a handful.) Drop in a jigger of olive oil and a bit of salt and pepper. Puree for a moment, then pour the mixture over the fish and veggies. Stir to coat, cover and refrigerate.
Now is a good time to chill a few nice glass dishes. I once used martini glasses for this, and it made for a handsome presentation.
After 15 minutes or so in the fridge, stir the fish. Return to the fridge for another 15 minutes or so. Maybe half an hour. Whatever. Remove from fridge, adjust salt & pepper if necessary, and serve in the chilled dishes. Makes three or four servings. Homemade bread sticks make a nice foil to the acidity of this dish, but that’s another post.
Of course, management assumes no responsibility for illness that might result from raw or undercooked fish consumed after following this recipe. Enjoy at your own risk.
* Mrs. Blocletters and I were in Paris a few summers back. A man seated next to us at a cafe ordered beef tartare. Ew, we winced. But he dug in with gusto.