Ingredients:
Two or Three large Ahi Tuna steaks
10-12 Limes or Lemons
Cilantro (how much is up to you. I love the stuff)
One Small or Medium Onion (preferable Vidalia, Maui, or some other sweet onion)
One or Two tomatoes
Jalapenos (how many? Depends on how hot you like it! I would recommend two to three, depending on how hot they are. If you want it more mild, remove the seeds and ribs.)
One or Two Avocados (Preferable Haas, the one with bumpy skin)
Salt and Fresh Pepper to taste
Directions:
1) Juice the lemons or limes into a large glass bowl.
2) Cut the tuna into small square pieces, about ½ inch by ½ inch. You don’t want it much smaller than that. Put those in the bowl with the citrus juice.
3) Dice the onion and jalapenos and place in the bowl with juice and tuna.
4) You’ll want to let this mixture marinate overnight, at least twelve hours but not more then twenty. The tuna will change color from red to white. Some people marinate it in the bowl but I pour the mixture out into a plastic bag to make sure the juices are distributed evenly. You don’t need a special bag. The sort that you put your vegetables in at the supermarket will do just fine.
5) After the fish has marinated pour the mixture into a serving dish. Depending on how much juice you have there will either be no liquid in the bag (preferable) or a lot of liquid. If there is a lot of liquid, poor it off before you place the mixture in the serving dish.
6) Dice the tomato and chop the cilantro and mix this into your fish/citrus/onion/jalapeno mixture before serving.
7) Top it off with chunks of Haas avocado.
8 ) Salt and Pepper to taste. You may not need any salt so taste it first.
How you serve it is up to you. Some people like it on a tostada shell (preferably home made) or tortilla chips (again, much better homemade)
I recommend an ice cold Mexican beer or a Margarita!
Enjoy!
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