Monday, December 5, 2011
Tuna Ceviche with Cilantro-Lime Vinaigrette and Baby Arugula
Here's a simple and equally pretty salad or appetizer to serve at your next party. Just be sure your guests like cilantro...if not...I would think a suitable substitute would be a combination of fresh basil and parsley!
*To make your tuna easier to cube, place the tuna steaks in the freezer for about 15-20 minutes before slicing, this ensures it's nice and cold too!
1.) Make this Cilantro-Lime Vinaigrette exactly as written below. At the end, stir in one tablespoon of very finely diced scallion. (The scallion is optional but I enjoy a little scallion crunch with my tuna ceviche.)
2.) Dice up super fresh Ahi Tuna and place in a bowl.
3.) Spoon some of the prepared vinaigrette onto the tuna and mix together.
4.) Spoon some Cilantro-Lime Vinaigrette on the bottom of a plate.
5.) Place a circle cookie cutter (or food shaper) centered on top of the vinaigrette.
6.) Spoon tuna ceviche into the circle and lightly pack it down.
7.) Remove the circle, top with a bit of baby arugula and drizzle with a tad more vinaigrette.
Cilantro-Lime Vinaigrette EatingWell.com, February-March 2006
1 cup packed cilantro
1/2 cup extra-virgin olive oil
1/4 cup lime juice
1/4 cup orange juice
1/2 teaspoon salt
1/2 teaspoon pepper
Pinch of minced garlic
Place all ingredients in a food processor and blend until smooth vinaigrette consistency.