Ceviche is a perfect dish for any occasion, whether it’s a family gathering, a sunny summer day, or a light appetizer before a main course. If you love fresh, flavorful seafood, the Cucumber Avocado Ahi Ceviche is your go-to recipe. This ceviche recipe combines sushi-grade ahi tuna with crunchy cucumber, creamy avocado, and a tangy dressing, creating a balanced and refreshing dish that everyone will love.
In this article, we will explore everything you need to know about this recipe – from the origin of ceviche to detailed preparation steps, variations, and nutritional benefits. Whether you’re an experienced home cook or just starting to explore the world of ceviche, this recipe will guide you step-by-step.
What is Cucumber Avocado Ahi Ceviche?
Ceviche is a popular dish in many Latin American countries, typically made with raw fish or seafood that is “cooked” in citrus juice, such as lime or lemon. In this Cucumber Avocado Ahi Ceviche recipe, we take fresh sushi-grade ahi tuna and marinate it in a blend of lime and lemon juices, allowing the acidity to “cook” the fish slightly while keeping it tender and delicious.
To add crunch and freshness, we incorporate cucumber and top it with creamy avocado, which provides a rich contrast to the acidity of the citrus. The dish is dressed with a flavorful combination of oils, spices, and herbs, resulting in an elegant, light appetizer or summer meal that’s easy to prepare.
The Origin of Ceviche
Ceviche, also spelled “cebiche” or “seviche,” is a beloved dish with roots in Latin America, particularly in countries such as Peru, Mexico, and Ecuador. While the exact origin is debated, Peru is often credited as the birthplace of ceviche, and it remains a national dish there. Traditionally, ceviche is made with freshly caught fish or shellfish, marinated in freshly squeezed lime or lemon juice, and mixed with ingredients like onions, cilantro, and chilies. Over time, variations of ceviche have appeared around the world, with different countries adding their unique twists to the dish.
The Cucumber Avocado Ahi Ceviche recipe we’re focusing on is an adaptation that combines the classic ceviche ingredients with the addition of creamy avocado and cool cucumber, which are perfect for balancing the acidity of the lime and lemon juices. This variation highlights the light, fresh flavors that make ceviche such a popular dish for warm weather and special occasions.
Ingredients for Cucumber Avocado Ahi Ceviche
To prepare this delicious ceviche, you’ll need the following ingredients:
For the Ahi Tuna:
- 1 lb sushi-grade ahi tuna (yellowfin or bigeye, cut into 1/2-inch cubes)
- 1/2 cup fresh lime juice (about 6-8 limes)
- 2 tablespoons fresh lemon juice (about 1 lemon)
- 1/4 teaspoon sea salt
Vegetables:
- 2 medium cucumbers (English or Persian, diced)
- 2 large ripe avocados (diced)
- 1/4 red onion (finely minced)
- 1 jalapeño pepper (seeded and finely minced)
- 2 tablespoons fresh cilantro (chopped)
- 1 tablespoon fresh mint (chopped, optional)
Dressing:
- 2 tablespoons extra virgin olive oil
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon fresh ginger (grated)
- 1 clove garlic (minced)
- Pinch of red pepper flakes
- Salt and white pepper to taste
Garnish:
- Microgreens or baby cilantro
- Sesame seeds (black or white)
- Lime wedges
- Thinly sliced radishes (optional)
- Edible flowers (optional)
Step-by-Step Preparation Method
Follow these simple and clear steps to make your Cucumber Avocado Ahi Ceviche:
1. Prepare the Ahi Tuna:
- Check Quality: Before you begin, make sure your tuna is sushi-grade, which guarantees it is fresh and safe to consume raw. The tuna should be bright red and firm to the touch.
- Cube the Tuna: With a sharp knife, cut the ahi tuna into uniform 1/2-inch cubes. Ensure you remove any dark bloodline or sinew.
- Marinate the Tuna: Place the cubed tuna in a non-reactive bowl (such as glass or ceramic). Add the lime juice, lemon juice, and sea salt. Toss the tuna gently to coat it evenly.
- “Cook” in Citrus: Cover the bowl and refrigerate the tuna for 15-20 minutes. The citric acid from the lime and lemon juices will lightly “cook” the exterior of the tuna, leaving the inside rare.
2. Prepare the Vegetables:
- Cucumber: Peel the cucumbers (optional) and remove the seeds (especially if using regular cucumbers). Then, dice the cucumber into small, uniform pieces for a clean texture.
- Avocado: Cut the avocados just before serving to prevent browning. Dice them into similar-sized pieces as the tuna cubes.
- Aromatics: Finely mince the red onion and jalapeño. Chop the cilantro and mint for a fresh, herbaceous touch.
3. Make the Dressing:
- In a small bowl, whisk together the olive oil, rice vinegar, sesame oil, fresh ginger, minced garlic, and red pepper flakes.
- Season the dressing with salt and white pepper to taste.
4. Assemble the Ceviche:
- Drain Tuna: After marinating, remove the tuna from the citrus liquid, reserving 2-3 tablespoons of the marinade.
- Combine: In a large mixing bowl, gently fold together the marinated tuna, diced cucumber, diced avocado, minced red onion, minced jalapeño, and chopped cilantro and mint.
- Dress the Ceviche: Add the prepared dressing and reserved citrus marinade to the mixture, folding gently to combine the flavors.
- Final Seasoning: Taste the ceviche and adjust with extra salt, pepper, or lime juice if needed.
5. Garnish and Serve:
- Transfer the ceviche to individual serving bowls or a large platter. Garnish with microgreens or baby cilantro, sprinkle with sesame seeds, and add thinly sliced radishes for an extra crunch.
- Serve with lime wedges on the side, and optionally, drizzle with more sesame oil for extra flavor.
Variations of Cucumber Avocado Ahi Ceviche
While the base recipe is already delicious, you can easily switch up the ingredients to give your ceviche a unique twist. Here are some variations to try:
Asian-Inspired Ceviche:
- Swap the lime juice for ponzu sauce for a more tangy, soy-based flavor.
- Add wakame seaweed for a delightful oceanic touch.
- Garnish with nori flakes for an added depth of umami.
Tropical Twist:
- Incorporate diced mango or pineapple to add sweetness and tropical flair.
- Add coconut flakes to the dressing for a creamy, coconutty flavor.
- Use coconut milk in place of some of the olive oil for a more tropical base.
Spicy Version:
- For those who love heat, add a bit of sriracha or chili oil to the dressing.
- Include serrano peppers or more jalapeños for an extra kick.
- Top with togarashi seasoning for a spicy-sesame flavor.
FAQs About Cucumber Avocado Ahi Ceviche
1. Can I use other types of fish for ceviche?
Yes, you can use other types of sushi-grade fish like salmon or snapper in place of ahi tuna. Make sure the fish is fresh and safe to eat raw.
2. Can I make the ceviche ahead of time?
Ceviche is best served fresh. However, you can prepare all the components (vegetables, dressing, and tuna) ahead of time and combine them just before serving.
3. Is ceviche safe to eat?
Yes, ceviche is safe to eat as long as you use sushi-grade fish and keep it properly chilled during preparation. Always purchase your fish from a trusted source to ensure its quality.
4. Can I make this ceviche without avocado?
Yes, while avocado adds creaminess and texture, you can leave it out if you prefer. The dish will still be refreshing and delicious without it.
5. How can I store leftover ceviche?
Ceviche is best enjoyed immediately, but if you have leftovers, store them in an airtight container in the refrigerator for up to 2 hours. After that, the citrus will continue to “cook” the fish, and the texture may change.
Conclusion: Cucumber Avocado Ahi Ceviche
This Cucumber Avocado Ahi Ceviche is an excellent choice for anyone looking for a light, fresh, and flavorful dish. The combination of sushi-grade tuna, avocado, and cucumber creates a balance of textures and flavors that is both satisfying and refreshing. With easy preparation steps, simple ingredients, and plenty of opportunities for customization, this ceviche recipe is perfect for any occasion. Whether you’re hosting a summer party or simply want a healthy and delicious meal, this ceviche is sure to impress. Enjoy it as an appetizer, serve it with chips, or pair it with a cold drink for the ultimate summer experience.
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Cucumber Avocado Ahi Ceviche Recipe: A Refreshing and Flavorful Delight
- Total Time: 20 minutes
- Diet: Gluten Free
Description
Ceviche is a popular dish in many Latin American countries, typically made with raw fish or seafood that is “cooked” in citrus juice, such as lime or lemon. In this Cucumber Avocado Ahi Ceviche recipe, we take fresh sushi-grade ahi tuna and marinate it in a blend of lime and lemon juices, allowing the acidity to “cook” the fish slightly while keeping it tender and delicious.
Ingredients
For the Ahi Tuna:
- 1 lb sushi-grade ahi tuna (yellowfin or bigeye, cut into 1/2-inch cubes)
- 1/2 cup fresh lime juice (about 6–8 limes)
- 2 tablespoons fresh lemon juice (about 1 lemon)
- 1/4 teaspoon sea salt
For the Vegetables:
- 2 medium cucumbers (English or Persian, diced)
- 2 large ripe avocados (diced)
- 1/4 red onion (finely minced)
- 1 jalapeño pepper (seeded and finely minced)
- 2 tablespoons fresh cilantro (chopped)
- 1 tablespoon fresh mint (chopped, optional)
For the Dressing:
- 2 tablespoons extra virgin olive oil
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon fresh ginger (grated)
- 1 clove garlic (minced)
- Pinch of red pepper flakes
- Salt and white pepper to taste
For Garnish:
- Microgreens or baby cilantro
- Sesame seeds (black or white)
- Lime wedges
- Thinly sliced radishes (optional)
- Edible flowers (optional)
Instructions
Prepare the Ahi Tuna:
- Check quality: Ensure your tuna is sushi-grade and very fresh. It should have a bright red color and firm texture.
- Cube the tuna: Using a sharp knife, cut the ahi into uniform 1/2-inch cubes. Remove any dark bloodline or sinew.
- “Cook” in citrus: Place cubed tuna in a non-reactive bowl (glass or ceramic). Add lime juice, lemon juice, and sea salt. Toss gently to coat all pieces.
- Marinate: Cover and refrigerate for 15-20 minutes. The acid will lightly “cook” the outside of the tuna while keeping the center rare.
Prepare the Vegetables:
- Cucumber: Peel cucumbers if desired (leave skin on for color and texture). Remove seeds if using regular cucumbers. Dice into small, uniform pieces.
- Avocado: Cut avocados just before serving to prevent browning. Dice into pieces similar in size to the tuna.
- Aromatics: Finely mince red onion and jalapeño. Chop fresh herbs.
Make the Dressing:
- Whisk together: In a small bowl, combine olive oil, rice vinegar, sesame oil, grated ginger, minced garlic, and red pepper flakes.
- Season: Add salt and white pepper to taste.
Assemble the Ceviche:
- Drain tuna: Remove tuna from citrus marinade, reserving 2-3 tablespoons of the liquid.
- Combine: In a large bowl, gently fold together:
- Marinated tuna
- Diced cucumber
- Diced avocado
- Minced red onion
- Minced jalapeño
- Fresh herbs
- Dress: Add the prepared dressing and 2-3 tablespoons of reserved citrus marinade. Fold gently to combine.
- Final seasoning: Taste and adjust salt, pepper, and lime juice as needed.
Serving Suggestions
Presentation Options:
- Individual portions: Serve in small bowls or glasses
- Platter style: Arrange on a large plate with garnishes
- Lettuce cups: Serve in butter lettuce leaves
- With chips: Accompany with plantain chips or wonton crisps
- On toast: Serve over grilled bread or crostini
Garnish Ideas:
- Sprinkle with sesame seeds
- Top with microgreens
- Add thin radish slices for crunch
- Drizzle with additional sesame oil
- Serve with lime wedges
Important Safety Notes
- Use only sushi-grade fish from a reputable fishmonger
- Keep cold throughout preparation and serving
- Serve immediately or within 2 hours of preparation
- Don’t over-marinate – 15-20 minutes is sufficient for the tuna
Notes
This light and zesty ceviche is a refreshing way to enjoy ahi tuna with creamy avocado and crisp cucumber. It’s perfect as a chilled appetizer or a light meal on warm days. Serve with tortilla chips or lettuce cups for added crunch!
- Prep Time: 20 minutes
- Cook Time: 0 minutes (cured)
- Category: Appetizer / Salad
- Method: Cured
- Cuisine: Latin American / Fusion
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2g
- Sodium: 310mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 18g
- Protein: 4g
- Cholesterol: Moderate
Keywords: Cucumber Avocado Ahi Ceviche Recipe
