Prepare the Ahi Tuna:

1. Check quality: Ensure your tuna is sushi-grade and very fresh. It should have a bright red color and firm texture.
2. Cube the tuna: Using a sharp knife, cut the ahi into uniform 1/2-inch cubes. Remove any dark bloodline or sinew.
3. “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.
4. 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:

1. Cucumber: Peel cucumbers if desired (leave skin on for color and texture). Remove seeds if using regular cucumbers. Dice into small, uniform pieces.
2. Avocado: Cut avocados just before serving to prevent browning. Dice into pieces similar in size to the tuna.
3. Aromatics: Finely mince red onion and jalapeño. Chop fresh herbs.

Make the Dressing:

1. Whisk together: In a small bowl, combine olive oil, rice vinegar, sesame oil, grated ginger, minced garlic, and red pepper flakes.
2. Season: Add salt and white pepper to taste.

Assemble the Ceviche:

1. Drain tuna: Remove tuna from citrus marinade, reserving 2-3 tablespoons of the liquid.
2. Combine: In a large bowl, gently fold together:
   • Marinated tuna
   • Diced cucumber
   • Diced avocado
   • Minced red onion
   • Minced jalapeño
   • Fresh herbs
3. Dress: Add the prepared dressing and 2-3 tablespoons of reserved citrus marinade. Fold gently to combine.
4. 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