Ceviche de atún

Ingredientes

• 1/3 cup thinly sliced red onion (tightly packed - Substitute with thinly sliced shallots or spring onions for a milder flavor.)
• 1 teaspoon kosher salt (Use sea salt or Himalayan pink salt as an alternative.)
• 14 oz Sushi-grade Albacore tuna
• Freshly ground black pepper (to taste - White pepper can be used as a substitute.)
• 1 jalapeno (thinly sliced (optional) - Use serrano peppers to add a spicier kick, or try bell peppers for a milder option.)
• 1/4 cup lime Juice (Substitute with lemon juice for a change in citrus flavor.)
• 1-2 tablespoons black sesame seeds (lightly toasted (SEE NOTES) - You can also use white sesame seeds as a replacement.)
• 1/4 cup cilantro (finely chopped - Or, try fresh parsley, basil, or mint if you’re not fond of cilantro.)
• 1/3 cup honey Mango (, cubed - Alternatively, try pineapple or papaya for a similar tropical touch.)
• 1 large avocado (, cubed - Try cooked sweet potato, or add diced cucumber or jicama for a crunchier texture.)

Preparación

1. 1

   In a medium bowl, combine onion and salt and allow to macerate while preparing the tuna and jalapeno.

2. 2

   Using a sharp knife, cut the tuna into 1/3 to 1/2-inch cubes and then add to the bowl. Season with pepper! Next, combine the sliced jalapeno and lime juice, tossing everything gently.

3. 3

   Let marinate in the fridge for ½ hour or up to 4 hours, depending on how ‘cooked’ you prefer your tuna to be. Meanwhile, toast the sesame seeds. See notes!

4. 4

   Right before serving, gently toss the cilantro and then the mango and avocado until coated. Make sure to adjust the salt and pepper to your taste. Sprinkle with toasted black sesame seeds and serve right away with some tortilla chips.