Tuna Ceviche 2 Ways w. Leche de Tigre | Tigers Milk

tuna

🥗Healthier: salmon

💰Cheaper: tilapia

Tilapia is often more affordable while still providing a mild flavor.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Vinegar can provide acidity at a lower cost.

red onion

🥗Healthier: green onion

💰Cheaper: white onion

White onion is less expensive and can be used in a pinch.

avocado

🥗Healthier: mashed peas

💰Cheaper: sour cream

Sour cream can add creaminess at a lower price.

Score the tuna into pieces and slice into nice slices.

Lay the tuna slices in a bowl and place it in the fridge.

Prepare the leche de tigre by blending cucumber, ginger, celery, peeled carrot, half a chili (seeds removed), and beetroot.

Taste the leche de tigre and adjust spice level with coconut water if too hot, then refrigerate until ready to use.

Top and tail the grapefruit, then segment it by removing all the pith.

Segment the blood orange in the same way as the grapefruit.

Cut cucumber into nice batons for garnish.

Use a mandolin to slice radish into super thin pieces, keeping them minimal to avoid overpowering the fish.

Scoop out avocado from the skin and prepare for garnish.

Remove the tuna from the fridge and squeeze lime juice over it, letting it sit for 3-4 minutes to 'cook' the fish.

Sprinkle over finely chopped red onion, segments of blood orange and grapefruit, and add radishes and cucumber for garnish.

Add coriander leaves and drizzle with leche de tigre and avocado oil, finishing with a sprinkle of smoked salt.

For the second version, cut the tuna into cubes, removing any sinew.

Squeeze lime juice over the cubed tuna and add a touch of red onion, brown chili (seeds removed), and cucumber.

Mix in avocado (if serving immediately), coriander, and segments of grapefruit and blood orange.

Drizzle with avocado oil, add radish, and mix gently before serving in a bowl.

Garnish with extra coriander and chili pieces on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary