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Tuna Ceviche with Salmon Roe

There is probably not a more refreshing appetizer than ceviche. Of course, the key is finding the freshest fish possible – so I prefer to make it as an impromptu appetizer or meal when I see something in the seafood case at the market that looks particularly appetizing.

I follow only a few basic rules when putting a recipe like this together. Other than fresh seafood, the rest is really about finding the right balance between acidity and creative ingredients. At a minimum, there should be some spice, salt, cilantro, citrus juice (usually lime), and onion. And generally the seafood included is raw, but it can be blanched briefly or in the case of shrimp I prefer it fully cooked.

I also think ceviche can benefit from a bit of surprise and here I include salmon roe. We are fortunate to be able to get easy access to affordable, sustainable caviar and roe, and it adds a pop of seafood freshness to any dish. Make sure you only stir in the roe at the last minute so as to minimize the effects of the citrus juice on the eggs.

8 oz fresh tuna (or other firm fleshed fish), cut into 1/4″ to 3/8″ dice

1/2 small white onion, diced, and then rinsed under cold water

1/2 serrano pepper, minced

1 to 2 limes, juiced

1/2 small orange, juiced

1/3 to 1/2 cup small tomatoes, diced

1 tsp salt, or to taste

2 TBS cilantro, roughly chopped

2 oz salmon roe


Gently mix all of the ingredients together except for the caviar and tostadas. Allow the ceviche to sit in the refrigerator for about an hour but no longer than two hours. Right before service, gently mix in the caviar and serve on warm tostada shells. Garnish with cilantro leaves.

#ceviche #tuna #salmon # caviar

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Dan McCoy