In the Kitchen: Tuna & Avocado Ceviche

In the Kitchen
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In the kitchen today, we welcome Chef Nick Rabar from Avenue N, making Tuna & Avocado Ceviche. This recipe takes about 25 minutes and serves 4-6.

  • 1 lb Tuna Steak, medium dice
  • 1 Cucumber, no skin, no seeds, medium dice
  • 1 – 2 Jalapeños, no seeds, thinly sliced
  • 1 Avocado, medium dice
  • 1 small bunch Cilantro, chopped
  • 3 Scallions, minced
  • 1/8 cup Lime Juice
  • 3 Tablespoons Rice Vinegar
  • 2 Tablespoons Orange Juice
  • 1 Tablespoon Fish Sauce (optional)
  • 1 teaspoon Olive Oil
  • 1 clove Garlic, minced
  • 1 pinch Kosher Salt
  1. Combine lime, scallion, vinegar, orange juice, fish sauce, olive oil, garlic and salt.
  2. Combine all other ingredients and add dressing as desired.
  3. Add additional salt to taste.

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