|1 h 15 min||0 min||1 h 15 min||6|
|1 avocado(s)||Avocado (pitted, diced)|
|1 tsp||Black pepper|
|1/4 cup||Cilantro (coriander) (chopped plus leaves for garnish)|
|450 gm||Tuna, bluefin, raw (sushi-grade, sliced)|
|3/4 cup||Lime juice (fresh)|
|1/2 tsp||Salt (to taste)|
|1 onion(s)||Sweet onion (halved and sliced)|
Line a baking sheet with plastic wrap. Arrange the tuna slices in a single layer on the baking sheet and freeze until fairly firm, about 15 minutes.
Stack the slices of tuna. Using a very sharp chef's knife, cut the tuna into neat 1/4-inch cubes. Transfer the cubed tuna to a medium glass or ceramic bowl and stir in the red onion, lime juice and black pepper. Cover the tuna with plastic wrap and refrigerate for 1 hour, stirring gently with a plastic spatula every 15 to 20 minutes (the diced tuna will change colour slightly).
Just before serving, gently fold in the diced avocado and chopped cilantro and season with salt. Transfer the ceviche to a bowl or individual glasses. Garnish with cilantro leaves and serve with tortilla chips.
To make AIP friendly omit: Black pepper