TUNA CEVICHE SALAD
by Jackie Ang-Po
800 grams. sushi grade yellow fin tuna
Sea salt to taste
1 cup lime juice
2 medium shallots, finely chopped
2 tbsp minced jalapenos
1/3 cup julienne cilantro leaves, plus more for sprinkling
2 tbsps julienne mint leaves, plus more for sprinkling
2 tbsps julienne basil leaves, plus more for sprinkling
1/2 cup extra-virgin olive oil
8 leaves Boston or butter lettuce
grapefruit peeled and segmented
avocadoes peeled and thinly sliced
1. Cut the fish filets into 1” squares and ½” thick and place in a non-reactive bowl. Pour ½ cup of the lime juice, season with salt set aside in the fridge for 30 to 45 mins.
2. Combine the jalapeños, shallots, herbs and remaining 1/2 cup lime juice in a nonreactive bowl, cover and refrigerate.
3. Fifteen minutes before serving, whisk olive oil into shallot mixture. Pour over the tuna. Toss and refrigerate for 15 minutes.
4. Line plates with a lettuce leaf. Top with a layer of grapefruit and a layer of avocado. Adjust seasoning of tuna. Place a handful of each over the avocado slices and sprinkle with cilantro.