Ahi Tuna & Avocado Ceviche

Ingredients

• 2 Vital Choice Yellowfin Tuna Steaks (5 ounces each), thawed
• ¼ small red onion
• 3 fresh limes
• ½ jalapeno pepper
• 2 small ripe avocados
• ¼ cup fresh cilantro
• Kosher salt, to taste
• Small endive or lettuce leaves for serving (or tortilla chips)

Instructions

1. Cut the yellowfin tuna steaks into ½-inch cubes and refrigerate in a covered glass bowl; set aside in refrigerator.
2. Dice the red onion and juice the limes. Add to the yellowfin cubes, cover and refrigerate, stirring once, for 10 to 20 minutes.
3. As the tuna marinates, mince the jalapeño pepper. For mild ceviche, discard all of the jalapeño seeds before mincing. For a bit more heat, use some or all of the seeds.
4. Cut the avocado into ½-inch pieces. Roughly chop the cilantro. Combine the jalapeño, avocado and cilantro, season to taste with salt, and stir into the tuna after it marinates.
5. Rinse and separate the endive or lettuce leaves to create small “boats.” Fill each leaf (or chip) with a tablespoon of ceviche and serve immediately.