It’s finally summer in San Francisco, and what better way to celebrate than to make some light, refreshing dishes. My personal summer favorite- tuna ceviche. It’s low fat, high protein, takes 30 minutes to assemble, and is completely, totally guilt free eating. I wanted to evoke memories from my time in the tropics, so I added a bit of mango and coconut milk. The sweetness of the mangos and coconut milk made for a fine counter balance against all of the lime juice present in this dish. I ate this as is- but it would pair perfectly with some tortilla chips and a beer. I’m guessing this would also pair well with a high acid wine such as a sauvignon blanc or a gruner veltliner. I sourced the fish from my latest discovery- Sun Fat Seafood in the Mission. It’s about as fresh as it gets; there are wall to wall tanks of live lobster, crab, fish, and beds of oysters and mussels. All of course, at quite reasonable prices, so I will be back.
1 lb sashimi grade tuna, finely diced
1 ripe mango, diced
1 avocado, diced
1-2 serrano chillies, seeded and diced
juice of 8 limes
1 tsp salt
2-3 Tbls coconut milk
Mix all ingredients in a small bowl, and let it sit for 15-20 minutes so the tuna gets slightly “cooked” by the lime juice. Serve immediately with some tortilla chips or a prawn cracker.
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