Coastal vibes and bold flavors come together at Cabo Mexican Cocina, Nick Drivas’s new Northbrook hotspot. This bright, summery tuna ceviche from Chef Tino is a restaurant favorite—and perfect for patio nights at home.
Yield: 4 Servings
Ingredients:
16 ounces sushi- or sashimi-grade yellowfin tuna, diced into 1-inch cubes
1 cup thinly sliced scallions
½ cup minced red onion
¼ cup minced cilantro
1 tablespoon serrano pepper, seeded and minced (from about 1 chile)
2 tablespoons minced red jalapeno peppers, seeded and minced (from about 2 chiles)
1 tablespoon toasted sesame seeds
Himalayan pink salt, to taste
5 Tablespoons fresh lime juice
4 ounces (about ½ cup) extra-virgin olive oil
1 large, ripe avocado, peeled, seeded, sliced (for garnish)
Thinly sliced watermelon radish (for garnish)
Tortilla chips
1 to 2 serrano chiles, seeded, thinly sliced
Direction:
- In a large glass bowl, combine the tuna, scallions, red onion, cilantro, serrano and jalapeno peppers and sesame seeds. Season with salt. Pour in lime juice and olive oil and toss gently to coat. Cover and refrigerate 20-30 minutes or until chilled to cure the fish.
- To serve, spoon the ceviche onto or into chilled, small bowls, garnish with avocado and radish slices and serve chilled with warm tortilla chips.