Tuna Ceviche with Chipotle-Shallot Marinade

Tuna Ceviche with Chipotle-Shallot Marinade

Serves 4 as a starter

½ pound sushi-grade ahi tuna, diced
½ cup diced fresh mango
½ cup diced jicama
½ cup fresh cilantro, chopped, plus 2 tablespoons extra for garnish
¾ cup Chipotle–Shallot Marinade (recipe follows)
1⁄3 cup Quick and Easy Guacamole
8 tortilla chips
1⁄3 cup Wasabi Sour Cream (recipe follows)
¼ cup avocado, diced

1. In a large mixing bowl, toss the tuna with the mango, jicama, and cilantro. Add the marinade and toss until the fish is coated.

2. Place two dollops of the guacamole on a small plate and set a tortilla chip on each of the dollops. Then place a dollop of the wasabi sour cream on each of the chips. Top the chips with a generous spoonful of the tuna mixture. Garnish with the cilantro and more avocado.

3. Repeat until you have four plates of ceviche, with two tuna–topped chips on each.


Makes about 1¼ cups

½ cup chipotle peppers canned in adobo
¼ cup honey
¼ cup shallots, chopped
4 limes, juiced
½ cup extra–virgin olive oil
11⁄3 tablespoons kosher salt

Whisk all the ingredients in a small bowl and set aside for 20 minutes to let the flavors cohere.


Makes about ¾ cup

½ cup heavy cream
¼ cup sour cream
1 teaspoon wasabi powder
2 teaspoons salt
2 teaspoons lime juice

In a small bowl, whisk all the ingredients vigorously until the cream forms soft peaks.