Tuna Ceviche in Radicchio Cups
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 210
- Total Fat
- 7
- Saturated Fat
- 1
- Carbohydrates
- 15
- Dietary Fiber
- 4
- Sugar
- 3
- Protein
- 23
- Cholesterol
- 29
- Sodium
- 866
- Total: 40 min (includes chilling time)
- Active: 20 min
Ingredients
1 pound sushi-grade tuna, cut in 1/4-inch cubes
2/3 cup quartered cherry tomatoes
1/4 cup thinly sliced red onion
2 tablespoons finely diced jalapeño
2 tablespoons finely chopped cilantro, plus more for garnish (optional)
1 teaspoon grated garlic
2 tablespoons extra-virgin olive oil
1 teaspoon lime zest
2 1/2 tablespoons fresh lime juice
2 tablespoons fresh lemon juice
1/2 cup 1/4-inch-diced avocado
12 radicchio cups
Fine sea salt and freshly cracked black pepper
Directions
- In a medium bowl, combine all the ingredients except the avocado, radicchio, salt and black pepper. Add 1/4 teaspoon sea salt. Toss together, cover and refrigerate for 20 minutes, stirring the ceviche every 5 minutes.
- Place the radicchio cups on a service platter, divide the ceviche with its the juices evenly among the cups. Top each with the avocado and season with sea salt and black pepper. Top with more cilantro, if desired.