Recipe courtesy of Luis Gonzalez

Ceviche de Atun

Save Recipe
  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 3 servings
Share This Recipe

Ingredients

Coconut Avocado Mousse

Directions

  1. Dice the tuna and place in a non-reactive bowl. Add the lime juice, mescal, and chile de arbol powder, and toss to coat. Let the mixture marinate. Add the shallots, cilantro, and avocado, and gently toss to coat. Place a spoonful of the Coconut Avocado Mousse onto the center of a serving plate, then place crispy plantains on top to form a "nest" on top and spoon the ceviche into the nest. Sprinkle the radish over the plates and drizzle with the chile oil. In a food processor, combine the avocado, coconut milk, cilantro, and salt. Blend until the mixture is smooth.
Gluten-Free Double-Chocolate Black Bean Brownies
PREMIUM
15m Easy 100%
CLASS
Gluten-Free Chocolate Cake
PREMIUM
18m Easy 98%
CLASS
Ceviche
PREMIUM
Ben Robinson

Ceviche

34m Easy 100%
CLASS
Gluten-Free Garlic Shrimp Pasta with Spicy Tomato Sauce
PREMIUM