Eat Well Summer Recipe: Ceviche 3 Ways
PHOTOS: JORDAN WHITEKO
Msgr. Michael J. Begolly, pastor of Mount St. Peter, St. Joseph and St. Mary of Czestochowa parishes in New Kensington, shares his Tuna Ceviche recipe with three variations.
Juice of three limes
1/4 cup virgin olive oil
1 clove garlic, peeled and coarsely chopped
1 tsp. chopped fresh ginger root
1 tsp. sea salt, plus more to taste
1 lb. sashimi-grade tuna, chilled and cut into 1/2-inch cubes
1 ripe but firm avocado, pitted, peeled and cut into 1/2-inch cubes
2 tbsp. chopped fresh cilantro
Belgian endive, lettuce or radicchio leaves for serving
Fresh cracked black pepper
CEVICHE: In a jar, mix lime juice, olive oil, garlic, ginger and sea salt. Shake until well mixed. Place tuna in glass bowl and pour on dressing. Toss to coat. Gently stir in avocado and cilantro. Add more salt if needed. Serve immediately on endive, lettuce or radicchio leaves. Top with a sprinkling of fresh cracked black pepper.
HEARTY RECIPE: Add fresh chopped zucchini and organic rose petals.
SOUP RECIPE: Liquefy contents of jar and add a splash of white wine infused with lemon verbena. Add chopped jalapeños for spice.