I will warn first off that this recipe contains uncooked Tuna.  Ceviche is basically, for lack of a better description, pickled raw fish.  I personally a not weirded out by raw fish – sushi is one of my favorite foods – but nonetheless, if you are weirded out by raw fish, you may want to give this one a pass.  I would buy your fish on the same day you plan to make the ceviche.  Make sure you’re careful to use extremely fresh fish from a reliable fish source.  Also be very careful to handle the tuna properly – keep it refrigerated, wash your hands, and make sure your kitchen is clean! 

 I used tuna as I have plenty of experience eating it and working with it.  The recipe I found on the website for Every Day with Rachel Ray - and it really came out pretty darn awesome, if I don’t say so myself.  I made it as part of a fancy celebratory dinner we had and frankly it made me feel like I was at some kind of swanky restaurant.  I didn’t make may modifications to this one – first, I didn’t make nearly as much of it, as we were using this as an appetizer sized portion.  Also, I don’t particularly like coconut milk, so I omitted that entirely.  As that was the bulk of the sauce, I decided to leave the remaining ingredients in the original amounts so that I would have enough sauce to coat the fish.  The important part is the acidity, so make sure you don’t tone that down, as that’s the part that ‘pickles’ the ceviche. 

Tuna Ceviche

from Every Day with Rachel Ray

• 1/2 pound sushi-grade tuna, cut into 1/2-inch cubes
• 1 tablespoon soy sauce
• 1/3 cup cilantro leaves, roughly chopped, plus a few leaves for garnish
• 1 tablespoon finely chopped ginger
• 1/2 jalapeño, finely chopped
• 4 scallions, green part only, thinly sliced
• 1 tablespoon fresh lime juice
• 1/2 teaspoon fish sauce
• Salt

• Combine all ingredients (except for the garnish!) in a bowl and refrigerate for at least 30 minutes.  Tada!  You’ve made ceviche!  Enjoy.