I'm throwing a small party this afternoon to celebrate Cinco de Mayo, even though it's technically tomorrow. The weather has just been so gorgeous here in Columbus, Ohio that it would be a shame not to take advantage of it.
So a group of us are going to gather at my apartment mid afternoon and sit around the pool, grilling chicken and beef tacos and drinking margaritas. Not a bad way to spend a Sunday, if I do say so myself. (I do.)
As I've also been informed numerous times, tomorrow happens to be Star Wars Day. May the Fourth.. may the fourth be with you... "may the force be with you"... get it? Apparently my party was going to be rather small before I assured my guests that we could watch Star Wars while eating tacos and drinking margaritas... You win some and you lose some, I guess.
Anyhow, I few days ago, I found myself alone and hungry. Big shocker. I'm always hungry. Like bottomless pit kind-of hungry. It's bad when J and I can have wing-eating contests, and I actually manage to keep up with him. He's 6'4. I'm 5'6. It's totally unladylike of me, and I have no idea why I'm bragging about this.
I'll stop now.
Back to the point -- I was in the mood for something light and something that would taste like vacation. So obviously, ceviche fit the bill, perfectly. It's super simple to throw together and it makes just the right amount of food for a single serving. Oh yes.
Ahi Tuna Ceviche
4 oz piece of sushi grade ahi tuna, diced
1 small Hass avocado, diced
1 green onion, minced
1 mini cucumber, diced
Juice of 1/2 lime
sea salt, to garnish
1. Rinse the ahi tuna and place it in a medium sized bowl. Pour the juice of one half of a lime over the tuna. Toss together lightly. The tuna should be completely covered in lime juice.
2. Add the onion, cucumber, and avocado to the bowl. Drizzle the avocado or olive oil over the mixture and stir gently.
3. Sprinkle sea salt over the ceviche and serve in a fancy martini glass. You can hang a slice of lime over the rim for an extra effect.