TUNA CEVICHE IN RADICCHIO CUPS

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Tuna Ceviche in Radicchio Cups image

I love ceviche of all kinds. It always reminds me of a most memorable trip to Peru, and Peruvians are the ceviche champions in my book. This dish has the perfect balance of tang, zing, texture, color and banging flavor. I like to drink the ceviche juice in the radicchio cup first and then bite into the radicchio with tuna, YUM.

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

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
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

Steps:

  • 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.

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