+
0 (0)

Categories: Appetizers, Fish and shellfish, Healthy eating, Main courses, Salads

Albacore ceviche salad

Albacore ceviche salad
Los Angeles Times

When the ceviche appetizer comes to the table, it's as beautiful as a peek into a tide pool brimming with sea life. A bright clamshell opens next to a curling purple octopus tendril; there's a flash of pink shrimp tail ... Read more

Total time: 30 minutes | Serves 6
Note: From Abigail Wolfe and Ian Torres at Chloe in Playa del Rey.
  • 1 cup sweet corn kernels, cut from 1 to 2 cobs
  • 3/4 cup plus 2 teaspoons extra virgin olive oil, divided
  • Salt, pepper
  • 12 ounces raw albacore tuna
  • 1/2 cup lime juice
  • 4 tablespoons tangerine juice
  • 1 1/3 cups peeled, seeded and diced cucumber
  • 1 cup red radish, julienned
  • 4 tablespoons chopped cilantro
  • 12 leaves red leaf lettuce
  • 2 tablespoons fresh cilantro leaves

Step 1Cook the corn kernels in 2 teaspoons oil in a small saute pan for 2 to 3 minutes on low heat until crisp-tender. Season with salt and pepper; place in a small bowl and chill.

Step 2Remove the sinew from the fish and cut the meat into small dice.

Step 3Combine the lime and tangerine juices with salt and pepper to taste, then whisk in the remaining 3/4 cup olive oil. Marinate the fish in this mixture for 3 to 5 minutes.

Step 4Combine the marinated fish with the chilled corn and the cucumber, radish and chopped cilantro. Season with salt and pepper to taste.

Step 5To serve, place 2 lettuce leaves on each salad plate. Spoon some of the juices onto the leaves. Using a slotted spoon, mound the ceviche onto each plate. Garnish with cilantro.

Each serving:
356 calories; 15 grams protein; 10 grams carbohydrates; 2 grams fiber; 30 grams fat; 4 grams saturated fat; 26 mg. cholesterol; 38 mg. sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Appetizers
Socca with peppers, fennel and olives
Beet and burrata salad
Avgolemono soup
Miso soup with Manila clams