NEW HAVEN, Conn. — Chef Arturo Franco-Camacho from Camacho Garage in New Haven shares with us a delicious recipe to make margarita ahi tuna ceviche!
Camacho Garage will be celebrating Cinco de Mayo on Sunday, May 5, with a schedule of events, including face painting, live donkeys, a live mariachi band, and more! For more information and reservations, head to their website.
Margarita Ahi Tuna Ceviche
Ingredients
1 pound of sushi-grade ahi tuna cut into small pieces
1/4 cup of fresh lime juice
1 ounce of good quality Tequila
2 tablespoons of extra virgin olive oil
1/2 cup of coconut milk
1 tablespoon of Agave nectar
1/2 of a fresh jalapeno seeded and minced
1/2 cup of small diced seedless cucumber
1/2 avocado chopped
1 bunch of green onion, thinly sliced
2 tablespoons of chopped cilantro
1 tablespoon of minced fresh ginger
1/4 cup of orange juice
1/2 teaspoon of kosher salt
Instructions
Put the tuna in a medium bowl.
Whisk all the liquids together in another small bowl and pour the mixture over to gently coat the tuna.
Add the jalapeno, avocado, green onion, cilantro, cucumber, and salt.
Cover the bowl and place it in the fridge for 15 minutes, stirring 1 to 2 times. Season to taste.
Serve with tostadas or lettuce leaves.
Enjoy!
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Jennifer Glatz is a digital content producer at FOX61 News. She can be reached at jglatz@fox61.com.
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