Ceviche Style Ahi Tuna with Tequila

I love tuna and especially tuna tartar!  This has spice that adds flavor without a lot of heat.  Double the amount of chili paste if you want more of a kick. Try my other versions – Tuna Tartar Asian Style or Tuna Tartar with Toasted Sesame Oil.  Serves 2 as a meal or 4 as an appetizer.


4 oz. of Sushi grade ahi tuna
1 tablespoon of tequila
2 tablespoons of fresh lime juice
1 tablespoon of finely diced red onion
1 tablespoon of finely diced cilantro
1 teaspoon of chili paste
1/2 teaspoon of kosher salt
1 tablespoon of Simple Syrup
Avocado Salsa
1 avocado diced see technique How to Cut an Avocado
Juice of half of a lime
1 tablespoon of finely diced red onion
1 tablespoon of finely diced cilantro
Sprinkle of kosher salt
Baked Tortilla Chips
Sliced key limes or regular limes


Thoroughly rinse and drain tuna. Cut into very small pieces. In a separate bowl combine all other ingredients for the tuna. Mix and gently fold in tuna. Place in the refrigerator for at least 30 minutes or until ready to serve. If you can’t find simple syrup see our recipe for making Simple Syrup. While waiting combine all ingredients for avocado salsa. This should be made right before serving. Cut tortillas and bake per our Baked Tortilla Chips recipe or use store bought chips. Plate all ingredients and in a decorative fashion, garnish with lime slices and /or cilantro leaves.

Suggested Beverage

Try El Conde Gran Reserva Estate Bottled Chardonnay (Chile), Villa Maria Unoaked Chardonnay Private Bin (New Zealand), Souverain Sauvignon Blanc (Alexander Valley, California), Root:1™ The Original Ungrafted Sauvignon Blanc (Casablanca Valley, Chili),  a Corona with a wedge of lime or Samuel Adams® Summer Ale (Boston, MA).

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