Ceviche with Plums and Ginger
Source: Sara Deseran, Tacolicious
This recipe was demonstrated for CUESA’s Market to Table program on September 1, 2018.
1 pound top-quality albacore tuna or other firm white-fleshed fish
⅓ cup freshly squeezed lime juice
1 teaspoon kosher salt
⅓ cup ¼ inch-diced cucumber (thin-skinned and unwaxed, preferably with small or few seeds)
⅓ cup ¼ inch-diced firm, tart-sweet plums
1 teaspoon thinly sliced Fresno chili, or more to taste
1 teaspoon grated, peeled ginger
½ cup loosely packed chopped basil
Salt to taste
Tortilla chips or small fried, salted tortillas, for serving
Dice the fish into ¼ inch cubes. Place in a bowl and add lime juice and 1 teaspoon salt. Cover and place in the refrigerator to marinate for 20-60 minutes, depending on your texture preference. The longer it sits, the more “cooked” and firm the fish will become. Any longer than that and it’ll be pickled!
Drain the fish and transfer to a serving bowl. Toss the fish with the cucumber, plums, chile, ginger, and basil. Season with salt to taste and squeeze lime juice over the ceviche to taste. Serve with tortilla chips for scooping.