This recipe, inspired by Israeli Salad, uses tomatoes, cucumbers, parsley, and fresh lemon juice. Not too much chopping but an incredible amount of flavor.
Israeli Salad Ceviche
Ingredients
Ceviche:
2–3 Persian cucumbers (½ cup chopped)
8 oz. heirloom cherry tomatoes (½ cup chopped)
3 Tbsp chopped fresh parsley
4 ounces sushi-grade tuna
1 Tbsp fresh lemon juice
1 Tbsp extra virgin olive oil
salt and pepper to taste
Tortilla Chips:
5 corn tortillas
1 Tbsp cumin
1 Tbsp salt
Instructions
To make the Homemade Tortilla Chips:
Preheat the oven to 400 degrees F and prepare a baking sheet with cooking spray.
Slice the corn tortillas into triangles and place them on the baking sheet in one layer, making sure none of the tortilla pieces are touching. Sprinkle the tortillas with the salt and cumin and bake for 8-12 minutes, until the chips are crunchy. Set them aside to cool and harden even further. Store the chips in an airtight container for up to 1 week.
To make the Israeli Salad Ceviche:
Chop the Persian cucumbers, heirloom cherry tomatoes and sushi-grade tuna into small pieces, making sure that the pieces are all similar in size.
Add the chopped fresh parsley, lemon juice, olive oil, salt and pepper and stir to combine.
Set the ceviche aside for 5 minutes for the tuna to cook slightly in the acidic lemon juice.
Ceviche is better fresh but can be refrigerated for 1-2 days. The fish will cook in the lemon juice so be prepared for cooked fish if you are eating leftovers the next day.
