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Spicy Tuna Ceviche

Photo: Greg Dupree; Styling: Heather Chadduck Hillegas

Hands-on time 15 mins
Total time 25 mins
Yield

Makes 10 servings

Combine the tuna with the lime juice mixture just before serving to maintain the bright red color of the fish--a must-do if you like tuna rare. If you want "cooked" tuna, soak it in 1/2 cup lime juice (enough to cover) for 1 to 3 hours, stirring occasionally, until opaque. (The fish will turn a grayish brown.) Drain, and stir in remaining ingredients.

Ingredients

  • 2 ounces bean threads (cellophane noodles)
  • 1/3 cup fresh lime juice
  • 3 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon olive oil
  • 1 tablespoon dark sesame oil
  • 2 teaspoons sugar
  • 1 teaspoon wasabi paste
  • 2 tablespoons chopped fresh cilantro
  • 2 green onions, thinly sliced
  • 1 finely diced avocado
  • 1/2 English cucumber, quartered and thinly sliced
  • 1 pound sushi-grade tuna, finely diced
  • 2 tablespoons toasted sesame seeds
  • 2 tablespoons toasted black sesame seeds

How to Make It

  1. Soak noodles according to package direc­tions; drain. Rinse with cold water; drain. Cut into 3/4-inch-long pieces using scissors.

  2. Combine lime juice and next 6 ingredients in a large glass or ceramic bowl. Stir in noodles, cilantro, green onion, avocado, and cucumber. Cover and refrigerate at least 30 minutes. Top noodle mixture with tuna; stir tuna into noodle mixture just before serving. Sprinkle evenly with sesame seeds.