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Spicy Tuna Ceviche

Photo: Greg Dupree; Styling: Heather Chadduck Hillegas

Hands-on time 15 mins
Total time 25 mins

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.


  • 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.