This is a simple, refreshing dish that perfectly represents the current trend in Baja-Mediterranean cuisine: the fusion of local ingredients and cooking techniques with European (mostly Mediterranean) ingredients, with an occasional Asian ingredient showing up in the mix. Variations of this dish pop up in restaurants all around Mexico, some adding spicy avocado dressing or fresh orange juice to the mix. I like to keep it simple to let the fresh taste of the ingredients shine through.

　　

Ingredients

serves 6

　　1 tablespoon olive oil

　　3 tablespoons soy sauce

　　2 tablespoons fresh lime juice

　　1 tablespoon fresh orange juice

　　1 1/2 pounds sushi-grade ahi tuna, diced (see Tips)

　　1/4 cup diced peeled seeded cucumber

　　2 tablespoons capers, drained

　　2 tablespoons sesame seeds, toasted (see Tips)

　　1/4 cup sliced pitted kalamata olives

　　Salt and freshly ground black pepper

　　Fresh cilantro, for serving, optional

　　Grilled tostadas (see Tips), for serving

　　

Step 1

Mix the olive oil, soy sauce, lime juice, and orange juice in a small bowl. Set the vinaigrette aside.

　　

Step 2

Carefully mix the diced tuna, cucumber, capers, toasted sesame seeds, and olives together in a large bowl. Add the vinaigrette and toss gently to combine. Season with salt and pepper to taste.

　　

Step 3

Divide the ceviche among chilled bowls, sprinkle with cilantro, if desired, and serve with grilled tostadas.

　　

tip

Step 4

Seafood is easiest to dice when it is partially frozen; this also makes for a much cleaned presentation. Use a very sharp knife.

　　

Step 5

To toast the sesame seeds, add them to a small skillet set over medium-low heat and cook, stirring frequently, until toasted and fragrant, about 3 minutes.

　　

Step 6

As for the grilled tostadas, just throw a couple of corn tortillas on a outdoor grill,or on a grill pan, and let them dry out over medium heat until they are nice and crunchy. Tear them into large pieces to serve.

　　Fresh Mexico