Recently I was selected to participate in an Avocados from Mexico promotion. I was happy to be included in this campaign because I love avocados. It wasn’t always like this for me. I can remember being a little girl and not liking avocados, even though I had never actually tasted one. Then, one day my parents encouraged me to actually taste an avocado, and I was hooked from that day forward.
Luckily, I don’t have to force my family to eat avocados, because everyone in my family loves them. In fact, I have a hard time keeping avocados in the house. One of my co-worker’s knows this about me, so every time she has an avocado, which in her opinion is too ripe, she will give it to me. There have been many mornings when I walk into my office and see an avocado waiting for me on my desk. (Thanks Ann!)
So, you can see that blogging about avocados is not a real dilemma for me. But what is more challenging is blogging about a recipe I use with avocados. Honestly, we eat avocados very simply, with a squeeze of lime and salt. Diego is a purist though, and enjoys his avocados sans lime or salt. Even though we love avocados, as I considered what recipe to share with you all, I was stuck. I decided to look through my pantry to inspire me to come up with an avocado recipe. Nothing. Then, I opened my freezer and I came across this.
Yellow fin tuna that Juan and the boys caught on a fishing excursion while we were on our family vacation in Cabo San Lucas. The guys caught a total of 18 beautiful tuna. The fishing crew cleaned, filleted, packed and froze it for us. The day we were scheduled to leave we went to WalMart, bought a cooler, packed it all in and brought it all home. We’ve been enjoying it ever since. Last week, while at a family barbecue my brother asked to use some to add to some guacamole he was making. Hmmm….
I was inspired. Now, not only did I have the two major ingredients–avocado and tuna, as it happened, I also had an occasion to cook something. All summer my next-door neighbors had talked about getting together on our porch for a happy hour. The summer was nearly over but we finally managed it. They planned to bring the mojitos, and I would bring the appetizer. I looked on-line for some guidance on what ingredients to include in my avocado tuna ceviche dip. I was missing some ingredients, but fortunately I had found suitable substitutions. I decided to improvise and this is what I came up with:
It was a hit. So easy, so good! I was so glad I could use the tuna that the boys caught. Then next day, I had unexpected company so I whipped up another batch. It was gone in a flash, but not before Olivia tried it and raved. She asked if I could make it for her to take to school. Unfortunately, it’s not the kind of recipe you make and pack for lunch. Something about taking raw fish and avocado and storing it in your school locker until lunchtime, doesn’t sound like a good idea. Still, I was happy the kids tried it and liked it too. Even Diego, the avocado purist, loved it. But, I guess I shouldn’t have been surprised because the main ingredient was avocados!
Here are the details:
1-2 ripe Avocados
1/2 pound raw good quality yellow fin tuna
2 tablespoons chinese chili paste
1 tablespoon soy sauce
1/4 chopped onion
1/4 cup chopped fresh cilantro
Juice of 1 lime
- Chop the avocado and tuna into bite-sized pieces, equal size. Finely chop onion and cilantro. Add the onion, soy sauce and chili paste to a bowl. Squeeze in some of the lime juice. Stir to combine. Add in the avocado and tuna. Stir gently to coat with chili paste mixture. Squeeze in additional lime juice and continue to stir gently to coat. Toss in cilantro. Add additional soy sauce or salt if needed. Serve immediately with chips, or crackers. Eat and enjoy. Repeat.
Do you want to try out an avocado recipe? Go here for recipes. Or if you’re a purist like Diego then just use the coupon on the sidebar, buy the avocados and enjoy!