Ahi Ceviche with Chipotle Aioli

Ingredients

Ceviche

• 16 ounces sushi grade Ahi Tuna, cut into ½- ¾ inch cubes
• 1 red onion, diced
• 1 jalapeño, finely diced
• 1 cup colorful cherry tomatoes, quartered
• 1 cup cucumber, diced
• ½ cup cilantro leaves, chopped
• 4 garlic gloves, minced
• 1 avocado, cut in ½ inch cubes
• 3 limes, juiced
• 1 lemon, juiced
• ½ teaspoon salt
• ½ teaspoon pepper

Chipotle Aioli

• 1 cup mayonnaise
• 1-3 tablespoons Chipotle in Adobo sauce

Directions

To make the ceviche, mix all of the ingredients together. Refrigerate for 20 minutes, or up to an hour. The juice from the limes and lemon will “cook” the Ahi and turn it from bright pink to pale and opaque.

To make the chipotle aioli, blend the ingredients together with an immersion blender or traditional blender.

To serve, place a mound of ceviche on a crispy tortilla, wonton, alongside tortilla chips, or in a parfait glass with a tortilla chip for garnish. Drizzle or place a dollop of the chipotle aioli on top of the ceviche for a perfect appetizer or main dish.

Pair with 1850 Wine Cellars Rosé wine.