Tuna Ceviche

At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.

When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.

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Ingredients:

12 oz. sushi-grade fresh blue-fin tuna
bunch of fresh coriander, finely chopped
1 little gem lettuce (romaine lettuce hearts)
2 fresh red Fresno chiles, seeded and finely diced

For the dressing:

2 limes, zested and juiced
double the amount of olive oil to the lime juice
1-1/2″ piece fresh ginger, grated
1 tsp. sesame oil
2 Tbsp. soy sauce

Instructions:

Finely chop the tuna and put into a bowl. Add the coriander and mix well. Mix together all the dressing ingredients in a jar and pour over the tuna.

Refrigerate the tuna for 3 hours, covered.

Wash the lettuce leaves and dry thoroughly. Spoon some of the tuna into each leaf and sprinkle with chiles.

Source: Jamie Oliver, Episode#: JO1A14