Tuna Ceviche Friday, November 6, 2015


Chef Warren Weiss Babalu Tacos and Tapas

3 oz. sushi-grade Yellowfin tuna
6 oz. fresh pico de gallo
½ avocado diced at ½-inch, placed in avocado shell and set aside

Marinade Ingredients
1 tbsp. of House Tequila
¼ tsp. Kosher salt
¼ tsp. dried oregano
1 tbsp. lime juice


Combine all marinade ingredients and set aside.
In a small mixing bowl, combine marinade, tuna and pico de gallo. Mix well.
Fold in avocado.
Serve in a chilled bowl.