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Rob Feenie's albacore tuna and salmon ceviche Add to ...

You can also use scallops and halibut in this recipe. If you are using halibut, leave it in the lime juice for another 15 minutes.

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  • Preparation time: 15 minutes
  • Ready time: 20 minutes


6 ounces albacore tuna

6 ounces salmon

1 small red onion, diced

1/3 cup fresh lime juice (about two to three limes)

1 large avocado, diced into 1/4-inch pieces

1/4 cup fresh cilantro, roughly chopped

1 teaspoon chopped Thai chilies


Tortilla chips for serving


Dice tuna and salmon into 1/4-inch pieces. (Make sure the fish is as fresh as you can get it and keep it chilled at all times. Albacore tuna loins are usually sold frozen. If you cannot find tuna, substitute scallops or halibut.) Place the fish, lime juice and onion in a large bowl and cover and refrigerate for 15 minutes. To serve, add the avocado, cilantro and chilies and season with salt. Serve in a chilled bowl with tortilla chips on the side and a few quartered limes and cilantro leaves for garnish.

Chef Rob Feenie is the Food Concept Architect at Vancouver’s Cactus Restaurants Ltd.

Suggested Wine Pairings

There are dishes - ceviche, for example - that beg for something other than table wine. Better options include dry sherry (specifically the styles labelled fino and manzanilla) and cold sake (the Japanese rice wine). And if you are intrepid enough to entertain a spirit at mealtime, consider a cold shot of vodka, a dry gin martini or a tequila-based cocktail, such as a classically prepared margarita (crucially made with fresh lime juice and sweetened only with triple sec liqueur - no added sugar). - Beppi Crosariol

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