Ingredients
- 3 small tomatillos
- 2 tablespoons olive oil
- 1/2 cup balsamic vinegar
- 1 clove roasted garlic
- 1/2 cup fresh orange juice
- 1/4 small red onion, diced
- 1 cup diced sashimi-grad tuna
- 2 small California avocados, diced
- Kosher salt and freshly ground black pepper
Directions
- Light a fire in a charcoal or gas grill. Remove the papery husks from the tomatillos and rinse the fruit to remove the sticky coating. Cut the tomatillos into wedges and lightly oil them. Quickly grill the tomatillos so they’re crisp-tender, a couple of minutes per side. Remove them from the grill and let cool slightly. Combine them with oil, vinegar, and garlic in a blender, and process until pureed. (You can do this up to three days ahead of time.)
- At least 15 minutes prior to serving your ceviche, combine the orange juice, onion, and tuna in a medium bowl. Pour in the tomatillo puree and stir until blended. Add the diced avocado and gently toss. Season with salt and pepper. Let sit, covered and refrigerated, for 15 minutes, and then serve in chilled martini glasses or small serving bowls.
