Tuna Ceviche Tacos with Pineapple

Thanks to my friend, Eric Theiss who developed this delicious recipe.

Serves 4 to 6

Ingredients:

• 1 pound Anderson Seafoods’ Ahi Tuna Cubes
• 2 cups fresh lime juice (about 8 limes)
• ¼ cup finely chopped onion
• 1 cup orange juice
• 1 small Jalapeño pepper, seeded and diced
• 1 cup finely diced tomato
• ¾ cup finely diced pineapple
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon crushed red pepper flakes
• ½ teaspoon salt
• 1 teaspoon honey
• ½ cup chopped fresh cilantro
• 8 to 12 taco shells
• Shredded lettuce
• 1 avocado, peeled and chopped

Directions:

1. Cut the Ahi Tuna Cubes into smaller dice (this speeds up the cooking time and makes for smaller chunks to eat). Place the Ahi and the chopped onion into a large bowl and pour the fresh lime juice over the cubes so that it covers the fish. Add more lime juice if necessary. Cover and place the bowl into the refrigerator for about one hour. (If you leave the cubes their original size, leave the fish in the refrigerator for two hours.)
2. Remove the Ahi from the refrigerator and drain in a colander. Return the fish to the bowl and add the orange juice. Gently mix the fish in the orange juice then drain again in the colander.
3. Return the Ahi to a clean bowl. Add the remaining ingredients except for the cilantro to the bowl and gently combine. Let it sit for 30 minutes so the flavors have a chance to blend. Stir again and add the chopped cilantro.
4. Fill the taco shells with a layer of shredded greens then fill with the fish mixture and top with the avocado and more cilantro if desired.