Category Archives: Hors D’Oeuvres

Tuna Ceviche

I struggled with the title for this recipe and finally decided to name it Ceviche because it is the interpretation of what this tuna really is. When a fish is denatured by a citrus juice, in this case lime juice it really is considered to be a ceviche which is very popular in Latin America. However the recipe that I got this from was titled Tuna Tartare. My resident “fish expert” wants it to be called Ceviche and he enjoyed it very much. This is the second time I made this recipe. The first was on New Years Eve and I made it with my friend, Susan. We made the amounts listed here, last night I made 1 box and cut the recipe by 2/3. You can play somewhat with ingredients, you might not want to use hot sauce or jalapeno and you can omit. I have to say I used both last night and would have liked it spicier. Next time I will add more hot sauce.

Also a little note after researching the topic of Tuna. The original recipe says to mix well so I did, but if you mix well with the fish in it you cause a lot of air to get into the fish and the fish will turn a browner color. It is just oxygenation of the fish and it is not harmful. So I recommend mixing the sauce well first and then add to the fish and stir gently and cover with plastic wrap and refrigerate for at least an hour to allow flavors to marinate. The change in color is not harmful as long as you are starting out with very fresh tuna . I used a box of sushi grade frozen tuna available in my Whole Foods Market. You can purchase from your local fish store as well. The frozen one was very easy to work with but comes in very small blocks. (see picture) and is rather pricey.

It takes about 1/2 hour to prep. and is worth the effort. This recipe will probably serve 6-8 and maybe a little more as an appetizer. I served alongside some delicious tortilla chips but any chips will do. The layering of all these flavors is spectacular. If you don’t want to use toasted sesame seeds you can omit.

*I would eat any left-overs within 24 hours.


1 1/4 lb. sushi grade tuna (see photo of the tuna I used or ask your local fish merchant)

3/4 cup good olive oil

3 limes, zest grated

1/2 cup freshly squeezed lime juice ( use the limes you just zested) you may need more so have a few extra on hand. I used a juicer because it’s impossible to hand squeeze limes.

1 teaspoon wasabi powder

1 1/4 Tbsp. Soy Sauce

1 Tbsp. Hot Red Pepper Sauce–I used Cholula Hot Sauce

1 Tbsp. Kosher Salt

1/2 Tbsp. Freshly Ground Pepper

app. 6 minced scallions, white and green parts

1/2 -1 Minced Fresh Jalapeno Pepper, seeds removed–wear plastic gloves and leave a few seeds if you like spicier.

3 ripe Haas Avocados or any ones you can get

1 Tbsp. Toasted Sesame Seeds, optional if you don’t want the seeds.


Follow directions on the box of sushi grade tuna for defrosting

if you’re not using fresh. Make sure fish is dry and cut the tuna into small dice pieces about 1/4″and place in a large bowl. In a separate bowl, combine the olive oil, lime zest, lime juice, wasabi, soy sauce, hot red pepper sauce, salt and pepper, use a whisk and whisk well then pour over the tuna , add the scallions and jalapeno and mix gently and quickly so as not to oxygenate tuna too much. Cut the avocados in half, remove the pit and peel. Cut the avocado into small chunks to your liking. Carefully mix the avocado into the tuna mixture. Add the toasted sesame seeds, if you are using and season to taste. Allow the mixture to sit in the refrigerator for at least an hour for the flavors to meld together.

Serve with tortilla chips of your liking and Enjoy!






Cream Cheese and Lox/Salmon Appetizer

Winter '13 colorado 023Winter '13 colorado 020Winter '13 colorado 021Winter '13 colorado 022This is an appetizer that I used to make all the time and then for some reason stopped making and am now starting to make again! It’s funny how that happens.  It couldn’t be easier and it looks so good. It’s good if you’re looking for something new to make, very few ingredients and all you’ll really need is a good sharp knife for cutting rolls. Out here in Colorado I was able to get very soft extra large tortillas, they work really well. If you can’t find very soft ones, just use regular tortillas or wraps. If you can’t get large just use small ones.  Look at photos, just lay salmon on top of cream cheese in a row starting at the top and go to just before the bottom of tortilla. One 4 oz. package will probably go for 3 large tortillas and 4 small. Good for 4 – 6 people.


1 4 oz. package of salmon ( or 4 ounces lox)

whipped cream cheese (just easier to spread than bar cream cheese)

1 package of large soft tortillas, or just any size tortilla will do just fine (or you can just use any kind of wrap bread) these are usually available in the deli department of your supermarket.


* see photos (for best description)

Take out tortilla , spread whipped cream cheese all over the tortilla, place  slices of salmon starting at the top and go to almost bottom, and then roll up tortilla ( like a wrap) I cut off the ends, and then slice tortilla into app. 1 to 1 1/2″ pieces. App . 5  pieces per tortilla.  Refrigerate till ready to eat and you’re good to go. Put on a pretty plate with some lemon wedges and you’re good to go.

*you can add diced up red onions, or capers. Your call. I just did cream cheese and lox and they were perfect.