What is the BEST ceviche recipe?

We are having a mexican dinner and would like to try ceviche.....I think I would prefer to use tuna over scallops or shrimp.





What is the BEST recipe that you can find or know of?





Ridiculous answers will have 100 points deducted from their accounts.





Thanks!What is the BEST ceviche recipe?
I am a former chef and both those 2 first recipes are fine, just make sure to make it in time, with tuna you want only to marinate it for 1-2 hours or it will ';cook'; in the citrus juices to much, and the size of the tuna pieces are important, I used to cut them in small cubes/chunks, and make the marinate up, marinate them while the rest of the meal was cooking add the garnishes like tomatos, avocado and cilantro, onions can go in with the first ingredients.





Also for the final seasoning taste it to make sure it is seasoned, do not put to much in the beggining, as it will toughen the fish or seafood, and drain in as carefully as possible, a little reserved juice is fine, even a drizzle of nice olive oil caps it off.What is the BEST ceviche recipe?
California Avocado Ceviche


Ingredients





* 1 陆 Pounds fish fillets, scallops or other shellfish cleaned, cut


* 2 tomatoes, diced


* 2 canned green chilis, diced into 1-inch cubes


* 2 Tbsp Cilantro, chopped


* 1 Cup olive oil


* 1 Clove garlic, minced


* 陆 Cup white wine


* 1 Onion, finely chopped


* 1 tsp oregano


* 3 or 4 Fresh California Avocados, cubed


* 陆 tsp basil


* 3 Cups rice cooked, hot


* 2 Cups lime juice





Instructions





1. Place fish in large bowl, combine oil, wine, oregano, basil and lime juice; pour over fish.


2. Cover and refrigerate at least 8 hours.


3. About 4 hours before serving, add tomatoes chilis, cilantro, garlic and onion. Return to refrigerator.


4. Just before serving, add avocado cubes, lift seviche from marinade with slotted spoon and serve immediately over rice.


5. (Makes 12 appetizer servings.)
1 pound medium-small shrimp, peeled and deveined


2 Tbsp salt


3/4 cup lime juice (juice from 4-6 limes)


3/4 cup lemon juice (juice from 2-3 lemons)


1 cup finely chopped red onion


1 serrano chile, ribs and seeds removed, minced


1 cup chopped cilantro


1 cucumber, peeled diced into 1/2-inch pieces


1 avocado, peeled, seed removed, cut into 1/2-inch chunks





1 In a large pot, bring to a boil 4 quarts of water, salted with 2 Tbsp salt. Add the shrimp and cook for 1 minute to 2 minutes max, depending on size of shrimp. (Over-cooking the shrimp will turn it rubbery.) Remove shrimp with a slotted spoon and place into a bowl of ice water to stop the cooking.





2 Drain the shrimp. Cut each piece of shrimp in half, or into inch-long pieces. Place shrimp in a glass or ceramic bowl. Mix in the lime and lemon juice. Cover and refrigerate for a half hour.





3 Mix in the chopped red onion and serrano chile. Refrigerate an additional half hour.





4 Right before serving, add the cilantro, cucumber, and avocado.





Serves 4-6.