B.C. summer recipes: How to make Dachi's albacore tuna ceviche

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      If you're hoping to avoid cooking with heat during hot weather, you could consider making a seafood dish that originated in Peru.

      For a taste of summer, chef Ben Berwick from Vancouver’s Dachi is sharing his recipe for his restaurant’s ceviche, which is made with albacore tuna.

      Dachi's albacore tuna ceviche

      Yield: four servings 


      12 oz albacore tuna loin, diced
      1 thinly sliced medium walla walla onion 
      4 oz shaved fennel
      4 oz diced celery
      4 oz diced cucumbers
      1/4 tsp fermented red chili 
      1/2 cup lime juice
      salt and pepper to taste 
      cilantro, for garnish


      Place all ingredients in a bowl and mix together.
      Let everything sit in the juice for 3 to 5 minutes, mixing every now and then.
      Place onto a plate and garnish with cilantro.
      Serve immediately and enjoy!

      Note: don't be shy with the salt seasoning—it's key and the acid will balance.