Middle Eastern-Inspired Ceviche

Eating raw fish in dishes like sushi or ceviche is relatively new to some parts of the world. I grew up with the Moroccan cuisine which centers around traditional slow food that cooks for hours. I imagine my mom’s reaction to the dish below and I crack up. She would say: “raw fish? Unheard of!”

• 0.9 oz red tuna, cubed into small pieces

• 2 radishes, very finely chopped

• 1 chili pepper, finely chopped

• 2 tbsp. Lemon (unpeeled), finely chopped

• 2 tbsp. fresh lemon juice

• ¼ cup parsley,  finely chopped

• ¼ cup cilantro,  finely chopped

• 2 scallions, finely chopped

• 1 tsp. Dried mint

• 2 tbsp. Chopped basil

• 1 tbsp. fine bulgur, soaked in cold water for ½ hour and drained

• 2 tbsp. Olive oil

For serving:

½ cup full-fat  yogurt or Labneh cheese (see recipe)

Olive oil

Optional: ½ avocado, diced and seasoned with lemon juice, salt and pepper

1. Mix all of the ingredients. Let it sit for 30 minutes. Fix seasoning.

2. In a wide plate, spread the yogurt. 

3. Using a ring, make one layer of avocado, then a second layer of the tuna.

4. Drizzle with olive oil and serve.