Once again I got sushi grade ahi from my fish monger – bam! This recipe was inspired by a PAtricia Wells recipe in Salad as a Meal – I used Ahi instead of halibut. This is the perfect lunch for a hot summer day.
Ingredients:
1 lb ahi, cut into 1/2 inch cubes
1 avocado, cut into 1/2 inch cubes
1 tomato, cut into 1/2 inch cubes
1 shallot, thinly sliced
1 jalapeño, minced
1 TBSP olive oil
1/2 c cilantro, minced
2 TBSP lime juice
Salt and pepper
Combine all ingredients into a bowl and serve.
Serves 4.
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