Tuna Ceviche with Arugula salad

I have been using Arugula in recipes since the late 80s love to use it... my first experience with the vegetable was Grilled Salmon Steaks with Plum Tomato and Arugula Compote. A retiring Chef that I worked with gave me a recipe when I was the caterer for a small, slightly snooty, private Midwest college. I remember so many blushing brides with their leg warmers and teased hair saying “oh, that sounds so totally awesome!" and their future husband sitting next to them saying "whatever... I mean yes sweetie that sounds great, I love arugula."

Really, let’s face it there is only one reason that we use arugula... see if you can pick it out below:

a. Arugula is wonderful and healthy, jam packed with iron and vitamin A.

b. Arugula has a beautiful, gentle peppery flavor that I just love.

c. Arugula is really fun to say and when you use it in a recipe people are impressed with your foodie knowledge.

Come on you can answer, I won't tell...

That being said this is a fun, light, summer recipe easy to make and really refreshing! I was looking for a new twist on Ceviche and came up with this, really a perfect meal for the hot summer that we are living with now.

For Ceviche:

1 pound of tuna cut into a rough half inch dice

1 1/2 tsp soy sauce

1 tsp grated ginger

1 small onion cut into a fine dice

Juice from 1 lime

Grated zest of the same lime

Small splash of rice vinegar

1/2 cup coconut milk

1 TBS chopped cilantro

Salt and pepper

Ceviche isn't actually raw, not like sashimi; however it is "cooked" through a chemical process not by heat. With that in mind I tossed the first 7 ingredients together and put them into the refrigerator for about an hour then added the coconut milk. I put it back into the fridge until I was ready (a couple hours later). I wanted to make sure that the fish had some time in the acid to cook.

I see a lot of warnings whenever I read ceviche recipes "Never store more than 6 hours," "there are risks associated with eating raw and undercooked meat," "your children will instantly die if they even look at this food!" and the like; relax a little and try it you'll probably be fine. I like to soak mine for at least half an hour (longer if I cut the fish kind of thick) and I think it is best to serve it the day it is made. I will admit that I have had day old ceviche I didn't die from it, but the longer it soaks the more the fish "cooks." After an hour or so it tastes cool, bright and refreshing the next morning the fish takes on the texture of yesterday's gum soaked in lemon juice. Just my observation.

Ok, my mind is wandering a bit, when it is time to serve lay it on a bed of fresh arugula garnish with the cilantro and a little lemon peel. Looking at my picture I should have added a little something else for color, but the flavor was great, and it does play well with the peppery flavor of the greens.