Hot Tuna (Brazilian Cebiche a Tonno)

Summary

In honor of Jorma Kaukonen's 70th birthday, here's my favorite Hot Tuna ceviche recipe.

This is a great crowd pleaser, full of the citrusy flavors I love to use when the weather is nice (or when I'm just craving tropical weather).

1 red onion, sliced thin
0.25 c olive oil
zest snd juice of one lemon
2 ancho chiles, rehydrated in hot water for 25 minutes, drained and cleaned of seeds and stems
1 T vegetable oil
2 serranno chiles, minced fine
4 roma tomatoes, seeded and diced
3 ribs celery, thinly sliced
1.5 c thinly sliced fresh hearts of palm
3 T salt packed capers, rehydrated for an hour or two, rinsed well and drained
fresh micro-mint and micro-cilantro to garnish
2 lb fresh center cut sushi grade tuna

Dice tuna into small cubes and reserve.

Fry the ancho peppers briefly in the oil.

Place peppers, fresh chilies, sea salt and 1t of lemon juice in a mortar and pestle and grind by hand.

Combine all ingredients.

Let rest, refrigerated for 20 minutes, garnish with herbs and serve with grilled bread.