Brazilian Cebiche a Tonno (Fresh Tuna Ceviche)

Summary

This is a great crowd pleaser, full of the citrusy flavors I love to use when the weather is nice.

2 lb fresh center cut blue fin tuna
1 red onion, sliced thin
1⁄4 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 1⁄2 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

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.