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CWD Ahi “Kachumber” Ceviche

BT Calgary | posted Wednesday, Mar 26th, 2014

A refreshing & spicy tomato cucumber relish with ahi tuna, lime, mint and cilantro, served with masala. pappad
Serves 4


  1. 8 oz ahi tuna (small dice)
  2. ½ cucumber (deseeded, peeled & diced)
  3. 4 cherry tomatoes (deseeded & diced)
  4. 1 lime (just juice)
  5. ½ shallot (minced)
  6. 1 thai chili (minced)
  7. 15x cilantro leaves (finely chopped)
  8. 8x mint leaves (finely chopped)
  9. 1 TB extra virgin olive oil
  10. ½ tsp red pepper powder (plus extra for garnish)
  11. 1 tsp chaat masala (plus extra for garnish)
  12. sea salt (to taste)
  13. sugar (to taste)
  14. 8x papadums


1. Fry papadums until inflated and crisp, garnish with sprinkled chaat & red
pepper powder. Set aside.

2. Add tomato, cucumber, shallot, thai chili, cilantro, mint, lime juice, olive oil,
chaat masala, red pepper powder to a small mixing bowl. Mix together.

3. Add diced ahi tuna and gently mix until tuna is fully dressed.

4. Season with sea salt & sugar to taste.

5. Divide each portion into small bowls using a baking ring, lightly pack each to
hold shape.

6. Garnish with little olive oil & sprinkle extra chaat masala & red pepper powder
round the plate. Serve with crispy papadums. Enjoy.

Courtesy Chef Eden Hrabec from Crazyweed Kitchen http://crazyweed.ca/index.html

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