Oregon Albacore Ceviche, Zucchini Guacamole and Cherry Tomato Salsa

by Kelly Myers, chef/co-owner Xico,
from Portland Farmers Market Cookbook by Ellen Jackson

Makes 4 to 6 servings


  • 1-pound albacore tuna cut in 1/2-inch cubes
  • 3 limes, juiced
  • 1 tablespoon extra virgin olive oil
  • 1/4 teaspoon dried oregano, preferably Mexican
  • Sea salt to taste
  • Zucchini Guacamole (recipe follows)
  • Cherry Tomato Salsa (recipe follows)
  • Tortilla chips for serving

    To make the ceviche, mix the albacore with the lime juice in a nonreactive bowl. Toss to combine and marinate in the refrigerator, checking every 10 minutes, until the tuna pieces are “cooked,” or slightly firmer and opaque. If you are uncertain if it is ready, cut a piece of the albacore in half; the flesh should be opaque and white on the outside, and rosy pink on the inside. Use a mesh sieve to drain the albacore removing any excess lime juice. Put fish in a bowl and add the olive oil, oregano and salt to taste.

    To serve, spoon the albacore over the guacamole, and serve the salsa on the side with tortilla chips, if desired.

    Zucchini Guacamole

    • 1 small green zucchini, cut in 1-inch cubes
    • 1 teaspoon fine sea salt, divided
    • 2 teaspoons finely minced white or spring onion
    • 1 Serrano chile, seeded and finely minced
    • 1 tablespoon coarsely chopped cilantro
    • 1 teaspoon freshly squeezed lime juice
    • 2 avocadoes
    • Sea salt to taste

      Put the zucchini in a small bowl with 1/2 teaspoon salt and toss well to insure that the salt is well distributed. Set aside for 30 minutes, after which time the zucchini will have softened. Transfer to a blender or food process fitted with a blade and blend to a smooth puree. You should have about 1/2 cup.

      In a small nonreactive bowl, toss the onion, chile, cilantro, and lime juice together, then remove the mixture to a cutting board and sprinkle it with the remaining salt. Chop everything until it becomes a dark green, wet paste.

      Mash the avocados in the bowl that contained the zucchini, add the chile paste and stir in the zucchini puree. Season to taste with additional salt as needed.

      Cherry Tomato Salsa

      • 1 pint (2 cups) cherry tomatoes, washed, stemmed and halved
      • 2 tablespoons extra virgin olive oil
      • 1 small Serrano chile, seeded and finely minced
      • 1/4 cup coarsely chopped cilantro
      • 1 tablespoon finely minced white or spring onion
      • Sea salt to taste

        Combine all the ingredients and set aside.