Rick Bayless is chef of Frontera Grill and Topolobampo in Chicago, creator of Frontera gourmet foods, cookbook author and host of Mexico - One Plate at a Time.

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Recipes from the Test Kitchen - Starters, Soups & Salads

Tuna Ceviche with a Red Chile-Apricot Chamoy Salsa

 Serves 4 to 6

Have you ever had a dish that you just can't stop thinking about?  That's the way I feel about chamoy, the spicy red chile and apricot  salsa and I'm always looking for new ways to use it.  This recipe pairs it with a tuna ceviche.  Don't worry about the leftover chamoy, you can use it in the Grilled Vegetable Salad, or even as a dip for raw vegetables. 

Serve it in a martini glass for an elegant first course, or  in a decorative bowl with chips or crackers on the side as an amazing appetizer. 

Ingredients

Chamoy
2 to 3 morita chiles
1 -  10 ounce jar 100% apricot fruit spread
3/4 cup fresh squeezed lime juice
1 tablespoon salt
approximately 1/2 cup sugar depending on the sweetness of the apricot spread

Tuna Ceviche
1 pound sushi grade tuna, diced
1/2 cup diced jicama
1/4 cup finely chopped red onion, rinsed under cold water
2 tablespoons fresh squeezed lime juice
3/4 cup chamoy
1 large avocado, diced

Directions

Prepare the chamoy.  In a dry, non-stick skillet over medium heat, toast the morita chiles using a metal spatula to press them down against the pan for several seconds on each side. They will change color slightly and become more pliable.  Remove from the skillet, submerge the chiles in hot water and let them soak for 30 minutes to soften.  Discard the stems and seeds.  Place in a blender along with the apricot spread, lime juice, salt and sugar.  Combine until smooth.  You’ll need 3/4 cup for the ceviche.  Store the rest in an airtight container and place in the refrigerator for later use.

Assemble the ceviche.  In a medium bowl, mix together the diced tuna, jicama, red onion, lime juice and 3/4 cup chamoy.  Cover and refrigerate for one hour.  Just before serving, fold in the diced avocado. 

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