FONDA SAN MIGUEL: Thirty Years of Food and Art by Tom Gilliland and Miguel Ravago
This zesty ceviche is Miguel’s response to the public’s craving for raw fish. Be sure to use only sashimi-grade tuna, the freshest you can find.
Prepare the Ceviche Dressing. Whisk dressing ingredients together and set aside. To prepare the ceviche, rinse onion and ginger slices under cold water and pat dry. In a nonreactive bowl, combine fish and vegetables, add the Ceviche Dressing, and toss well to coat.
Set aside for 15 minutes to allow flavors to blend. Drain and serve in martini or margarita glasses, garnished with lime wedges. Serve with tostada chips.