I've never made either of these.  But I really want to so I keep the recipes
around =).  I've eaten both of them and they are fabulous++!


Aeryn's Tuna Tartare

3 3/4 pounds very fresh tuna steak
1 1/4 cups olive oil
5 limes, zest grated
1 cup freshly squeezed lime juice
2 1/2 teaspoons wasabi powder
2 1/2 tablespoons soy sauce
2 tablespoons hot red pepper sauce
2 1/2 tablespoons kosher salt
1 1/2 tablespoons freshly ground black pepper
1 1/4 cups minced scallions, white and green parts (12 scallions)
3 1/4 tablespoons minced fresh jalapeno pepper, seeds removed
5 ripe Hass avocados
1 1/2 tablespoons toasted sesame seeds, optional

Cut the tuna into 1/4-inch dice and place it in a very large bowl. In a
separate bowl, combine the olive oil, lime zest, lime juice, wasabi, soy
sauce, hot red pepper sauce, salt, and pepper. Pour over the tuna, add the
scallions and jalapeno, and mix well. Cut the avocados in half, remove the
seed, and peel. Cut the avocados into 1/4-inch dice. Carefully mix the
avocado into the tuna mixture. Add the toasted sesame seeds, if using, and
season to taste. Allow the mixture to sit in the refrigerator for at least 1
hour for the flavors to blend. Serve on crackers.

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Chrysta's standard ceviche

Preparation time: 15-30 minutes preparation, 6 hours to cook 

2 lbs of firm, fresh fish fillets, cut into 1/2 inch pieces, completely
	deboned. (We like to use tilapia, since it cooks slightly faster.
	Snapper or cod is also wonderful, or you might try a mix of scallops
	and shrimp.) 
1 cup of fresh squeezed lime juice
1 cup of fresh squeezed lemon juice
1/2 purple onion, finely diced
1 cup of fresh peeled, seeded, and chopped tomatoes
2 serrano chilis, seeded and finely diced (we often use a mix of peppers to
	add color and flavour) 
2 teaspoons of salt
2 teaspoons of pepper
dash of ground oregano
dash of cayenne pepper
ripe mango or pineapple
cilantro
avocado
tortillas or tortilla chips 

In a non-reactive casserole dish, either Pyrex or ceramic, place the fish,
onion, pepper, chili, salt, and oregano. Cover with 1/3rd of the lime and
lemon juice. Let sit covered in the refrigerator for an hour, then stir,
making sure more of the fish gets exposed to the acidic lime and lemon
juices. Dump and refresh the citrus bath, adding the optional mango or
pineapple. Allow to sit for several hours, giving time for the flavors to
blend.

After a few more hours, change the citrus bath again; Serve with chopped
cilantro and slices of avocado with heated tortillas for ceviche tacos or
with tortilla chips.