3-Layer Mexican Dip with Tuna Ceviche, Esquites & Guacamole

Make the Tuna Ceviche Layer First

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Cut the ahi tuna into small cubes (about a ¼ inch).
6 oz raw, sushi-grade ahi tuna
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Combine tuna with the diced jalapeños, red onions, lime juice and salt. Toss lightly with a spoon to evenly distribute everything. Cover and allow to marinate in the refrigerator.
The tuna will almost immediately start to turn white or opaque. This is completely normal.
1 medium green jalapeño pepper, diced, ½ small red onion, diced, 1 large lime, ¼ teaspoon salt

Make the Esquites (Mexican Street Corn Dip/Salad)

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Bring a skillet up to medium-high heat and add the corn kernels along with the butter. Cook the kernels until soft and lightly browned (5-8 minutes).
2 ears sweet corn, 1 tablespoon unsalted butter
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Remove from the heat and add the mayonnaise, crumbled cotija cheese, chopped cilantro, chili powder, lime juice & the salt. Mix to incorporate and set aside.
¼ cup mayonnaise, ½ teaspoon chili powder, 2 tablespoon cilantro leaves, chopped, 2 tablespoon cotija cheese, ½ large lime, ¼ teaspoon salt

Make the Simple Homemade Guacamole

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Add the flesh of the avocados to the dish or pan you will layer your Mexican dip in. Using a fork, mash the avocados then add the lime juice and salt.
4 medium avocados, ½ large lime, ½ teaspoon salt
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Spread the layer of guacamole evenly along the bottom of the dish/pan.

Assembling the Dip

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Add the esquites set aside earlier spreading them in an even layer on top of the guacamole.
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Spread the tuna ceviche evenly on top of the corn esquites layer. Sprinkle additional cotija cheese on top then cover with plastic wrap and refrigerate until ready serve.
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Serve cold within 24 hours with tortilla chips or even plantain chips! Any leftovers can be stored for an additional 48 hours.

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