Servings: 8 servings
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Equipment
- pie dish or other shallow dish for serving
Ingredients
For the 3-Layer Mexican Dip
- 6 oz raw, sushi-grade tuna check the grocery store freezer aisle
- 4 medium avocados
- 2 ears sweet corn
- ¼ cup mayonnaise
- 1 medium green jalapeño pepper, diced
- ½ small red onion, diced
- 2 TBSP cilantro leaves, chopped from about 5 stems
- ½ tsp chili powder
- 2 large limes, juice only
- 2 TBSP cotija cheese plus extra for garnishing
- 1 tsp salt ¼ tsp in the ceviche, ¼ tsp in the esquites & ½ tsp in the guacamole
- 1 TBSP unsalted butter if using salted butter omit the salt used in the esquites or salt to taste
Ideas For Serving
Instructions
Make the Tuna Ceviche Layer First
- Cut the ahi tuna into small cubes (about a ¼ inch).
- Combine tuna with the diced jalapeños, red onions, the juice of 1 lime and ¼ teaspoon of the 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.
Make the Esquites (Mexican Street Corn Dip/Salad)
- 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.
- Remove from the heat and add the mayonnaise, crumbled cotija cheese, chopped cilantro, chili powder, lime juice from half of the remaining lime & ¼ teaspoon of the salt. Mix to incorporate and set aside.
Make the Simple Homemade Guacamole.
- 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 juice from the other half of the last lime and the remaining ½ teaspoon of salt.
- Spread the layer of guacamole evenly along the bottom of the dish/pan.
Assembling the Dip
- Add the esquites set aside earlier spreading them in an even layer on top of the guacamole.
- 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.
- Serve cold within 24 hours with tortilla chips or even plantain chips! Any leftovers can be stored for an additional 48 hours.
Notes
- You can use all 4 avocados for the guacamole or save one to dice and fold in with the tuna ceviche when it's time to layer the dip. I personally opt to dice one so that guests can immediately make out all the ingredients. You will need a little extra lime juice to top the diced avocados with so that they don't brown
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