1 1/2
lb de filetes de atún, de 3/4 a 1 pulgada de grueso
1/4
taza de jugo de limón
2
cucharaditas de aceite de chile (chili oil)
2
cucharadas de cilantro fresco, finamente picado
1
diente de ajo, finamente picado
1/2
cucharadita de sal
Salsa
1
aguacate chico, sin hueso, pelado y toscamente picado (1 taza)
1
kiwi, pelado, picado (1/2 taza)
3
cebollitas de cambray (green onions) medianas, picadas (3 cucharadas)
1
chile jalapeño chico, sin semillas, finamente picado (1 cucharada)
2
cucharadas de jugo de limón
2
cucharadas de cilantro fresco, picado
1/4
cucharadita de sal
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Instrucciones
1
Si los filetes de atún son grandes, córtalos en 6 piezas del tamaño de una porción. En un platón de cristal o de plástico, poco profundo, mezcla los ingredientes restantes para el atún. Añade el atún; voltéalo para cubrirlo con el escabeche. Tapa y refrigera, volteándolo una vez, al menos 30 minutos, pero no más de 2 horas, para que se marine.
2
Mientras tanto, en un tazón mediano, mezcla todos los ingredientes para la salsa; refrigera.
3
Rocía la rejilla o parrilla del asador con spray para cocinar. Calienta el asador de gas o de carbón (grill). Retira el atún del escabeche; reserva el escabeche. Coloca el atún en el asador. Tapa el asador; cocina a fuego medio, de 11 a 16 minutos, untándolo 2 o 3 veces con el escabeche y volteándolo una vez, hasta que forme hojuelas con facilidad al introducir un tenedor y el centro esté ligeramente rosado. Desecha el escabeche sobrante. Cubre el atún con la salsa.
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