Ahi Tuna and Ceviche Style Shrimp Burgers with Lime Mayonnaise and Spinach Salad

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


12 large (26-30) shrimp, peeled and deveined
1/2 cup, plus 2 tablespoons fresh squeezed lime juice
2 teaspoons lime zest, divided
1 tablespoon of fresh chopped oregano, preferably Mexican oregano if available
3 cloves of finely chopped garlic, divided
2 teaspoons, plus 1/4 teaspoons of salt, divided
1 teaspoon, plus 1/4 teaspoon fresh ground black pepper, divided
1/2 cup mayonnaise
2 lbs. Ahi tuna steaks, cut into 1 inch cubes
1/8 teaspoon of red pepper flakes
1 tablespoon low sodium soy sauce
1/3 cup finely chopped green onion
2 teaspoons fresh ground ginger
1 egg
vegetable oil for brushing grill
4 teaspoons white wine vinegar
4 tablespoons extra virgin olive oil
salt to taste for dressing
6 Portuguese rolls split
3 cups baby spinach, rough torn



Prepare a medium-high fire in a charcoal grill with cover or preheat a gas grill to medium high. Combine shrimp, 1/2 cup of lime juice (reserve other two tablespoons for mayonnaise), one teaspoon of lime zest, oregano, one clove of minced garlic, 1/4 teaspoon of salt, and 1/4 teaspoon fresh ground black pepper in non reactive bowl. Cover and refrigerate for 30 minutes. While marinating, prepare mayonnaise. Combine remaining 2 tablespoons of lime juice and remaining 1 teaspoon of lime zest with mayonnaise. Mix well, cover and refrigerate. To prepare patties, place tuna chunks in food processor and pulse until ground. Remove from food processor and place in large bowl. Set aside. Remove marinating shrimp from refrigerator and chop into 1/4 inch pieces. Add to ground tuna. Add red pepper flakes, soy sauce, chopped green onions, ginger, egg, remaining 2 cloves of minced garlic, remaining 2 teaspoons of salt, and remaining 1 teaspoon of fresh ground black pepper. Combine mixture with hands, handling as little as possible. Form into six equal patties with indentation in middle. Brush heated grill with vegetable oil. Place patties on grill and cover. Grill until desired doneness,flipping once, approx 5-7 minutes on each side for medium. While patties are grilling, make dressing. Whisk together white wine vinegar and extra virgin olive oil and add salt to taste. Place rolls, split side down on grill and lightly toast. Add dressing to baby spinach, tossing to coat. To assemble burgers, place one patty on bottom half of bun, top with approx 1/2 cup of dressed spinach salad. Spread mayonnaise over cut sides of buns and add bun top and serve.