Brazilian Fresh Tuna Ceviche - Andrew Zimmern

Ingredients

• 2 ancho chiles
• 1 tablespoon vegetable oil
• 2 Serrano chiles, finely minced
• Sea salt
• Zest and juice of 1 lemon
• 2 pounds fresh tuna, free of connective tissue and skin
• 1 red onion, thinly sliced
• 1/4 cup olive oil
• 4 Roma tomatoes, seeded and diced
• 3 ribs celery, thinly sliced
• 1 1/2 cups hearts of palm, thinly sliced
• 3 tablespoons capers, rinsed well and drained
• Fresh mint and cilantro, for garnish
• 1 baguette
• Olive oil, for drizzling