Tuna Ceviche is a delicious dish in which fresh tuna is marinated in citrus juices, usually lime or lemon, which effectively “cooks” the fish without heat. The acidity of the citrus helps to denature the proteins in the tuna, giving it a texture similar to traditional heat cooking methods.

For 4 persons / Preparation time 60 minutes
Ingredients:
- 300 g fresh sushi-grade tuna, cut into small cubes
- 1 cup fresh lime or lemon juice (about 8-10 limes/lemons)
- 1 small shallot, finely chopped
- 1- red pepper, seeds removed and finely chopped
- 1-2 avocados, diced
- 1/2 cup coriander, chopped
- 1 cup Chuka Wakame (Seaweed)
- Salt and pepper to taste
Preparation:
1. Prepare the Tuna:
- Make sure the tuna is fresh and sushi-grade. Cut it into small, bite-sized cubes.
2. Marinate the Tuna:
- In a glazed or stainless steel bowl, combine the tuna cubes with the lime or lemon juice. Make sure the fish is completely submerged. Cover the bowl with plastic wrap and let it marinate in the refrigerator for about 30 minutes. The acid from the citrus "cooks" the tuna.
3. Cut the vegetables:
- While the tuna is marinating, finely chop the red onion, peppers, avocado and coriander.
4. Combine the Ingredients:
- After the tuna has marinated, drain off most of the citrus juice. Leave enough to keep the ceviche moist. Add the chopped vegetables and cilantro to the tuna. Mix gently.
5. Herbs:
- Season the ceviche with salt and pepper to taste.
6. Cooling:
- Cover the bowl again and place the ceviche in the refrigerator for at least another 30 minutes to let the flavors meld.
7. Serving:
- Serve the tuna ceviche chilled. Garnish with Chuka Wakame.

Remember, the key to a great ceviche is to use the freshest ingredients, especially when it comes to tuna. Adjust the level of spiciness and acidity based on your taste preferences.
Matching Wine:
Salentein Portillo Sauvignon Blanc (No. 03)
Enjoy your meal
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