Canned Tuna Ceviche Recipes

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FRESH TUNA CEVICHE



Fresh Tuna Ceviche image

Ceviche made with fresh, raw tuna chunks. Great as an appetizer or side dish. I learned this one from my grandparents and found it to be a winner among my college buddies.

Provided by POOPY SHOES

Categories     Appetizers and Snacks     Seafood     Ceviche Recipes

Time 2h25m

Yield 4

Number Of Ingredients 7

12 ounces sashimi grade tuna
¾ bunch green onions, thinly sliced
½ medium onion, finely diced
2 teaspoons minced fresh ginger root
1 fresh jalapeno pepper, seeded and minced
¼ cup lemon juice, or to taste
¼ teaspoon soy sauce, or to taste

Steps:

  • Cut tuna into 1/2 inch cubes, and place into a bowl. Stir in the onion, green onions, ginger, jalapeno, lemon juice, and soy sauce; mix to combine. Cover and refrigerate for 2 to 3 hours. Taste before serving and add more lemon juice or soy sauce as needed.

Nutrition Facts : Calories 116.6 calories, Carbohydrate 6.1 g, Cholesterol 38.3 mg, Fat 0.9 g, Fiber 1.5 g, Protein 21 g, SaturatedFat 0.2 g, Sodium 57.7 mg, Sugar 2.1 g

TUNA CEVICHE



Tuna Ceviche image

Provided by Aarón Sánchez

Categories     appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 9

1 teaspoon chopped garlic
1 teaspoon chopped ginger
1/2 cup soy sauce
1/4 cup fresh lime juice
2 tablespoons chopped cilantro
1 pound sashimi quality yellowfin tuna
1/2 teaspoon aji amarillo*
1/2 rocoto pepper puree*
*available in Latin American specialty stores

Steps:

  • In a blender, puree until smooth the garlic, ginger, soy sauce, and lime juice. Remove to a bowl and mix in the cilantro. Slice the tuna into thin, 1-inch long pieces.
  • Place tuna on a serving platter and spoon soy sauce mixture over each slice. Dot each piece with each of the purees, aji amarillo, and rocoto pepper.

CEBICHE DE ATUN ( PERUVIAN CANNED TUNA CEVICHE)



Cebiche De Atun ( Peruvian Canned Tuna Ceviche) image

Here is a simple appetizer that is popular and easy to make and will appeal to even those who are not ceviche aficionados. Ceviche of many types are popular in Peru. This can also be served as a light lunch, served on crusty French or Italian rolls. Adapted from Spirit of the Earth(Cultural Expeditions).

Provided by Sharon123

Categories     Salad Dressings

Time 15m

Yield 2 serving(s)

Number Of Ingredients 11

1 (6 ounce) can solid white tuna packed in water
1 fresh jalapeno chile, seeded and minced (more or less to taste)
1 small red onion, peeled and finely chopped
1 ripe tomatoes, diced
1 tablespoon chopped fresh cilantro
salt
fleshly ground black pepper
1/4 cup fresh lime juice (1-2 limes)
2 -3 tablespoons extra virgin olive oil
lettuce
fresh cilantro stem, for garnish

Steps:

  • Drain the tuna invert it onto a small platter.
  • Sprinkle the chile and onion over the tuna and allow it to stand for a few minutes. Then add the tomato, chopped cilantro, and salt and pepper to taste, and gently mix together.
  • Sprinkle the lime juice over all, and drizzle with the oil. Serve over lettuce if you like.
  • Garnish with sprigs of cilantro and serve. Enjoy!

Nutrition Facts : Calories 263.8, Fat 16.2, SaturatedFat 2.6, Cholesterol 35.7, Sodium 325.8, Carbohydrate 9, Fiber 1.6, Sugar 3.9, Protein 21.2

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