Ceviche De Atún Canned Tuna Ceviche Recipes

CEVICHE DE ATúN (CANNED TUNA CEVICHE)

Steps:

• In a medium bowl place onions, tomatoes, cucumbers, carrots, cilantro and jalapeño peppers.
• Add drained tuna to the bowl then add lime juice and orange juice.
• Season with salt and toss everything, adjusting with more salt or lime juice if needed.
• Serve as suggested or store for later.

FRESH TUNA CEVICHE

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.

CEBICHE DE ATUN ( PERUVIAN CANNED TUNA CEVICHE)

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!

CEVICHE DE ATUN

Steps:

• Dice the tuna and place in a non-reactive bowl. Add the lime juice, mescal, and chile de arbol powder, and toss to coat. Let the mixture marinate. Add the shallots, cilantro, and avocado, and gently toss to coat. Place a spoonful of the Coconut Avocado Mousse onto the center of a serving plate, then place crispy plantains on top to form a "nest" on top and spoon the ceviche into the nest. Sprinkle the radish over the plates and drizzle with the chile oil. In a food processor, combine the avocado, coconut milk, cilantro, and salt. Blend until the mixture is smooth.

TUNA CEVICHE

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.

TUNA CEVICHE OR TARTARE WITH AVOCADO

Steps:

• Prepare the tuna and refrigerate while you prepare the remaining ingredients.
• Place the onion in a small bowl, and cover with cold water. Let sit five minutes, then drain, rinse and dry on paper towels.
• In a medium bowl, combine the onion, garlic, chile, capers, avocado, salt, pepper and 2 tablespoons of the lime juice. Toss together gently. Add the tuna to the bowl.
• Stir together the remaining lime juice and the olive oil. Pour over the tuna, and toss the mixture together. Season to taste with salt and pepper. Cover and refrigerate for 15 minutes, stirring gently from time to time.
• Just before serving, add the cilantro and toss together. Taste and adjust seasonings. Line plates with salad greens, spoon the ceviche on top, and serve.