Ceviche with Tuna

A wonderful spicy snack. Why tuna ?! In my opinion, this Mexican salad “opens up” very beautifully. Delicate, firm, and juicy. I did it with salmon – also good, but with tuna – just delicious. This salad with vodka is especially good – serve with boiled potatoes, and with beer – serve with Mexican nachos chips. Enjoy your meal!

Ingredients

• Tuna (deep frozen) – 500 g
• Lime (pulp of one lime, juice from all three) – 3 pcs
• Orange (chopped pulp) – 0.5 pcs
• Cayenne pepper (1-2 large semi-hot peppers, depending on how spicy the salad you want to get. You can reduce the spiciness by removing the grains first)
• Red onion (if the onion is not evil, you can have a whole onion) – 0.5 pcs
• Green onion – 1 bunch.
• Parsley – 1 bunch.
• Garlic (finely chopped) – 2 dollars
• Salt to taste
• Black pepper (ground) – to taste

Directions

1. Defrost the tuna fillet, pour over the juice of one lime, salt and refrigerate for an hour.
2. The tuna will turn white around the edges – that’s okay! / You can already eat it – it turns out a very tasty fish /
3. Further: cut the fish into small pieces, removing the hard white “fiber” / sometimes comes across /.
4. Finely chop everything else / including the pulp of half an orange and one lime, mix with the fish, salt, pepper, pour over the lime juice, and let it brew for about twenty minutes.
5. For vodka or white wine – serve with boiled potatoes. With beer – with Mexican Nachos chips.

Enjoy your meal!