Ceviche with Tuna
by Editorial Staff
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
- Defrost the tuna fillet, pour over the juice of one lime, salt and refrigerate for an hour.
- The tuna will turn white around the edges – that’s okay! / You can already eat it – it turns out a very tasty fish /
- Further: cut the fish into small pieces, removing the hard white “fiber” / sometimes comes across /.
- 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.
- For vodka or white wine – serve with boiled potatoes. With beer – with Mexican Nachos chips.
Enjoy your meal!
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