Prep 15 mins
Cook 0 mins
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).
- 170.09 g 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
- 14.79 ml chopped fresh cilantro
- fleshly ground black pepper
- 59.14 ml fresh lime juice (1-2 limes)
- 29.58-44.37 ml extra virgin olive oil
- fresh cilantro stem, for garnish
- 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!
Having lived in South America, I know this type of Peruvian Tuna Ceviche is very popular. It reminds me of dinner as a young girl. Fresh and healthy.
This makes a wonderful light lunch. I'm not crazy about the lettuce, but the nice thing about this recipe is that you can add and remove ingredients as you please. I experimented with it a lot.
Ok, definitely not a ceviche but definitely IS a yummy tuna salad. I didn't have any tomatoes, so I tossed in some seeded, diced cucumbers just to help keep the tuna and veggies balanced. Very good. I'll be making this one again soon!