Prep 5 mins
Cook 10 mins
My sister's boyfriend made awesome shrimp ceviche for our Thanksgiving dinner. The raw shrimp turned pink as they "cooked" in the lime juice. The juice also cooks the onions and the other ingredients. He mentioned that you can also make ceviche using store-bought, canned tuna. The tuna's already cooked, but the taste is the same. I'd make this with raw fish for a dinner party, but for everyday this tastes great and is ridiculously easy.
- 1 (6 ounce) can solid white tuna packed in water (drained)
- 1⁄2 cup lime juice (you can use a bottle, or the juice of about 5 key limes)
- 1 small tomatoes
- 1⁄4 large white onion
- 1⁄4 small red onion
- 1⁄2 jalapeno pepper (or to taste)
- Drain the tuna and put it in a small bowl.
- Add the lime juice. 1/2 cup is an approximation. Basically, it should cover as much of the tuna as possible, but the tuna should not be swimming in it. You can stir every once in a while to make sure all the fish has the chance to get "cooked" in the lime juice.
- Chop the onions, tomatoes, and jalapeno (leave the seeds in for more heat), and add them to the bowl. Stir.
- Let it all marinate for 10 minutes or so, stirring every once in a while.
This ceviche is quick and cheap...and authentic other than the fact that you arent using fresh raw fish and cooking it in lime...other than that it tastes the same. I love eating this as a quick lunch with tortilla chips and chulula. Thanks for sharing!
Fast and tasty! I did cut way back on the onion though. I used 1/4 of a medium onion and thought that was plenty. Added a bit of salt and pepper as well. Overall a nice fast lunch or snack that I will make again. Thanks for sharing. *Made for Spring PAC 2009*
For being so cheap, quick and easy, this packs a punch for taste. It's become a regular side/lunch/appetizer/snack in my house. It's especially great in the summer, when it's too hot to cook.