Tuna Ceviche

Appetizers | Author's cuisine

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

Tuna Ceviche

Ingredients

Pompano fillet - 8.8 oz
Cucumbers - 3.5 oz
Chives - 0.7 oz
Meyer Lemon Juice - 1 tablespoon
Cilantro - 0.7 oz
Grapeseed Oil - 1½ spoons
Habanero Pepper - 0.7 oz
Shallot - 0.7 oz
Ginger - 0.5 oz
Citrus Zest Mix - ¾ spoons
Sesame Oil - ½ spoons
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Place the skinless tuna fillet in the refrigerator for twenty minutes to make it easier to slice.

Step 2

Slice the fish into 3 mm thick pieces, then cut those into strips, and finally into cubes of the same thickness. Chop the onion, ginger, and herbs, and remove the seeds from the cucumber and jalapeño before chopping.

Step 3

Place the tuna in a bowl along with all the other ingredients, except for the salt and pepper, and mix well. Season with salt and pepper, plate the mixture, and serve, for example, with tortilla chips.