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Tuna ceviche
Tuna ceviche is a unique dish that combines the freshness of seafood with the richness of citrus flavors. Its base is a perfect marinade of lime and lemon, giving the tuna a pleasant tartness and incredible tenderness. Crispy cucumber and spicy chili highlight the textural contrast, adding a light piquancy and fresh aroma to the dish. This dish does not require heat treatment, so all the ingredients retain their beneficial properties. Tuna ceviche is perfect for those who want to impress their guests with restaurant-level preparation without extra effort. You can enjoy a true masterpiece at your table, without leaving your home.
Part of the lime juice can be replaced with orange juice to make the taste softer and slightly sweeter
Add cubes of ripe mango or avocado if you want a juicier and creamier version
If you don't like too spicy, replace fresh chili with a pinch of ground pepper or mild chili sauce
Use only chilled high-quality tuna fillet, thawed slowly in the refrigerator
Do not keep the tuna in the marinade for more than 30 minutes so it does not become dry and too dense
Cut the fish into small cubes of the same size, so it marinates evenly and retains juiciness
Citrus juice is best squeezed directly before cooking to retain aroma and acidity
Red onion after slicing can be soaked in cold water for a minute to remove the sharp bitterness
Cilantro is well-suited, but if desired, it can be replaced with a mixture of parsley and green onions
Serve ceviche well chilled in low deep plates so the sauce evenly covers the fish
Add salt at the end, as the acidity of the citrus emphasizes the saltiness and it's easy to over-salt
The dish does not store well, so cook only as much as you plan to eat within a few hours
Ingredients for the recipe
Ingredients
Tuna Fillet
300 g
Lemoni lime juice 100% 220ml
60 ml
Lemoni lemon juice 100% 220ml
30 ml
Red Onion
0.5 pc
Cucumber
1 pc
Red Chili Pepper
0.5 pc
Bunch Cilantro 50g
5 g
Oscar Olive Oil Refined 0.5l
1 tbsp
Salute di Mare Grinding №0 Natural Edible Sea Salt 600g
to taste
Mriia Ground Black Pepper 20g
to taste
Preparation steps
01
Tuna preparation — Defrost the tuna fillet in the refrigerator, dry with paper towels and remove excess films. Time: 5 min. Landmark: The fish is dry outside, without ice and water, with a smooth dense texture.
02
Cutting fish — Cut the tuna into small cubes about 1 centimeter each and place in a glass or ceramic bowl. Time: 5 min. Landmark: Cubes of the same size, do not wrinkle and hold shape.
03
Making marinade — Mix lime juice, lemon juice, olive oil, a pinch of salt and pepper until smooth. Time: 3 min. Landmark: Marinade is evenly emulsified, oil does not separate into a separate layer.
04
Slicing vegetables and greens — Thinly slice the red onion into feathers or small cubes, cut the cucumber into small cubes, chop the chili and cilantro. Time: 4 min. Landmark: Vegetables and greens are chopped evenly, pieces are small and neat.
05
Marinating tuna — Pour the marinade over the tuna, add the onion, chili and half of the cilantro, gently mix. Time: 3 min. Landmark: Each cube of tuna is covered with marinade, onion and chili are evenly distributed.
06
Cooling and steeping — Cover the bowl and place in the refrigerator for marinating. Time: 15 min. Landmark: The tuna has become denser and slightly matte on the edges, but inside still tender.
07
Tip: Serve tuna ceviche immediately after marinating with chilled corn chips, toast or simply with lime wedges, not leaving the dish at room temperature for long to maintain perfect taste and safety.
Where to order ingredients
Select the required ingredients in one of the stores
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