Ceviche

Ceviche is a delicious fresh dish from Latin America. Let yourself be inspired by our Sea Tales Ceviche version!
  • 2 Recipe - persons
  • cooking time: 25 minutes
  • difficulty

Ingredients

  • 1 small red onion, sliced into thin rings
  • 4 limes, juiced, plus zest of 1
  • ½ avocado, cut into small cubes
  • 2 tablespoons corn kernels
  • ¼ green chili, seeded, finely chopped
  • One 7-ounce (200 g) tin of albacore tuna in olive oil, drained
  • Extra virgin olive oil
  • Salt and pepper, to taste
  • ½ bunch of cilantro, leaves only

How to prepare

Ceviche is a delicious fresh dish from Latin America. Simply put, it is pieces of fish in an acidic marinade. Raw fish is usually used, but canned tuna can also be used to create tasty ceviche. You can use all kinds of chilies for the marinade, but make sure it is always very spicy. In Peru, this marinade is called tiger’s milk. Sometimes the men drink it with a shot of pisco (Peruvian liquor). Then they call it panther milk. It is said to be good for potency. 

Preparation

  • 1 Mix the red onion with the juice of 3 limes in a bowl and leave to infuse for a minimum of 20 minutes.
  • 2 In another bowl, combine the avocado, and corn with the rest of the lime juice, the lime zest, the chopped chili and some olive oil. Season with salt and pepper.
  • 3 Stir in some of the pickled red onion and divide the salad between two plates.
  • 4 Carefully place a few chunks of albacore tuna on top of each portion and drizzle with olive oil. Garnish with the cilantro and serve.

Albacore tuna in olive oil

Albacore tuna in water – no salt