Quick Tuna Ceviche
2
- Prep Time5 min
- Total Time15 min
- Makes4 Servings
Recipe and text by Jennifer Pallian produced by; Aimee Nishitoba photography by Christie Vuong; food styling by Sage Dakota; prop styling by Madeline Johari.
Fresh, bright and packed with flavour, this tuna ceviche comes together in minutes. The citrus cures the fish just enough to keep it tender while still letting the bold flavours shine. Serve with tortilla chips, tostadas or cucumber slices.
Ingredients
200 g sushi-grade tuna, diced
2 tbsp minced red onion
2 tbsp minced jalapeno
2 tbsp fresh lime juice
4 tsp fresh lemon juice
2 tbsp chopped cilantro
2 tsp olive oil
¼ tsp kosher salt
Instructions
Stir tuna with onion, jalapeno and lime and lemon juices in a medium bowl. Cover and refrigerate for 10 min.
Stir in cilantro, oil and salt. Taste and adjust seasoning, if needed.
Jennifer Pallian is a food scientist, recipe developer and blogger at Foodess. She lives in Vancouver.
