Ceviche of Tuna: Recipes to Surprise the Palate

Have you tried the classic recipe of peruvian ceviche? If you’ve enjoyed the mix of flavors, you’ll want to taste the recipes we have selected for you ceviche of tuna with unexpected combinations of avocado, radishes, sweet-and-sour, and, finally, a mixture of sweet potato with sparkling wine. Make your home and surprise yourself and your.

Ceviche of Tuna Recipes to Surprise the Palate

Ceviche is a delight of cuisine peruvian, very easy to prepare, and which has gained many variations of ingredients as the dish was being disseminated by the different cultures of the world. The base of the dish is raw fish marinated in lemon juice, where if you add too many seasonings to add a remarkable flavour and delicious to this recipe.

If you are a fan of fish marinated and intense flavors, you will surely love the suggestions that we have selected for you from the ceviche tuna: with avocado, radishes, sweet-and-sour, and sparkling with sweet potato, to eat without guilt and surprise the palate with flavors unexpected!

4 RECIPES CEVICHE OF TUNA

1. CEVICHE OF TUNA WITH AVOCADO

The avocado, in addition to healthy, leaves a taste and texture more special when prepared.

– Ingredients –

  • 1 fillet of fresh tuna
  • 3 avocados
  • 1 red onion
  • 1 lemon
  • 1 bunch of coriander
  • 1 tablespoon of soy sauce
  • 1 teaspoon of mustard
  • Sesame seeds q. b.
  • Olive oil q. b.
  • Salt and pepper q. b.

– Mode of preparation –

  1. Cut the tuna and the onion into cubes, place in a bowl and season with a drizzle of olive oil, soy and mustard. Reserve in the fridge to marinate and to continue to prepare the ceviche.
  2. Open the avocados and remove them with the pulp in a bowl.
  3. Chop the leaves of coriander and, with a fork, mix well the two green ingredients, seasoning with salt and pepper. The result will be a folder in two shades of green and with it line the bottom of a pyrex dish or a salad bowl.
  4. On top put the mixture of tuna with onion and sprinkle everything with the grated rind and juice of lemon. Book some time in the refrigerator, so that the ceviche is served well chilled and also that the lemon juice to soak into the tuna, cooking it slightly.
  5. At the time of serving, turn the container where you placed the ceviche, the avocado is over the top and give more color to the dish.
  6. Finally, sprinkle with sesame seeds – normal or black – and is ready to serve.

2. CEVICHE OF TUNA WITH RADISHES

Our suggestion is that the servant this ceviche of tuna with corn tortillas crispy for a delicious combination of textures.

– Ingredients –

  • 500 g of fresh tuna
  • 3 files
  • 1 medium onion
  • 2 malaguetas fresh
  • 2 tomatoes , medium, peeled and chopped
  • 1 small red bell pepper
  • 3 radishes
  • 1 coriander sauce
  • Salt q. b.
  • Corn tortillas in the oven q. b.

– Mode of preparation –

  1. Cut thin slices of tuna and place in a bowl type salad bowl. Season with salt to taste and add the juice of 3 limes.
  2. Cover the container with cellophane and place in the refrigerator for about 30 minutes.
  3. During this time, prepare the remaining ingredients.
  4. Chop finely the onion, the pepper, the malaguetas fresh, the tomatoes and the coriander. Cut the radish into very thin slices.
  5. At the end of the time of the marinade, add the remaining ingredients and the fish and mix well.
  6. Serve fresh with corn tortillas in the oven.

3. CEVICHE OF TUNA, SWEET AND SOUR

With orange juice and honey cominados with ginger and pepper, this tip is for the palates more refined.

– Ingredients –

  • 500 g of tuna loin
  • 1/4 cup of sesame seeds white and black
  • 5 tablespoons (soup) of honey
  • Juice of 2 lemons and 2 oranges
  • 1 tablespoon (dessert) of ginger grated
  • 1 purple onion sliced in half moon
  • 1 spoon (soup) of hot red pepper flakes
  • 1 and 1/2 cup of soy sauce
  • Coriander q. b.

– Mode of preparation –

  1. Take the tuna in the freezer for 1 hour until very firm but not frozen.
  2. Slice with a thickness of about 2cm. Then, cut it into cubes, mix the lemon juice and reserve in the refrigerator for 30 minutes.
  3. Tower the sesame seeds in a frying pan, setting it aside for 15 minutes before serving.
  4. Mix all the ingredients to the marinade, reserving a little of pepper, coriander and sesame to decorate and is ready to serve.

4. CEVICHE OF TUNA WITH SPARKLING AND SWEET POTATO

Was thinking about a flavor that must have a ceviche of tuna with sparkling and sweet potatoes? You can be sure that the combination works!

– Ingredients –

  • 60 g of sweet potatoes
  • Water to taste
  • ½ Unit of red onion
  • 10 units of tomato-cherry
  • 80 ml of sparkling wine
  • ½ Unit of malagueta pepper
  • 240 g tuna loin
  • 1 unit lemon
  • Olive oil q. b.
  • Salt and pepper q. b.
  • Chives q. b.

– Mode of preparation –

  1. Cut the sweet potatoes into small cubes and cook in water with salt until al-dente. Set aside to cool.
  2. Cut the red onion into julienne and reserve in a bowl. Cut the tomatoes-cherry in 4 and mix in the bowl.
  3. Add to the bowl with the sparkling wine, the cayenne, half of the sweet potatoes and mix.
  4. Cut the tuna in small cubes, season with salt, pepper and the zest of a lemon, the chives, chopped and mix in the bowl.
  5. Adjust the salt, pepper and olive oil and place in the refrigerator for about thirty minutes to gain flavour.