Tuna fish ceviche
Tuna fish ceviche
This dish is perfect to enjoy during hot summer days paired with an ice cold beer. The origin of ceviche can be traced back to Peru, but along Mexican coasts and in seafood restaurants throughout the country, it’s very common to find this dish too. There are two key elements for achieving the perfect ceviche: fresh seafood and good seasoning. Sometimes visitors in Mexico City are surprised by the huge offering of seafood restaurants, given that it’s not so close to the coast. What happens is that there is a very efficient delivery system that transports seafood, using refrigerated trucks, from the main ports of the country to “La Nueva Viga”, the largest seafood market in Mexico City. From there, the seafood gets distributed throughout the whole city and surrounding areas.
Makes 2 servings.
1 cup chopped cucumber
½ cup chopped pineapple (or mango)
3 tablespoons chopped white or red onion
1 tablespoon chopped jalapeño (optional)
2 tablespoons lime juice
1teaspoon white vinegar
1 tablespoon olive oil
1 tuna fish filet (200g / 8oz)
1 tablespoon minced cilantro
Salt and pepper to taste
6 tostadas to serve
Mix the cucumber, pineapple, onion, jalapeño (if you want it spicy), lime juice and vinegar in a bowl. Season with salt and pepper. Let sit in the fridge for about ten minutes, this will pickle the onion a little, removing the pungent sensation some people don’t like. If you don’t have pineapples or mangos available try adding other fruits that are in season. It’s best to select fruits with an acidic mouth feel. If there aren’t any limes around try with orange or grapefruit juice to give it a different twist.
Add diced tuna fish, avocado, cilantro and olive oil to the previous mix and season again with salt and pepper.
Depending on your preference, you can let it sit in the refrigerator for about 10 minutes for the flavors to settle in or you can eat it right away. Take into consideration that the longer you wait, the acidity will make the tuna fish lose its bright red color and become greyish.
Serve with tostadas or tortilla chips and don’t forget the ice-cold beer!
Ariane Ruiz is the Operations Coordinator for Eat Mexico and one of our culinary guides. She is a Mexican food enthusiast with a culinary arts degree. Born and raised in Mexico City.
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