CEVICHE DE ATúN (CANNED TUNA CEVICHE)
This ceviche de atún is so refreshing and a wonderful dish to serve during summer. Is made with canned tuna instead of raw fish so is perfect to serve to those who can't or want to eat raw seafood.
Provided by Maricruz
Categories appetizer
Time 10m
Number Of Ingredients 10
Steps:
- In a medium bowl place onions, tomatoes, cucumbers, carrots, cilantro and jalapeño peppers.
- Add drained tuna to the bowl then add lime juice and orange juice.
- Season with salt and toss everything, adjusting with more salt or lime juice if needed.
- Serve as suggested or store for later.
Nutrition Facts : Calories 122 kcal, Carbohydrate 15 g, Protein 16 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 26 mg, Sodium 212 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving
CEBICHE DE ATUN ( PERUVIAN CANNED TUNA CEVICHE)
Here is a simple appetizer that is popular and easy to make and will appeal to even those who are not ceviche aficionados. Ceviche of many types are popular in Peru. This can also be served as a light lunch, served on crusty French or Italian rolls. Adapted from Spirit of the Earth(Cultural Expeditions).
Provided by Sharon123
Categories Salad Dressings
Time 15m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Drain the tuna invert it onto a small platter.
- Sprinkle the chile and onion over the tuna and allow it to stand for a few minutes. Then add the tomato, chopped cilantro, and salt and pepper to taste, and gently mix together.
- Sprinkle the lime juice over all, and drizzle with the oil. Serve over lettuce if you like.
- Garnish with sprigs of cilantro and serve. Enjoy!
Nutrition Facts : Calories 263.8, Fat 16.2, SaturatedFat 2.6, Cholesterol 35.7, Sodium 325.8, Carbohydrate 9, Fiber 1.6, Sugar 3.9, Protein 21.2
CEVICHE DE ATUN
Steps:
- Dice the tuna and place in a non-reactive bowl. Add the lime juice, mescal, and chile de arbol powder, and toss to coat. Let the mixture marinate. Add the shallots, cilantro, and avocado, and gently toss to coat. Place a spoonful of the Coconut Avocado Mousse onto the center of a serving plate, then place crispy plantains on top to form a "nest" on top and spoon the ceviche into the nest. Sprinkle the radish over the plates and drizzle with the chile oil. In a food processor, combine the avocado, coconut milk, cilantro, and salt. Blend until the mixture is smooth.
COCONUT TUNA CEVICHE
The blend of flavors is very tropicsl.The flavors of the sushi tuna with the coconut is fantastic.The spice of the jalapeno is muted by the fats in the coconut milk yet adds an aditional element of zing
Provided by uncledoofus
Categories Tuna
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a pot, bring the coconut milk, ginger, and horseradish to a boil and reduce by a quarter.
- Strain and set aside to cool.
- In a mixing bowl, combine the tuna, tomato,jalapeno,cilantro,lime juice and coconut sauce.
- Add salt and pepper, to taste.
- Place in a serving bowl and garnish with the red onion and scallion.
- Hint: I like to make this one day before and let the flavors blend in the refrigerator over night.
Nutrition Facts : Calories 171.6, Fat 15.4, SaturatedFat 13.5, Sodium 37.2, Carbohydrate 9.4, Fiber 1.7, Sugar 3, Protein 2.4
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