Ingredients with Measurements:
- 1 lb fresh tuna, cut into small cubes
- 1/2 red onion, thinly sliced
- 1 jalapeño pepper, seeded and finely chopped
- 1/2 cup fresh lime juice
- 1/4 cup fresh orange juice
- 1/4 cup chopped fresh cilantro
- 1 avocado, diced
- Salt and pepper to taste
Special equipment needed:
- Sharp knife
- Cutting board
- Mixing bowl
- Plastic wrap
Step-by-step instructions:
1. In a mixing bowl, combine the tuna, red onion, jalapeño pepper, lime juice, orange juice, and cilantro. Mix well to combine.
2. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
3. After 30 minutes, remove the bowl from the refrigerator and add the diced avocado. Mix gently to combine.
4. Season with salt and pepper to taste.
5. Serve the tuna ceviche chilled, garnished with additional cilantro and lime wedges.
Time:
Preparation time: 15 minutes
Cooking time: 0 minutes
Total time: 45 minutes (including chilling time)
Temperature:
Refrigerate at 40°F or below.
Serving size:
This recipe makes 4 servings.
Nutritional information:
Calories: 235
Fat: 11g
Saturated Fat: 2g
Cholesterol: 43mg
Sodium: 60mg
Carbohydrates: 10g
Fiber: 5g
Sugar: 2g
Protein: 26g
Substitutions for ingredients:
- You can use any firm white fish, such as halibut or snapper, instead of tuna.
- If you don't have fresh orange juice, you can use bottled orange juice.
- If you don't like cilantro, you can use parsley instead.
Variations:
- Add diced mango or pineapple for a tropical twist.
- Use lemon juice instead of lime juice for a different flavor profile.
- Add diced cucumber or tomato for extra crunch.
Tips and tricks:
- Make sure to use fresh, high-quality tuna for the best flavor.
- Cut the tuna into small, uniform cubes for even marinating.
- Don't over-marinate the ceviche, as the acid in the citrus juices can "cook" the fish and make it tough.
- Serve the ceviche with tortilla chips or on top of a bed of lettuce for a light and refreshing meal.
Storage instructions:
Leftover ceviche can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Ceviche should not be reheated, as the acid in the citrus juices can break down the fish and make it mushy.
Presentation ideas:
Serve the ceviche in a glass bowl or on a platter, garnished with lime wedges and cilantro.
Garnishes:
- Lime wedges
- Cilantro
- Sliced jalapeño peppers
Pairings:
- Serve with a light and crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
- A cold beer, such as a Mexican lager, is also a great pairing.
Suggested side dishes:
- Tortilla chips
- Rice and beans
- Grilled vegetables
Troubleshooting advice:
- If the ceviche is too acidic, you can add a pinch of sugar to balance out the flavors.
- If the fish is tough or rubbery, it may have been over-marinated. Try reducing the marinating time next time.
Food safety advice:
- Make sure to use fresh, high-quality fish and refrigerate the ceviche at 40°F or below.
- Do not use fish that has been previously frozen and thawed, as it may not be safe to eat raw.
- Wash your hands and all utensils thoroughly before and after handling raw fish.
Food history:
Ceviche is a popular dish in Latin America, particularly in Peru and Ecuador. It is typically made with raw fish marinated in citrus juices and seasoned with onions, peppers, and herbs.
Flavor profiles:
Tuna ceviche is light and refreshing, with a tangy and citrusy flavor from the lime and orange juices. The red onion and jalapeño add a bit of heat and crunch, while the avocado adds creaminess and richness.
Serving suggestions:
Tuna ceviche is perfect for a light lunch or dinner, or as an appetizer for a party or gathering.
Related Categories
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Region: Peruvian
Taste: Tangy, Savory, Citrusy, Spicy, Refreshing