Ceviche with tuna and shellfish
6 servings
20 minutes
Tuna and mollusk ceviche is a refined dish of Latin American cuisine that embodies the freshness of seafood and rich flavor nuances. This recipe is rooted in the culture of coastal regions where fish is prepared without heat treatment, marinated in citrus juice. Tender cubes of tuna combined with firm strips of mollusks gain brightness from lemon juice, olive oil, and aromatic coriander. The light spiciness of merkén gives the dish a unique character. Grilled onion adds a sweet smoky note, while corn and watercress refresh the texture. This dish not only beautifully reveals the taste of fresh seafood but is also perfect for a light dinner or festive table, impressing with its elegance and harmony.
1
Cut the tuna fillet into one-centimeter cubes.
- Tuna: 700 g
2
Clean the onion and cut it into six wedges without cutting off the root so that the wedges don't fall apart. Grill on both sides, season with salt and pepper. Then place in the oven at medium temperature until the onion is browned and soft.
- Onion: 240 g
- Salt: to taste
- Ground black pepper: to taste
3
Blanch the mollusks in salted water for 20 seconds, then place them in a container with water and ice cubes. Cut into strips.
- Clams: 180 g
4
Mix lemon juice with olive oil, slices of cooked onion, mollusks, and coriander.
- Lemon juice: 330 ml
- Olive oil: 150 ml
- Onion: 240 g
- Clams: 180 g
- Ground coriander: 48 g
5
Add pre-salted and peppered tuna cubes and season with merkén. To give the dish more freshness, you can add a few ice cubes just before serving. Garnish with corn and watercress.
- Tuna: 700 g
- Salt: to taste
- Ground black pepper: to taste
- Merkén (Mapuche smoked chilli blend): 1 teaspoon
- Fresh corn kernels: 1 glass
- Garden cress: to taste
