Tuna Ceviche
4 servings
20 minutes
Tuna ceviche is an exquisite dish with Peruvian roots reimagined in an author's style. Tender tuna fillet infused with the freshness of lemon juice combines with cucumber, aromatic herbs, and spicy jalapeño pepper to create a harmony of flavors. A light citrus tang highlights the fish's natural sweetness, while sesame oil adds a subtle nutty note. This dish is perfect for warm evenings, refreshing and awakening the appetite. Serving it with corn chips adds a crunchy texture and makes the appetizer even more expressive. Tuna ceviche is a gastronomic adventure where each bite reveals new flavor nuances.
1
Place the skinless tuna fillet in the refrigerator for twenty minutes to make it easier to cut.
- Tuna fillet (loin): 250 g
2
Cut the fish into slices 3 mm thick, then into strips, and then into cubes of the same thickness. Chop the onion, ginger, herbs, cucumber without seeds, and jalapeño.
- Tuna fillet (loin): 250 g
- Cucumbers: 100 g
- Shallot: 20 g
- Ginger: 15 g
- Chives: 20 g
- Cilantro: 20 g
- Jalapeno pepper: 20 g
3
Put the tuna in a bowl, add all other ingredients except salt and pepper, and mix. Season with salt and pepper, serve on plates, for example, with corn chips.
- Tuna fillet (loin): 250 g
- Cucumbers: 100 g
- Shallot: 20 g
- Ginger: 15 g
- Chives: 20 g
- Cilantro: 20 g
- Jalapeno pepper: 20 g
- Lemon juice: 1 tablespoon
- Grapeseed oil: 1.5 teaspoon
- Lemon zest: 0.8 teaspoon
- Sesame oil: 0.5 teaspoon
- Salt: to taste
- Ground black pepper: to taste
