TUNA CEVICHE RECIPES

Name: Tuna Ceviche or Tartare With Avocado
Total time: 30 min
Yield: Serves four to six
Cuisine: french, mexican
Ingredients: 1 pound albacore or yellowfin tuna, cut in 1/2 inch dice; 1/2 small red onion, cut in small dice; 1 garlic clove, minced; 1 to 2 serrano or jalapeño chiles, to taste, seeded and minced; 1 tablespoon capers, rinsed and drained; 1 ripe medium avocado, cut in small dice; Salt, preferably kosher salt; freshly ground pepper to taste; 1/3 cup fresh lime juice; 1/4 cup extra virgin olive oil; 1/4 to 1/2 cup chopped cilantro to taste; Leaf lettuce, baby spinach or arugula, or radicchio leaves for serving

TUNA CEVICHE OR TARTARE WITH AVOCADO RECIPE - NYT COOKING

Tuna Ceviche or Tartare With Avocado Recipe - NYT Cooking image

Here are two versions of tuna tartare, one of them a classic ceviche. Be sure not to marinate the tuna in the lime juice for too long or the meat will turn grey.

Provided by Martha Rose Shulman

Total Time 30 minutes

Yield Serves four to six

Number Of Ingredients 12

Ingredients

1 pound albacore or yellowfin tuna, cut in 1/2 inch dice
1/2 small red onion, cut in small dice
1 garlic clove, minced
1 to 2 serrano or jalapeño chiles, to taste, seeded and minced
1 tablespoon capers, rinsed and drained
1 ripe medium avocado, cut in small dice
Salt, preferably kosher salt
freshly ground pepper to taste
1/3 cup fresh lime juice
1/4 cup extra virgin olive oil
1/4 to 1/2 cup chopped cilantro to taste
Leaf lettuce, baby spinach or arugula, or radicchio leaves for serving

Steps:

Prepare the tuna and refrigerate while you prepare the remaining ingredients.
Place the onion in a small bowl, and cover with cold water. Let sit five minutes, then drain, rinse and dry on paper towels.
In a medium bowl, combine the onion, garlic, chile, capers, avocado, salt, pepper and 2 tablespoons of the lime juice. Toss together gently. Add the tuna to the bowl.
Stir together the remaining lime juice and the olive oil. Pour over the tuna, and toss the mixture together. Season to taste with salt and pepper. Cover and refrigerate for 15 minutes, stirring gently from time to time.
Just before serving, add the cilantro and toss together. Taste and adjust seasonings. Line plates with salad greens, spoon the ceviche on top, and serve.

Nutrition Facts : @context http//schema.org, Calories 225, UnsaturatedFatContent 12 grams, CarbohydrateContent 5 grams, FatContent 14 grams, FiberContent 3 grams, ProteinContent 19 grams, SaturatedFatContent 2 grams, SodiumContent 335 milligrams, SugarContent 1 gram, TransFatContent 0 grams

FRESH TUNA CEVICHE RECIPE | ALLRECIPES

Fresh Tuna Ceviche Recipe | Allrecipes image

Ceviche made with fresh, raw tuna chunks. Great as an appetizer or side dish. I learned this one from my grandparents and found it to be a winner among my college buddies.

Provided by POOPY SHOES

Categories Ceviche

Total Time 2 hours 25 minutes

Prep Time 25 minutes

Yield 4 servings

Number Of Ingredients 7

Ingredients

12 ounces sashimi grade tuna
¾ bunch green onions, thinly sliced
½ medium onion, finely diced
2 teaspoons minced fresh ginger root
1 fresh jalapeno pepper, seeded and minced
¼ cup lemon juice, or to taste
¼ teaspoon soy sauce, or to taste

Steps:

Cut tuna into 1/2 inch cubes, and place into a bowl. Stir in the onion, green onions, ginger, jalapeno, lemon juice, and soy sauce; mix to combine. Cover and refrigerate for 2 to 3 hours. Taste before serving and add more lemon juice or soy sauce as needed.

Nutrition Facts : Calories 116.6 calories, CarbohydrateContent 6.1 g, CholesterolContent 38.3 mg, FatContent 0.9 g, FiberContent 1.5 g, ProteinContent 21 g, SaturatedFatContent 0.2 g, SodiumContent 57.7 mg, SugarContent 2.1 g

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