TUNA CEVICHE RECIPE RECIPES

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 Appetizers and Snacks Seafood Ceviche Recipes

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

TUNA CEVICHE | ALLRECIPES

Tuna Ceviche | Allrecipes image

Fresh chunks of tuna, ripe mango, and creamy avocado combine to make the perfect appetizer or a tasty lunch. I love to eat this with lime-seasoned tortilla chips, but it's just as delicious served in lettuce cups. I try to keep the tuna, avocado and mango pieces between 1/4- and 1/2-inch in size. Best eaten same-day, but can be kept 1-2 days in fridge, keeping in mind that texture will change.

Provided by France C

Categories Appetizers and Snacks Seafood Ceviche Recipes

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Yield 6 servings

Number Of Ingredients 9

Ingredients

1 pound sushi-grade tuna, diced
½ cup diced avocado
½ cup diced mango
¼ cup minced red onion
¼ cup minced cilantro
1 tablespoon minced jalapeno pepper
? cup fresh lime juice
1 tablespoon vegetable oil
salt and freshly ground black pepper to taste

Steps:

Combine tuna, avocado, mango, red onion, cilantro, and jalapeno in a bowl. Drizzle with lime juice and oil and season with salt and pepper. Gently toss to coat evenly. Refrigerate for 1 hour, gently tossing halfway through.

Nutrition Facts : Calories 152.1 calories, CarbohydrateContent 6.9 g, CholesterolContent 34 mg, FatContent 5.9 g, FiberContent 1.9 g, ProteinContent 18.4 g, SaturatedFatContent 1 g, SodiumContent 31.2 mg, SugarContent 3.6 g

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TUNA CEVICHE | FISH RECIPES | JAMIE OLIVER RECIPES

This tuna ceviche is so fresh and quick to pull together and looks dead impressive at parties
From jamieoliver.com
Total Time 25 minutes
Cuisine https://schema.org/LowLactoseDiet
Calories 116 calories per serving

1. Finely slice the tuna steak then finely chop and slice the other way until you have a good, evenly-chopped consistency. Scrape it into a bowl with half the coriander leaves and all the stalks.
2. In a separate bowl, mix the lime zest and juice with the ginger, sesame oil, extra virgin olive oil and soy sauce to make a delicious dressing. Have a taste, and tweak with extra lime, oil or soy until you’ve got a good balance.
3. Pour the dressing over your tuna and gently mix together – as soon as the acid from the limes hits the tuna it will begin to cook it so you only need to mix lightly.
4. Click off the stronger outer leaves of your little gem lettuces – you want about 16 in total. Wash them and spin dry well, then line them up on a board. The leaves are going to act as a vessel to hold your ceviche.
5. Divide the tuna ceviche between the lettuce leaves, sprinkle with a little fresh chilli, if using, the reserved coriander leaves, then serve straight away.

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SPICY TUNA CEVICHE RECIPE | MYRECIPES

Combine the tuna with the lime juice mixture just before serving to maintain the bright red color of the fish--a must-do if you like tuna rare. If you want "cooked" tuna, soak it in 1/2 cup lime juice (enough to cover) for 1 to 3 hours, stirring occasionally, until opaque. (The fish will turn a grayish brown.) Drain, and stir in remaining ingredients.
From myrecipes.com
Reviews 4
Total Time 25 minutes

Combine lime juice and next 6 ingredients in a large glass or ceramic bowl. Stir in noodles, cilantro, green onion, avocado, and cucumber. Cover and refrigerate at least 30 minutes. Top noodle mixture with tuna; stir tuna into noodle mixture just before serving. Sprinkle evenly with sesame seeds.

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TUNA CEVICHE WITH AVOCADO AND CILANTRO RECIPE - RICK BAYLESS - FOOD & WINE MAGAZINE | RECIPES, MENUS, CHEFS, WINE, COOKING, HOLIDAYS, ENTERTAINING

We fell hard for chef Rick Bayless’s salpimentado (salt-and-pepper) ceviche from the southern tip of Baja California in Mexico. From his menu at Chicago’s Frontera Grill, it has an unmatched clarity of flavor because the short marinating time preserves the tuna’s fresh taste. Slideshow: Amazing Recipes from Rick Bayless
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Reviews 2
Total Time 1 hours 30 minutes

Just before serving, gently fold in the diced avocado and chopped cilantro. Season the ceviche with salt. Transfer the ceviche to a serving bowl or individual glasses. Garnish with cilantro leaves.

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TUNA CEVICHE OR TARTARE WITH AVOCADO RECIPE - NYT COOKING

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.
From cooking.nytimes.com
Reviews 5
Total Time 30 minutes
Cuisine french, mexican
Calories 225 per serving

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.

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From food.com
Reviews 5.0
Total Time 10 minutes
Calories 365.6 per serving

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MEXICAN TUNA CEVICHE RECIPES

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.
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