Raw fish is not only sushi or sashimi. Meet tuna ceviche from Peru!
Tuna ceviche is the most popular dish of Peruvian cuisine that has come a long way. From a legendary Peruvian sailor who had to eat raw fish with lime juice right on a boat, to us, who can simply choose any fish, seafood or an octopus, add a few more ingredients and citrus juice, some olive oil or MCT – and get a gourmet keto snack. The budget option included: replace the tuna with a seabass fillet.
- 400 g tuna
- 140 g avocado
- 40 g red onion
- 10 g cilantro
- 50 ml olive oil
- 30 ml lime juice
- 2 garlic clove
- 1 chilli pepper
- 1 tbsp capers
- black pepper
- Prepare the tuna – rinse under water and pat dry with a paper towels, cut into 1 cm or smaller cubes, put to a container and cool in a fridge, while you’re cooking the rest.
- Cut the onion into small cubes and put in cold water for 5 minutes to remove excess spiciness. Drain the water and dry the onion on paper towels.
- Squeeze lime juice, peel and dice an avocado and a garlic, rinse and dry capers. Cut the chilli in 2 halves, remove membranes and seeds and cut into small pieces. In a separate bowl, mix the onion, garlic, chili, capers, avocado, salt, pepper, and 2 tablespoons of lime juice. Add the tuna.
- In a separate jar, mix olive oil and the rest of lime juice, pour over the tuna and mix all the ceviche. Cool for 15 minutes, but not more – the tuna turns gray from prolonged contact with juice. Sprinkle with chopped greens, for example, cilantro. If you want, serve on lettuce leaves and garnish with microgreens and sesame seeds.