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.
Prep Time: 15 minutes
- 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.
Serving: 150g | Calories: 217kcal | Carbohydrates: 4.25g | Protein: 20.2g | Fat: 13.5g | Fiber: 0.75g