Cebiche De Atun Peruvian Canned Tuna Ceviche Food

CEBICHE DE ATUN ( PERUVIAN CANNED TUNA CEVICHE)

Cebiche De Atun ( Peruvian Canned Tuna Ceviche) image

Here is a simple appetizer that is popular and easy to make and will appeal to even those who are not ceviche aficionados. Ceviche of many types are popular in Peru. This can also be served as a light lunch, served on crusty French or Italian rolls. Adapted from Spirit of the Earth(Cultural Expeditions).

Provided by Sharon123

Categories Salad Dressings

Time 15m

Yield 2 serving(s)

Number Of Ingredients 11

Ingredients

1 (6 ounce) can solid white tuna packed in water
1 fresh jalapeno chile, seeded and minced (more or less to taste)
1 small red onion, peeled and finely chopped
1 ripe tomatoes, diced
1 tablespoon chopped fresh cilantro
salt
fleshly ground black pepper
1/4 cup fresh lime juice (1-2 limes)
2 -3 tablespoons extra virgin olive oil
lettuce
fresh cilantro stem, for garnish

Steps:

Drain the tuna invert it onto a small platter.
Sprinkle the chile and onion over the tuna and allow it to stand for a few minutes. Then add the tomato, chopped cilantro, and salt and pepper to taste, and gently mix together.
Sprinkle the lime juice over all, and drizzle with the oil. Serve over lettuce if you like.
Garnish with sprigs of cilantro and serve. Enjoy!

Nutrition Facts : Calories 263.8, Fat 16.2, SaturatedFat 2.6, Cholesterol 35.7, Sodium 325.8, Carbohydrate 9, Fiber 1.6, Sugar 3.9, Protein 21.2

TUNA CEVICHE

Tuna Ceviche image

Provided by Aarón Sánchez

Categories appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 teaspoon chopped garlic
1 teaspoon chopped ginger
1/2 cup soy sauce
1/4 cup fresh lime juice
2 tablespoons chopped cilantro
1 pound sashimi quality yellowfin tuna
1/2 teaspoon aji amarillo*
1/2 rocoto pepper puree*
*available in Latin American specialty stores

Steps:

In a blender, puree until smooth the garlic, ginger, soy sauce, and lime juice. Remove to a bowl and mix in the cilantro. Slice the tuna into thin, 1-inch long pieces.
Place tuna on a serving platter and spoon soy sauce mixture over each slice. Dot each piece with each of the purees, aji amarillo, and rocoto pepper.

CEVICHE DE ATUN

Ceviche de Atun image

Provided by Food Network

Categories appetizer

Time 30m

Yield 3 servings

Number Of Ingredients 15

Ingredients

10 ounces sashimi grade yellow fin tuna
1 1/2 ounces (1 shot) or 3 tablespoons fresh lime juice
1 1/2 ounces (1 shot) or 3 tablespoons mescal
1/2 teaspoon ground chile de arbol powder
1 medium shallot, chopped fine
2 tablespoons chopped fresh cilantro leaves
1 avocado, halved, pitted, peeled, and diced
Coconut Avocado Mousse, recipe follows
Crispy plantains, as needed
3 red radishes, trimmed and julienned
2 ounces chile oil
4 large avocados, halved, pitted, and peeled
1 (14-ounce) can coconut milk
2 tablespoons fresh cilantro leaves
1 1/2 teaspoons kosher salt

Steps:

Dice the tuna and place in a non-reactive bowl. Add the lime juice, mescal, and chile de arbol powder, and toss to coat. Let the mixture marinate. Add the shallots, cilantro, and avocado, and gently toss to coat. Place a spoonful of the Coconut Avocado Mousse onto the center of a serving plate, then place crispy plantains on top to form a "nest" on top and spoon the ceviche into the nest. Sprinkle the radish over the plates and drizzle with the chile oil. In a food processor, combine the avocado, coconut milk, cilantro, and salt. Blend until the mixture is smooth.

PERUVIAN CEVICHE

Peruvian Ceviche image

Like carpaccio, ceviche (seh-VEE-chay) is a raw fish recipe that modern cooks just love to play with. It is essentially fish "cooked" in the acid of citrus juice and served with a cold beer on a hot day. The dish originates in Peru, and is thought to be a development from Spanish escabeche, which is a vinegar-marinated dish. This recipe is for the classic Peruvian ceviche. Ceviche is so sharp and acidic it cries out for beer and tortilla chips as an accompaniment -- although you won't find tortilla chips in Peru. In Peru, you will most often find this served with potatoes, either sweet or white.

Provided by Lavender Lynn

Categories Peruvian

Time 3h

Yield 10 serving(s)

Number Of Ingredients 8

Ingredients

1 lb fish fillet, white saltwater (albacore, sole, snapper, halibut anything you would see on a sushi menu)
1 cup lime juice, key limes if you can get them
1/2 cup lemon juice
1/2 cup orange juice
1 tablespoon salt
1 rocoto chilies (chile manzano in Mexican markets) or 2 aji amarillo chilies (substitute a habanero)
1 medium onion, sliced very thinly into half-moons
4 tablespoons cilantro, chopped

Steps:

Cut the fish into small pieces: You can dice it or leave it in pieces up to 1 inch square, but remember that the larger the pieces the longer it will take to marinate.
Salt the fish, then cover with the citrus juice in a non-reactive (glass or plastic) container with a lid. Add the sliced onions and the chiles.
Chill this in the fridge for at least 2 hours, possibly as much as 3 hours -- very large pieces can take longer. If your fish is truly raw-eating quality, it is OK if the centers of the pieces are still raw-looking.
To serve, lay down some of the onions and chiles and top with the fish. Garnish with the cilantro.

Nutrition Facts : Calories 68.2, Fat 0.5, SaturatedFat 0.1, Cholesterol 24.9, Sodium 734.7, Carbohydrate 5.6, Fiber 0.4, Sugar 2.5, Protein 10.8

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