ASIAN-STYLE TUNA CEVICHE
This tuna ceviche is so fresh and quick to pull together and looks dead impressive at parties
Provided by Jamie Oliver
Categories Fish Recipes Alfresco Tuna
Time 25m
Yield 6
Number Of Ingredients 9
Steps:
- 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.
- 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.
- 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.
- 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.
- Divide the tuna ceviche between the lettuce leaves, sprinkle with a little fresh chilli, if using, the reserved coriander leaves, then serve straight away.
Nutrition Facts : Calories 116 calories, Fat 8.3 g fat, SaturatedFat 1.4 g saturated fat, Protein 8.5 g protein, Carbohydrate 1.8 g carbohydrate, Sugar 1.7 g sugar, Sodium 0.5 g salt, Fiber 0.5 g fibre
FRESH TUNA CEVICHE
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
Time 2h25m
Yield 4
Number Of Ingredients 7
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, Carbohydrate 6.1 g, Cholesterol 38.3 mg, Fat 0.9 g, Fiber 1.5 g, Protein 21 g, SaturatedFat 0.2 g, Sodium 57.7 mg, Sugar 2.1 g
SOY LIME TUNA CEVICHE
This quick and easy way to prepare fresh tuna is DELICIOUS and healthy!
Provided by Table & Hearth
Categories Appetizer
Time 40m
Number Of Ingredients 10
Steps:
- Using kitchen shears, cut tuna carefully into thin strips
- Combine soy sauce with lime juice
- Add tuna strips to juice mixture, make sure it's all covered
- Let sit in the refrigerator for about 30 mins
- Drain juice and serve chilled with mango pico and tortilla chips
- Mango pico:
- Combine all ingredients, stir, and refrigerate until serving
TUNA CEVICHE
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.
LIME CEVICHE
If you haven't had ceviche, you are in for a real treat. You can make this with shrimp, fish, or scallops. Be aware that the seafood is not cooked in the traditional way, but is "cooked" in the lime juice mixture. There is a chemical process that occurs when the acid of the citrus comes in contact with the fish is similar what happens when the fish is cooked, and the flesh becomes opaque and firm. This ceviche is fresh and delicious!! Enjoy!
Provided by Kimke
Categories Mexican
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a nonreactive bowl, combine juice, jalapeño, ginger, and oil.
- Add shrimp/fish, and toss.
- Cover with plastic.
- Chill until flesh is opaque, 1 hour or overnight, stirring occasionally.
- Add remaining ingredients.
- Season with salt and pepper.
- Toss, and serve.
TUNA CEVICHE
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
Time 1h20m
Yield 6
Number Of Ingredients 9
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, Carbohydrate 6.9 g, Cholesterol 34 mg, Fat 5.9 g, Fiber 1.9 g, Protein 18.4 g, SaturatedFat 1 g, Sodium 31.2 mg, Sugar 3.6 g
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