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Friday, September 24, 2010

EASY Tuna Ceviche

Ceviche is typically made with raw seafood and is refrigerated in lime or lemon juice to "cook" the fish with the acidity, but my version of ceviche I use canned tuna and I adding celery to give it that extra crunch! Eat your ceviche with tortilla chips or plantain chips.

2 cans of solid white tuna, drained and chopped
2 medium sized tomatoes, diced
1/2 of a medium sized onion, diced
1/2 a stalk of celery, finely chopped
1 jalapeno, finely chopped and seeded
1 garlic clove, minced
juice from 2 lemons
a small handful of fresh cilantro, chopped
pinch of salt and pepper

1. To a blender add in tomatoes, onion, and jalapeno, blend to desired consistency.**

2. Mix all ingredients together, cover, and refrigerate for 20 minutes. (This really brings out all of the flavors.)
Serve with tortilla chips or plantain chips

** If you want a chunky ceviche skip the blending step and mix all the ingredients together**

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