Tuna ceviche is amazingly refreshing to eat. It’s cool, tangy, creamy, and versatile. Best of all, it’s an easy no-cook recipe. You can adjust the ingredients to match your taste preferences and what you have on hand.
While we were visiting Charleston, SC, we had the privilege of visiting Abundant Seafood in Mount Pleasant. We got to meet Captain Mike, hear his story, and purchase some top-notch seafood. One of the species that I purchased was Yellowfin Tuna. Tuna is very well known for its popularity in sushi dishes, poke bowls, and you guessed it…ceviche.
If you are new to purchasing and cooking seafood, it can be intimidating to start. The last thing that you want to do is damage or ruin an expensive cut of seafood due to inexperience. This tuna ceviche recipe is a great way to play around in the kitchen, with minimal risk of messing anything up!
The Science of Tuna Ceviche
Ceviche is a South American seafood dish made out of fresh seafood that is cured in citrus juice (lemon or lime most commonly). The raw fish is cubed and mixed with the citrus juice and seasonings, and that is it. The acid from the limes/lemons changes the structure of the proteins of the fish, essentially cooking the fish without heat. Because of this, it is critical that you start with quality seafood from a trusted fishmonger.
After you mix up the dish, you will want to let it sit in the fridge for at least 20 minutes. This will allow time for it to meld, and work its magic. You will want to serve it within 2-4 hours of preparing. Since the citrus will continue to react with the fish as it sits, the textures will continue to change. Therefore, it’s not the type of dish that you should prep days ahead, or plan to have heavy leftovers of. This is one of the few times I will advise against cooking in bulk!
The Versatility of Ingredients
This recipe was put together using ingredients that I had on hand. I literally did not go to the store for anything, Commonly, cilantro is used in ceviche. I had fresh parsley so I used that instead. If you prefer cilantro or will be going to the store for ingredients, please consider using cilantro for a more traditional approach. Also, consider using fresh chili peppers instead of dried flakes. I used dried because that’s what I had on hand. It turned out great!
In addition to the variety of ways to change up the ingredients, you are also able to change up the way you serve this dish. I ate it as a meal, as is, without anything else. You could also add it to salad greens, make tacos with it, or serve it as an appetizer. It would go great with tortilla chips as a party app.
For other great recipes that are RV-friendly, check out our recipes page.
Tuna Ceviche
Ingredients
- 12 ounces Yellowfin tuna, cubed
- 2 tablespoon Red onion, diced
- 4 ounces Avocado, chopped
- 1/2 teaspoon Salt
- 1/4 teaspoon Fresh cracked black pepper
- 1/4 teaspoon Dried chili pepper flakes
- 2 tablespoons Lime juice
- 2 tablespoons Fresh parsley, finely chopped
- 1 tablespoon Extra virgin alive oil
Instructions
- Gently fold all ingredients together. Be careful not to crush the tuna or the avocados.
- Place in fridge and allow to sit for at least 20 minutes. Ideally, prepare this dish 2-4 hours before serving.
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