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.