We know that, in these summer seasons, heat is much more intense, so, in recipes, we put ourselves in the search for fresh recipes that are ideal to cope with the weather. On this occasion, we bring an exquisite recipe from Ceviche de Tuna, yes, tuna! We will do it with canned tuna, since it is an economic ingredient that we can find anywhere. In this form, this recipe of cebiche is super practical and fast to do. As a final result you will have a dish that will enchant both adults and the little ones in the house. Continue reading to discover all the steps of this simple recipe that, in addition to refreshing, is perfect to offer your guests as entry. Time to learn how to make tuna ceviche!
| 🚻 5 Diners | 🕘 15m | 🍵 Centralness | 🤯 Low Disturbance |
| Ingredients to make tuna ceviche: |
| 3 cans of tuna in water 2 chile jalapeño chopped 2 cups of chopped red tomato 1 white onion mince 1 cup of chopped coriander 2 lemons 1 pinch of salt 1 pinch of pepper pepper pepper |
| ADDITIONAL CHARACTERISTICS: Cheap cost, popular in spring-summer, little spicy, ideal accompany with beer, without cook |
Ingredients to make tuna ceviche:
1. To start with your tuna cebiche, prepare the ingredients that will be needed to prepare this economic recipe. Take note!
2. Start mixing the chopped onion, chopped tomato and chili chopped in a bowl, intact them perfectly.
3. Next, add the tuna to the mixture and, again, mix until all the elements of your tuna ceviche in can are integrated.
4. Now, add a pinch of salt and pepper to taste to season. Again mix everything until flavors are integrated.
5. Finally, add the chopped coriander along with the juice of the two lemons. Mix and let stand for 15 minutes in the refrigerator.
6. Praise! You already have your incredible tuna ceviche ready to be tasted. You can enjoy it in avocado toast, as is done with the Mexican ceviche, or also with corn, sweet potato (sweet potatoes) or green banana chips, as it is customary with the Peruvian ceviche.
