Tuna ceviche is one of the most succulent, yet delicate ceviches you can prepare. The bright red meat of this fish begins to turn grey after coming in contact with the acid in the lime juice. But this, you can imagine, is not an obstacle for enjoying this delicioso dish anytime. As soon as you have everything in place, it will only take a few minutes before this unforgettable ceviche is on your table.
Of all the foods served raw, tuna is one of the favorites. We can sometimes get confused thinking that tuna has to be served ‘as-is’ from the can, but the truth is: raw is better! There’s no better proof than the spectacular Japanese dishes that use only the most carefully selected tuna; restaurant owners will sometimes pay incredible amounts of money to get the finest tuna available.
The type of cut this recipe uses is similar to another Peruvian dish called ‘tiradito,’ which is known for its long, thin slices of fish. The two differ though in the dressing of the fish, where this preparation uses the famous ceviche marinade. If you’ve never tried raw tuna, don’t wait any longer; this ceviche is the best way to start.
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