Refreshing Tuna Ceviche

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Refreshing Tuna Ceviche

Name: Refreshing Tuna Ceviche
Prep time: 15 min
Total time: 15 min
Yield: 4 Servings
Ingredients: 400 g Fresh tuna fillet; 2 unit(s) Red onion; 1 unit(s) Radish; 1/2 unit(s) Japanese cucumber; 2 unit(s) Girl's Finger Pepper; 1 cup Coriander; 1/2 cup Chives; 3 unit(s) Lemon; 1/2 unit(s) Persian lime; 1/2 cup Coconut Milk; 1/2 cup Fish broth; to taste Salt

🇧🇷Brazil

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(Português)

15 min(s)

4 servings

Ana Araujo

@anaaraujo

Ingredients
Recipe

Fresh tuna fillet400 g
Red onion2 unit(s)
Radish1 unit(s)
Japanese cucumber1/2 unit(s)
Girl's Finger Pepper2 unit(s)
Coriander1 cup
Chives1/2 cup
Lemon3 unit(s)
Persian lime1/2 unit(s)
Coconut Milk1/2 cup
Fish broth1/2 cup
Salt to taste

Cut the tuna into 1cm to 2cm cubes and set aside in a medium bowl. I already make it on the platter where I will serve (or keep)
Cut the red onion into thin slices and add to the dish.
Cut the radish, cucumber and chili pepper into very thin slices, whole or in half, you decide. Add everything to the platter with the tuna and onion.
Squeeze the juice from the lemons and the Persian lime, and add it together with the coconut milk on the platter.
As it is difficult to buy fish stock, I dissolve half a tablet of fish stock (or shrimp) well in some apple cider vinegar and add it to the dish. In that case, I use 1/4 cup.
Mix all the ingredients gently and you're done!
It goes well with a quick summer lunch 🌞 in Hell de Janeiro ☄️ or in your favorite summer city 🏖. If you want a fit option, serve with oven-roasted sweet potatoes and a salad.

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Refreshing Tuna Ceviche

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