Yellowfin Tuna Ceviche

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November 5, 2015

It took me ten years to accept the taste of cilantro and one dish to start my romance with it. It’s an ingredient that brings the dish to its traditional roots.


2 Servings

4 oz sashimi - grade yellowfin tuna

juice of 1 lime, 1 small orange and 1 lemon

1 tablespoon tequila

1/2 small size red onion, finely diced

2 tablespoons poblano chilies, seeded and finely diced

½ red pepper, seeded and finely diced

2 tablespoons cilantro, chopped

1 teaspoon honey


1Cut the tuna into ¼” cubes. Place it in a medium size glass bowl. Add the citrus juices and the tequila. Mix well and cover it firmly. Refrigerate until the tuna gets opaque on the outside, about 15 min.

2In the meanwhile mix the rest of the ingredients. Once the tuna is cooked in the citrus juices combine it with the rest of the mix and serve immediately.


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