An authentic Peruvian ceviche made with fresh tuna, marinated in lime juice with red onion and a standard red chili purée as a substitute for aji pastes, brightened with fresh cilantro.
Ingredients
- 300 g fresh tuna (sashimi-grade)
- 3 pieces lime
- 0.5 pieces red onion
- 2 tsp standard red chili purée
- 6 sprigs fresh cilantro
- to taste fine salt
- to taste ground black pepper
Method
- Cut the tuna into cubes of about 1.5 cm on each side. Keep refrigerated.
- Thinly slice the red onion into rings or thin half-rings.
- Squeeze the limes and strain the juice to remove the seeds.
- In a non-reactive bowl made of glass or stainless steel, mix the tuna, red onion, lime juice, and standard red chili purée. Season with salt and pepper.
- Mix gently, cover, and let marinate in the refrigerator for 5 to 10 minutes, no longer, so the tuna stays firm.
- Just before serving, finely chop the cilantro and fold it into the ceviche. Adjust the seasoning if necessary.
- Serve immediately, well chilled, optionally with slices of cooked sweet potato or choclo corn as garnishes.
Nutrition
Per serving
- Energy
- 242 kcal
- Protein
- 44.86 g
- Carbohydrate
- 13.11 g
- Fat
- 1.84 g
- Fibre
- 4.03 g
- Calcium
- 105.97 mg
- Iron
- 3.19 mg
- Magnesium
- 73.51 mg