Craving tuna salad? Make this Easy and Refreshing Ceviche! #shorts

Craving tuna salad? Make this Easy and Refreshing Ceviche! #shorts

Have you been craving a delicious fresh salad? Well, make this No-cook Tuna Ceviche. It’s so good, you guys! All that you have to do is to mix sliced red onions with salt and let macerate while you cut your sushi-grade albacore tuna into half inch cubes. Then mix all together, season with pepper, and combine sliced jalapenos and lime juice. Let the mixture marinade in the refrigerator for 30 minutes or up to 4 hours, depending on how “cooked” you prefer your tuna to be. Remember, the acid will cook the fish– not heat. Lastly, toss in cilantro, mango, avocado, and toasted black sesame seeds. Then serve with tortilla chips and enjoy! It’s that easy and delish, you guys!

https://www.easyanddelish.com/tuna-ceviche
This no cook tuna ceviche recipe is full of fresh and vibrant flavors, making it perfect for serving as an elegant Mexican appetizer or light snack. Delicate, sushi-grade albacore tuna is tossed with zesty lime juice, sweet honey, mango, and creamy avocado, making one of the best easy carnivore recipes. Pair it with tostadas or tortilla chips! So let’s all learn how to make ceviche at home!

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Homemade Tuna Ceviche Recipe

Ingredients for No Cook Ceviche at Home Recipe:
1/3 cup thinly sliced red onion tightly packed – Substitute with thinly sliced shallots or spring onions for a milder flavor.
1 teaspoon kosher salt Use sea salt or Himalayan pink salt as an alternative.
14 oz Sushi-grade Albacore tuna You can replace it with sushi-grade ahi tuna, snapper, sea bass, halibut, mahi-mahi, fluke, flounder, or red snapper for a different flavor.
Freshly ground black pepper to taste – White pepper can be used as a substitute.
1 jalapeno thinly sliced (optional) – Use serrano peppers to add a spicier kick, or try bell peppers for a milder option.
¼ cup lime Juice Substitute with lemon juice for a change in citrus flavor.
1-2 tablespoons black sesame seeds lightly toasted (SEE NOTES) – You can also use white sesame seeds as a replacement.
¼ cup cilantro finely chopped – Or, try fresh parsley, basil, or mint if you’re not fond of cilantro.
1/3 cup honey Mango , cubed – Alternatively, try pineapple or papaya for a similar tropical touch.
1 large avocado , cubed – Try cooked sweet potato, or add diced cucumber or jicama for a crunchier texture.

How to make tuna ceviche at home:
1. In a medium bowl, combine onion and salt and allow to macerate while preparing the tuna and jalapeno.
2. Using a sharp knife, cut the tuna into ⅓ to ½-inch cubes and then add to the bowl. Season with pepper! Next, combine the sliced jalapeno and lime juice, tossing everything gently.
3. Let marinate in the fridge for ½ hour or up to 4 hours, depending on how ‘cooked’ you prefer your tuna to be. Meanwhile, toast the sesame seeds. See notes!
4. Right before serving, gently toss the cilantro and then the mango and avocado until coated. Make sure to adjust the salt and pepper to your taste. Sprinkle with toasted black sesame seeds and serve right away with some tortilla chips or as a ceviche taco. And that, folks, is how ceviche is made!

Recipe Notes:
How to lightly toast black sesame seeds:
In a medium to a large skillet over medium-low heat, spread your sesame seeds evenly in the skillet.
Toast them briefly or until they start to acquire a nutty smell, about 40-90 seconds. Use a spatula to stir the seeds or agitate them to prevent them to burn. Transfer them to a plate and allow them to cool. NOTE: Don’t overcook them; otherwise they will become bitter!

Storage
It’s incredibly important to understand how to properly store ceviche. If you have any extra, make sure it’s fully submerged in the marinade to prevent it from drying out.
Transfer it to an airtight container and keep it in the fridge at around 40°F. Remember to eat the ceviche within 24 hours from the time of preparation to ensure the freshness and quality of the dish.

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