In keeping with my quest to eat more local fish, I picked up some fresh tuna. I wanted to do something more exciting than grill or broil it, which is what I usually do.
I’ve never tried making ceviche before. I don’t even know if it is properly spelled “ceviche” or “seviche.” I think I’ve seen it most often with a “c,” so that’s what I’m going with. To make ceviche, you take raw fish, marinate it in lemon juice or lime juice, then add other ingredients and spices. The acid in the juice essentially “cooks” the fish. This recipe is very basic and subject to endless variations. I already want to try jalapeños instead of the green pepper and hit it with some cilantro.
Ceviche is very fresh-tasting and makes a great high-protein snack. It does cry out for some crunch, however. I served mine with multigrain pita chips. It would also be delicious in lettuce wraps garnished with some crispy rice sticks.
Have you ever made ceviche? What do you add to the fish?
- 1 pound fresh, raw tuna, cut into ½-inch pieces (I used sushi-grade yellowfin)
- juice from 5 lemons
- ¼ cup finely minced sweet onion
- ¼ cup finely minced green pepper
- 1 large tomato, peeled, seeded and diced
- Kosher salt
- freshly ground black pepper
- hot sauce
- Place tuna in a non-reactive dish (such as Pyrex®). Completely cover with lemon juice. You may need to juice another lemon or two, depending on the size of your lemons. Cover and refrigerate for at least 3 hours.
- Drain the tuna and add onion, green pepper and tomato. Mix well, then add salt, pepper and hot sauce to taste.