Hello Paulina Cooking Community! We hope they are very well. In this new chapter we delight with a fresh and extremely rich recipe: tuna ceviche .
Dedicated for lovers of this very Latin American and colorful preparation, which invites you to serve an icy drink and start dancing a little.
Like everything in life, not all ceviches are the same, and this tuna ceviche with cucumber has nothing to envy to other similar preparations. That is why today we are going to know how to make a good tuna ceviche recipe , what are the ingredients that cannot be missing and the best tips for it to be perfect.
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About the tuna ceviche
The tuna ceviche is, in essence, a preparation in which fresh tuna is marinated in lemon or lime juice, which "cooks" the fish without the need for heat. The result is a refreshing and flavor dish, where fish retains its firm texture and a slightly acidic flavor that is balanced with fresh ingredients such as cucumber, coriander and purple onion .
In Mexico, the ceviche is enjoyed throughout the country, from the Caribbean beaches to the Pacific coasts, and this fresh tuna recipe has earned a special place on the table. It is a versatile dish that can be served as an entrance, snack, or main course , depending on the occasion.
A little history: Where does Ceviche come from?
The tuna ceviche has deep roots throughout Latin America. It is said that the origin of the ceviche or cebiche dates back to the pre -Columbian era , when the coastal cultures of Peru already paired the fish with citrus fruits .
The ceviche arrived in Mexico, probably from the hand of sailors and merchants, and quickly adapted to local ingredients, giving rise to variants such as the ceviche of tuna medallion .
- This dish, with its combination of freshness, spicy and acidity , became a favorite, especially in coastal regions.
5 reasons to choose fresh tuna ceviche
- Freshness of the plate : Fresh tuna is the heart of the ceviche. Its firm texture and soft flavor are perfectly combined with fresh ingredients such as cucumber, and lemon juice.
- Marinated at the right time : the key to a good ceviche is not to overcome tuna with lemon. It must marry a while before serving, so that it absorbs the taste without losing its firm texture.
- Balance of flavors : a good tuna ceviche is a symphony of flavors. The acidity of the lemon, the freshness of the cucumber, the chili spicy and the herbaceous touch of the coriander must be in perfect balance. You can also add avocado (avocado), to provide creaminess.
- Crunchy texture : cucumber and onion add a texture contrast that makes each bite a party.
- Colorful presentation : A tuna ceviche must be as attractive in sight as the palate. The bright colors of fresh ingredients make the dish a true work of culinary art.
How to prepare homemade fresh tuna ceviche
Preparing a fresh tuna ceviche is very simple. It begins with the choice of tuna: it must be as cool as possible, since it not only affects the taste, but also avoids any risk to health . Once the tuna is, you have to cut it into uniform cubes is key to ensuring a even marinate.
Then, for the marina the entire fish with lemon or lime juice and not more than 15 to 20 minutes. This is the perfect time for tuna to absorb the citrus flavor without losing firmness .
Additional ingredients , such as cucumber, onion, coriander, avocado and Chile can be added before or after marinating , depending on personal taste. Some people prefer to add them at the time of serving, to maintain their crispy texture; Others do it before for the famous juice, known as " tiger milk ."
5 tips to make the best tuna ceviche with cucumber
- Use quality tuna : this is the star ingredient, so it is worth investing in good fresh tuna. It has to be bright red and have a soft aroma.
- Freeze tuna before using: to avoid parasites risks such as Anisakis , in this type of preparations, such as homemade sushi and ceviche , it is best to freeze fish two or three days before using it, to eliminate any type of parasite that you may have.
- Experiment with other flavors : although the basic recipe is delicious, we must not be afraid to add personal touches. It can be tested with different types of chiles, add a touch of garlic or even mango slices to give it a tropical turn.
- Serve the cold ceviche : the tuna ceviche is enjoyed better when it is very cold, so it is important to refrigerate it in the marinated process.
- Accompaniment : For an additional crunchy touch, serve the tuna ceviche with totopopes ( Mexican Nachos ) or corn toast like those that go in chicken toast . They are a perfect complement.
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Fresh tuna ceviche recipe
Yields: 4 portions
Preparation time : 30 minutes
Ingredients
- 500 g of fresh tuna
- ½ to 1 cup of lemon juice (adjust to taste)
- 1 cucumber, peeled and cut into small cubes
- ½ purple onion, finely chopped
- ½ Serrano Chile, without seeds and chopped (optional)
- 1 avocado, sliced
- ¼ cup fresh coriander, finely chopped
- Salt and pepper to taste
- Totopes or corn toast to serve
How to make tuna ceviche step by step
- Cut fresh tuna into cubes and place them in a large container.
- Add the cucumber, onion and serrano Chile (if used) together with tuna.
- Cover everything with the lemon juice, mixing gently. Marinate in the refrigerator for 15-20 minutes. If a less acidic flavor is preferred, start with ½ cup of juice and adjust to taste after marinating.
- While the tuna is marked, cut the avocado into slices.
- After 15-20 minutes of marination, slightly drain the excess lemon juice of the ceviche.
- Add the avocado to the ceviche and mix gently so as not to get rid of it. Salpimentar to taste and sprinkle with the chopped coriander.
- Serve the cold tuna ceviche, accompanied by totopes or corn toas.
