Asian Tuna Ceviche Recipe 445

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FRESH TUNA CEVICHE

Ceviche made with fresh, raw tuna chunks. Great as an appetizer or side dish. I learned this one from my grandparents and found it to be a winner among my college buddies.

Provided by POOPY SHOES

Categories     Appetizers and Snacks     Seafood     Ceviche Recipes

Time 2h25m

Yield 4

Number Of Ingredients 7



Fresh Tuna Ceviche image

Steps:

  • Cut tuna into 1/2 inch cubes, and place into a bowl. Stir in the onion, green onions, ginger, jalapeno, lemon juice, and soy sauce; mix to combine. Cover and refrigerate for 2 to 3 hours. Taste before serving and add more lemon juice or soy sauce as needed.

Nutrition Facts : Calories 116.6 calories, Carbohydrate 6.1 g, Cholesterol 38.3 mg, Fat 0.9 g, Fiber 1.5 g, Protein 21 g, SaturatedFat 0.2 g, Sodium 57.7 mg, Sugar 2.1 g

12 ounces sashimi grade tuna
¾ bunch green onions, thinly sliced
½ medium onion, finely diced
2 teaspoons minced fresh ginger root
1 fresh jalapeno pepper, seeded and minced
¼ cup lemon juice, or to taste
¼ teaspoon soy sauce, or to taste

TUNA CEVICHE WITH COCONUT MILK AND GINGER

Provided by Food Network

Categories     appetizer

Time 20m

Yield 8 servings

Number Of Ingredients 11



Tuna Ceviche with Coconut Milk and Ginger image

Steps:

  • Place the jalapeno, ginger, fish sauce, sugar, lime juice and coconut milk in a blender and puree until smooth.
  • In a large bowl, toss the mixture with the tuna slices. Mix in the remaining ingredients. Divide among 8 plates and serve immedi

1 jalapeno chili, seeded and minced
2 tablespoons grated fresh gingerroot
3 tablespoons Thai or Vietnamese fish sauce
1 tablespoon sugar
1/2 cup freshly squeezed lime juice
14 ounces unsweetened coconut milk (available in cans)
1 1/2 pounds fresh tuna, cut into broad slices about 1/4-inch thick, sashimi grade
1/2 purple onion, thinly sliced
2 tablespoons minced scallions
1 tablespoon finely chopped chives
3 tablespoons finely chopped cilantro leaves

TUNA CEVICHE

Provided by Aarón Sánchez

Categories     appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 9



Tuna Ceviche image

Steps:

  • In a blender, puree until smooth the garlic, ginger, soy sauce, and lime juice. Remove to a bowl and mix in the cilantro. Slice the tuna into thin, 1-inch long pieces.
  • Place tuna on a serving platter and spoon soy sauce mixture over each slice. Dot each piece with each of the purees, aji amarillo, and rocoto pepper.

1 teaspoon chopped garlic
1 teaspoon chopped ginger
1/2 cup soy sauce
1/4 cup fresh lime juice
2 tablespoons chopped cilantro
1 pound sashimi quality yellowfin tuna
1/2 teaspoon aji amarillo*
1/2 rocoto pepper puree*
*available in Latin American specialty stores

TUNA CEVICHE

Fresh chunks of tuna, ripe mango, and creamy avocado combine to make the perfect appetizer or a tasty lunch. I love to eat this with lime-seasoned tortilla chips, but it's just as delicious served in lettuce cups. I try to keep the tuna, avocado and mango pieces between 1/4- and 1/2-inch in size. Best eaten same-day, but can be kept 1-2 days in fridge, keeping in mind that texture will change.

Provided by France C

Time 1h20m

Yield 6

Number Of Ingredients 9



Tuna Ceviche image

Steps:

  • Combine tuna, avocado, mango, red onion, cilantro, and jalapeno in a bowl. Drizzle with lime juice and oil and season with salt and pepper. Gently toss to coat evenly. Refrigerate for 1 hour, gently tossing halfway through.

Nutrition Facts : Calories 152.1 calories, Carbohydrate 6.9 g, Cholesterol 34 mg, Fat 5.9 g, Fiber 1.9 g, Protein 18.4 g, SaturatedFat 1 g, Sodium 31.2 mg, Sugar 3.6 g

1 pound sushi-grade tuna, diced
½ cup diced avocado
½ cup diced mango
¼ cup minced red onion
¼ cup minced cilantro
1 tablespoon minced jalapeno pepper
⅓ cup fresh lime juice
1 tablespoon vegetable oil
salt and freshly ground black pepper to taste

TUNA CEVICHE OR TARTARE WITH AVOCADO

Here are two versions of tuna tartare, one of them a classic ceviche. Be sure not to marinate the tuna in the lime juice for too long or the meat will turn grey.

Provided by Martha Rose Shulman

Categories     appetizer

Time 30m

Yield Serves four to six

Number Of Ingredients 12



Tuna Ceviche or Tartare With Avocado image

Steps:

  • Prepare the tuna and refrigerate while you prepare the remaining ingredients.
  • Place the onion in a small bowl, and cover with cold water. Let sit five minutes, then drain, rinse and dry on paper towels.
  • In a medium bowl, combine the onion, garlic, chile, capers, avocado, salt, pepper and 2 tablespoons of the lime juice. Toss together gently. Add the tuna to the bowl.
  • Stir together the remaining lime juice and the olive oil. Pour over the tuna, and toss the mixture together. Season to taste with salt and pepper. Cover and refrigerate for 15 minutes, stirring gently from time to time.
  • Just before serving, add the cilantro and toss together. Taste and adjust seasonings. Line plates with salad greens, spoon the ceviche on top, and serve.

Nutrition Facts : @context http, Calories 225, UnsaturatedFat 12 grams, Carbohydrate 5 grams, Fat 14 grams, Fiber 3 grams, Protein 19 grams, SaturatedFat 2 grams, Sodium 335 milligrams, Sugar 1 gram, TransFat 0 grams

1 pound albacore or yellowfin tuna, cut in 1/2 inch dice
1/2 small red onion, cut in small dice
1 garlic clove, minced
1 to 2 serrano or jalapeño chiles, to taste, seeded and minced
1 tablespoon capers, rinsed and drained
1 ripe medium avocado, cut in small dice
Salt, preferably kosher salt
freshly ground pepper to taste
1/3 cup fresh lime juice
1/4 cup extra virgin olive oil
1/4 to 1/2 cup chopped cilantro to taste
Leaf lettuce, baby spinach or arugula, or radicchio leaves for serving

TUNA CEVICHE, ASIAN-STYLE

This is SO good! It is a traditional ceviche with the citrus juice that "cooks" the fish, however it has soy sauce and ginger which is so wonderful paired with tuna. Simple, healthy and tasty too! It is adapted to my liking from a recipe I found on allrecipes.com. P.S. Feel free to add some minced jalapeno pepper if you like it hot.

Provided by januarybride

Categories     Asian

Time 2h45m

Yield 4 serving(s)

Number Of Ingredients 8



Tuna Ceviche, Asian-Style image

Steps:

  • Place the onion, green onions, ginger, jalapeno (optional), lemon juice, and soy sauce; mix to combine. into a glass non-reactive bowl.
  • Cut tuna into 1/2 inch cubes, and stir into the juice mixture in the bowl. Cover and refrigerate for 2 to 3 hours.
  • Taste before serving and add more lemon juice or soy sauce as needed.
  • Serve in martini glasses, garnish with avocado and mango, and serve with unsalted rice crackers. tortilla chips, or baked wonton wrappers.

Nutrition Facts : Calories 193.4, Fat 8, SaturatedFat 1.6, Cholesterol 32.3, Sodium 60.4, Carbohydrate 10.2, Fiber 2.9, Sugar 5.1, Protein 21

12 ounces high grade fresh 1/2 inch thick tuna steaks
3/4 bunch green onion, thinly sliced
1/4 small onion, finely diced
2 teaspoons grated fresh ginger
1/4 cup lemon juice
1/4 teaspoon soy sauce
1/2 avocado, diced
1/2 mango, diced

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