Tuna Ceviche Recipes

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.

Steps:

• Dice the tuna, against grain, into 1/4-inch cubes. In a bowl combine the lemon juice, lime juice and sugar. Stir in the vinegar and whisk until incorporated. Add the diced tuna, the ginger, red onion, green onion and herbs. Allow the tuna to marinate* for up to 1 hour.
• Drain the excess liquid from the tuna, scoop into cones and serve.
• *The marinating of the tuna with the fresh juices and sugar will be the cooking or curing process for the tuna

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.

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.