As I have already told you, I am experimenting with new things in my kitchen and I am addicted to my new book: Cru Carpaccios, Tártaros e Ceviches. This book is basically a guide on how to make Carpaccios, Ceviches, and Tartars.
The enthusiasm for raw fish seems unstoppable and so I made one more ceviche. This time the target was the magnificent tuna fish.
I enjoyed the tuna ceviche, but I have to admit that my favorite is still the White Fish Ceviche. I do not know if I was simply not expecting the final result to be so good or if I just thought that only the most skillful Chefs would be able to turn a white fish into a wonderful ceviche.
But stories aside, what I really want is for you to try these ceviches and tell me which is your favorite.
Do you accept the challenge?
Tuna Ceviche (4/6 pax):
- 250gr of tuna
- 2 limes
- 1/2 lemon
- 1/2 purple onion
- 1/2 red pepper
- 1/2 green pepper
- 1 handful of walnuts
- A pinch of salt and pepper
- A few mint leaves
- Begin by cutting the tuna into small cubes.
- Season it with salt and pepper to taste.
- Add the lime and the lemon juice and set aside.
- Cut the onion and the peppers into small cubes and set aside for a few minutes.
- Add the onion and pepper mixture to the tuna cubes marinated in lime and lemon. Reserve for a few more minutes.
- Add the mint leaves minced and mix them all together very gently.
- Break the nuts and use them to decorate.
- Serve.
- Suggestion: You can put a good amount of walnuts, if you like, and mix them in the marinated fish.
- You can also substitute walnuts for other nuts.
