Hello Paulina Cocina community! We hope you are very well. In this new chapter we delight ourselves with a fresh and extremely delicious recipe: Tuna ceviche.
Dedicated to lovers of this very Latin American and colorful preparation, which invites you to serve an ice-cold drink and start dancing a little.
Like everything in life, not all ceviches are the same, and this one tuna ceviche with cucumber It has nothing to envy of other similar preparations. That is why today we are going to know how to make a good tuna ceviche recipewhat are the ingredients that cannot be missing and the best tips to make it perfect.
About the Tuna Ceviche
He tuna ceviche It is, in essence, a preparation in which the fresh tuna It is marinated in lemon or lime juice, which “cooks” the fish without the need for heat. The result is a refreshing dish full of flavor, where the fish retains its firm texture and a slightly acidic flavor that is balanced by fresh ingredients such as cucumber, cilantro and red onion.
In Mexico, ceviche is enjoyed throughout the country, from the beaches of the Caribbean to the coasts of the Pacific, and this fresh tuna recipe It has earned a special place at the table. It is a versatile dish that can be served as an appetizer, appetizer, or main dishdepending on the occasion.
A little history: Where does ceviche come from?
Tuna ceviche has deep roots throughout Latin America. It is said that the origin of ceviche or cebiche dates back to the pre-columbian erawhen the coastal cultures of Peru they already paired the fish with citrus fruits.
Ceviche arrived in Mexico, probably with the help of sailors and merchants, and was quickly adapted to local ingredients, giving rise to variants such as tuna medallion ceviche.
- This dish, with its combination of freshness, spiciness and aciditybecame a favorite, especially in coastal regions.
5 Reasons to choose fresh tuna ceviche
- Freshness of the dish: Fresh tuna is the heart of ceviche. Its firm texture and mild flavor combine perfectly with fresh ingredients such as cucumber and lemon juice.
- Marinated at the right time: The key to a good ceviche is not to overcook the tuna with the lemon. It should be marinated for a while before serving, so that it absorbs the flavor 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 spiciness of the chili and the herbaceous touch of cilantro must be in perfect balance. You can also add avocado to provide creaminess.
- Crispy texture: The cucumber and onion add a contrast of textures that makes each bite a party.
- Colorful presentation: A tuna ceviche should be as attractive to the eye as it is to the palate. The bright colors of the fresh ingredients make the dish a true work of culinary art.
How to prepare homemade fresh tuna ceviche
Prepare a fresh tuna ceviche It’s very simple. It starts with the choice of tuna: it should be as fresh as possible, as this not only affects the taste, but also avoid any health risk. Once you have the tuna, cutting it into uniform cubes is key to ensuring an even marinade.
Then, for the marinade the whole fish is covered with lemon or lime juice and let it rest for no more than 15 to 20 minutes. This is the perfect time for the tuna to absorb the citrus flavor. without losing firmness.
Los additional ingredientssuch as cucumber, onion, cilantro, avocado and chili can be added before or after marinatingdepending on personal taste. Some people prefer to add them when serving, to maintain their crunchy texture; others do it before so that it forms the famous little toy, known as “tiger’s 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 mild aroma.
- Freeze tuna before using: To avoid risks of parasites such as anisakisin this type of preparations, such as homemade sushi and the cevicheIt is best to freeze the fish two or three days before using it, to eliminate any type of parasites it may have.
- Experiment with other flavors: Although the basic recipe is delicious, don’t be afraid to add personal touches. You can try it with different types of chilies, add a touch of garlic or even a few slices of mango to give it a tropical twist.
- Serve the ceviche cold: Tuna ceviche is best enjoyed when it is very cold, so it is important to refrigerate it during the marinating process.
- Accompaniments: For an additional crunchy touch, serve the tuna ceviche with tortilla chips (Mexican nachos) or some corn tostadas like the ones that go on chicken tostadas. They are a perfect complement.
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Fresh tuna ceviche recipe
Yield: 4 servings
Preparation time: 30 minutes
Ingredients
- 500 g fresh tuna
- ½ to 1 cup lemon juice (adjust to taste)
- 1 cucumber, peeled and cut into small cubes
- ½ red onion, finely chopped
- ½ serrano chili, seeded and chopped (optional)
- 1 avocado, sliced
- ¼ cup fresh cilantro, finely chopped
- Salt and pepper to taste
- Totopos or corn toast to serve
How to make tuna ceviche step by step
- Cut the fresh tuna into cubes and place them in a large bowl.
- Add the cucumber, onion and serrano pepper (if using) along with the tuna.
- Cover everything with the lemon juice, mixing gently. Marinate in the refrigerator for 15-20 minutes. If you prefer a less acidic flavor, start with ½ cup of juice and adjust to taste after marinating.
- While the tuna marinates, cut the avocado into slices.
- After 15-20 minutes of marinating, lightly drain the excess lemon juice from the ceviche.
- Add the avocado to the ceviche and mix gently so as not to break it up. Season with salt and pepper to taste and sprinkle with chopped cilantro.
- Serve the tuna ceviche cold, accompanied by tortilla chips or corn toast.
Source: www.paulinacocina.net
