EATING
Tuna ceviche
Tuna ceviche
Ingredients
| 6 ounces | fresh yellow fin tuna, thinly sliced |
| 1 | jalapeño pepper, chopped |
| 1 cup | cucumber, seeded and thinly sliced |
| 1/2 cup | lime juice |
| 1/4 cup | cilantro stems |
| 1 teaspoon | garlic, minced |
| 1 tablespoon | olive oil |
| 1 teaspoon | sea salt |
| 1/2 cup | red onion, thinly sliced |
| 1 cup | fresh cilantro leaves |
Directions
Place the chopped jalapeño, 1/4 cup of the cucumber, the cilantro stems, lime juice, garlic, and olive oil in a blender. Blend until smooth, then strain and set aside.
Place the tuna on a serving plate and sprinkle with salt; add the blended and smooth jalapeño sauce, the remaining cucumbers, and onions.
Garnish with fresh cilantro leaves.
4
Servings
n/a
Prep Time
n/a
Cook Time
Nutrition facts
| Calories | 119 |
| Fat | 5.8 g |
| Sat Fat | 1 g |
| Cholesterol | 16.2 mg |
| Sodium | 603 mg |
| Carbohydrate | 6.4 g |
| Fiber | 2 g |
| Protein | 11.1 g |
