Meat, poultry and fish

Tuna ceviche with avocado

Name: Tuna ceviche with avocado
Prep time: 15 min
Yield: 6 portions
Ingredients: 400 g fresh tuna loin, cut into small cubes; half medium red onion, thinly sliced (75 g); 1 small avocado, cubed (100 g); 1 teaspoon salt (5 g); Zest of 1 Sicilian lemon (6 g); 1 and a half tablespoons Sicilian lemon juice (22.5 ml); half teaspoon red chili sauce (2.5 ml); 1 tablespoon olive oil (15 ml); 1 tablespoon chopped cilantro (5 g); 6 biquinho peppers for garnish (20 g)

Preparation time: 15 min (+ 15 minutes in the refrigerator)

Serves: 6 portions

Also known as Nikkei ceviche, this recipe is perfect for summer and full of umami ingredients.

Surprise your guests and make any occasion even more special! Get the fresh fish ready and learn how to make this refreshing tuna ceviche with avocado.

Ingredients

400 g fresh tuna loin, cut into small cubes
half medium red onion, thinly sliced (75 g)
1 small avocado, cubed (100 g)
1 teaspoon salt (5 g)
Zest of 1 Sicilian lemon (6 g)
1 and a half tablespoons Sicilian lemon juice (22.5 ml)
half teaspoon red chili sauce (2.5 ml)
1 tablespoon olive oil (15 ml)
1 tablespoon chopped cilantro (5 g)
6 biquinho peppers for garnish (20 g)

Modo de preparo

In a medium bowl, place the tuna, onion, avocado, salt, lemon zest and juice, chili sauce, olive oil, and cilantro, and gently mix to combine the ingredients.
Cover and refrigerate for 15 minutes to absorb the flavors.
Divide the ceviche into six glasses and garnish with the biquinho pepper.

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