CV + CV :: Tuna Ceviche // Home How To

One of my favorite dishes growing up was Ceviche (Seh-vee-che). This was the perfect summer food. Growing up in a (large) Mexican family meant we were getting together for “Carne Asada” (literally, Grilled Meat) every weekend.

SIDE NOTE: Carne Asada, is a term that most hispanic families use nowadays to mean a “Cook Out”. It’s similar to how Americans use the word “Barbecue”. I can invite you to a “barbecue”, but it doesn’t necessarily mean that we’ll be cooking barbecue. Hope that makes sense. Consider that your first lesson in “Mexican 101”.

Alright back to the topic at hand. Ceviche is a seafood dish that is popular in the coastal regions of the Americas. There are tons of ways to make ceviche, but typically it’s made with raw fish marinated in citrus juices (usually lime) and spiced with chili peppers. Oftentimes you’ll see ceviche under the “Appetizer” section of a menu at a Mexican restaurant, however, it also makes a great snack and meal. Best of all, it’s an extremely healthy dish.

Today, I’ll be teaching you guys how to make ceviche like my mother used to make. I want to re-iterate how many different ways one can make ceviche, so I would encourage you to put your own spin on it and use ingredients that sound appealing to you!

Our ceviche will be Tuna-based. Other common seafood that’s used to make ceviche is: crab, octopus (yes, and it’s delicious), shrimp, and tilapia.

Now for the ingredients. Here’s what you’ll need:

  • 8 cans (2 lbs) of Tuna (you can use more or less, depending on how many servings you’d like to make. 6 cans will typically make 5-6 servings)
  • 1/2 cup chopped tomatoes
  • 1/2 cup finely chopped onion
  • 1/2 cucumber, peeled and finely diced
  • 1 cup lime juice
  • 2 teaspoons of salt
  • 1/2 cup of chopped, fresh cilantro leaves
  • Tostadas/saltines (whichever you prefer!)
  • Optional Ingredients: avocado, chili peppers.

Image via Los Vallejos blog

Alright, so let’s get to the nitty-gritty.

Put the tuna inside a medium-large bowl and pour the lime juice over the fish and mix gently to combine fish/lime juice.

SIDE NOTE: If you’re using raw fish, you’ll want to let it sit inside the refrigerator for 15-20 minutes after you’ve combined it with lime. This allows the lime juices to “cook” the fish. The citric acid in lime does indeed alter the structure of proteins in the fish, but does not kill bacteria. So always use the freshest and cleanest fish!

Add the onion, tomato, cucumber, cilantro and salt. Mix gently to combine all ingredients. Once you’re done, VOILA! You’ve just made your very own ceviche!

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Image via Los Vallejos blog

Serve on tostadas or eat with saltines. These make a great meal on tostadas, however if you’re anything like my wife and love to entertain, you can serve these on saltines for your “ladies eating small portions of food” parties. Or, if you’re lazy like I am, you can use the saltines and eat the Ceviche out of the bowl (shhh… don’t tell CV2!)

IMG_0832

Image via Los Vallejos blog

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Image via Los Vallejos blog

Enjoy!

We’ll have more recipes in the future from each of our families’ recipe vault!

There’s always more to come…

CV1

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