Tuna Ceviche
This easy recipe for tuna ceviche marinated in lemon juice and mixed with onion, green pepper, and tomato is delightfully fresh and flavorful!
Ingredients
- 1 pound fresh sushi-grade raw tuna, (cut into 1/2-inch pieces)
- Juice from 5 lemons
- ¼ cup sweet onion, (finely minced)
- ¼ cup green pepper, (finely minced)
- 1 large tomato, (peeled, seeded, and diced)
- Kosher salt
- Freshly ground black pepper
- Hot sauce
Instructions
- Place the tuna in a non-reactive dish and completely cover it with lemon juice.1 pound fresh sushi-grade raw tuna, Juice from 5 lemons
- Cover the dish and refrigerate for at least 3 hours.
- Drain the tuna.
- Add the minced onion, minced green pepper, and diced tomato. Mix well, then add salt, pepper, and hot sauce to taste.¼ cup sweet onion, ¼ cup green pepper, 1 large tomato, Kosher salt, Freshly ground black pepper, Hot sauce
Notes
This recipe is for 4 servings of ceviche.
While the acid of the lemon juice does denurate the proteins, it does not kill bacteria the same way heat does. That's why it's important to make sure that you are working with sushi-grade fish!
This dish is best served immediately. If you end up with leftovers, store them in the refrigerator covered very tightly and eat within a day or two at most.
Nutrition Info Per Serving
Nutrition Facts
Tuna Ceviche
Amount per Serving
Calories
154
% Daily Value*
Fat
1.5
g
2
%
Saturated Fat
0.4
g
2
%
Trans Fat
0
g
Polyunsaturated Fat
0.5
g
Monounsaturated Fat
0.4
g
Cholesterol
51
mg
17
%
Sodium
189
mg
8
%
Potassium
200
mg
6
%
Carbohydrates
7.4
g
2
%
Fiber
1
g
4
%
Sugar
3.7
g
4
%
Protein
27.2
g
54
%
Net carbs
6.4
g
* Percent Daily Values are based on a 2000 calorie diet.