Budget-friendly Baja Tuna Ceviche

Dive into the refreshing and zesty world of Mexican cuisine with this Tuna Ceviche recipe. Perfect as an appetizer or a light main course, this dish combines the freshness of vegetables with the savory goodness of tuna, creating a flavorful experience that delights the senses.

Ingredients

🐟 4 cans canned tuna in oil or water, drained San Sebastián, totaling 400g
🍅 3 ripe and firm plum tomatoes, diced, totaling 300g
🌶️ 2 green chilies serrano or to taste, finely chopped
🥕 1 carrot, grated, 100g
🥒 2 cucumbers, diced, totaling 400g
🌿 1 bunch cilantro leaves, finely chopped
🥑 1 avocado, sliced for serving
🍋 1/2 cup lime juice, strained, from about 6 limes
🧅 1/2 white onion, finely chopped, approximately 2/3 cup
🧂 1 teaspoon coarse salt
🌿 1 pinch dried oregano
⚫ Ground black pepper, to taste
🥫 1 teaspoon seasoning sauce Maggi-style
🌶️ 2 tablespoons hot sauce Valentina-style
🍹 1 cup Clamato tomato juice, 240ml
🍅 1/2 cup ketchup, 120ml

Instructions

1- Prepare Vegetables:

• Wash and disinfect all fresh vegetables: plum tomatoes, green chilies, carrot, cucumbers, and cilantro.
• Dice the plum tomatoes finely and place them into a large mixing bowl.

2- Prepare Cucumbers and Carrot:

• Cut the cucumbers in half lengthwise, remove the seeds with a spoon, and dice them with the skin on. Add to the bowl.
• Grate the carrot and add it to the vegetable mixture.

3- Add Onion and Cilantro:

• Chop the half white onion finely and add it in.
• Finely chop the cilantro leaves and toss them into the bowl as well.

4- Add Chilies and Tuna:

• Chop the green chilies finely. Consider adding them during serving if children will eat this dish.
• Drain the tuna cans thoroughly, breaking up the tuna into smaller chunks as you add it to the vegetable mix.

5- Add Liquids and Spices:

• Pour in the Clamato tomato juice, ketchup, and strained lime juice.
• Lightly crush the dried oregano between your palms to release its flavor, and add it to the mix.

6- Season and Mix:

• Season the mixture with a generous amount of ground black pepper and the tablespoon of coarse salt.
• Add in the hot sauce and the seasoning sauce.

7- Combine and Chill:

• Gently mix all the ingredients together until well combined.
• Cover the mixing bowl and refrigerate for at least 30 minutes, allowing the flavors to meld.

8- Serve:

• Serve chilled ceviche on corn tostadas, saltine crackers, or lettuce leaves, garnished with freshly sliced avocado.

Prep Time: 15-20 minutes
Cook Time: 30 minutes (refrigeration)
Total Time: 45-50 minutes
Servings: Approximately 6 servings
Equipment: Wooden cutting board, Chef's knife, Vegetable peeler, Grater, Large glass mixing bowl, Plastic serving spoon/spatula, Measuring cups and spoons, Wooden pepper mill

Cooking Tips:

• Retain cucumber skin for texture; just deseed before dicing.
• Crush dried oregano in hand to enhance its aromatic quality.
• Customize spice levels by adding chilies separately when serving.

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Tuna Ceviche