Tomato Ceviche

Tomato Ceviche

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This sushi-like mexican dip mixes raw tuna with tomato juice and lemon to make a savory and juicy appetizer! Remember to chill your raw tuna until the instant before serving your dish to maintain the ideal level of freshness!

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Chicago IL

Time needed

30 min preparation + 55 min cooking

Serving Size / Yield

6 servings

Ingredients

  • 1 lb sushi-grade tuna slices
  • 3/4 C fresh lime juice
  • 1 tsp freshly ground black pepper
  • 1 tomato diced into cubes
  • Salt

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Directions

Line a baking sheet with plastic wrap, and arrange the tuna cubes in a single layer on the baking sheet. Freeze tuna cubes until for about 15 minutes.

Stack the slices of tuna and cut into neat 1/3-inch cubes. Transfer the cubed tuna to a bowl and stir in the lime juice and black pepper.

Cover mix with plastic wrap and refrigerate for 1 hour, stirring gently with a plastic spatula every 15 to 20 minutes.

Just before serving ceviche, gently mix in the chopped tomatoes and season with salt.


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