You can do this with shrimp as well. If you opt for shrimp you just have to let it “cook” longer in the juices until the shrimp is firm and white.
Here’s what you’ll need:
1 large tuna filet, small dice
2 small limes, juiced
1 small lemon, juiced
1/2 cucumber, peeled and diced
1 Fresno chili, finely minced (seeded for a milder ceviche)
1 small Roma tomato, diced (optional)
1/2 cup white onion, diced
1/4 cup cilantro, minced
1 large garlic clove, minced
Salt and pepper to taste
Put all ingredients in a bowl and let it chill in the refrigerator for about 10-15 minutes until the tuna is a few shades lighter than its original color. Not completely gray.
Served chilled with tortilla chips or toast points.