Tuna Ceviche with Cucumber & Fresno Chili Peppers 



If you have made pico de gallo you can make this recipe. The best part of this recipe is that you can’t “undercook” the tuna and get sick since you can eat sushi grade raw tuna in the first place.

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.

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Masarap!

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