Tuna ceviche

Tuna ceviche

Total: 20 min. | Active: 20 min.
Nutritional value / person: 430 kcal
, Fat: 33 g
, Carbohydrate: 6 g
, Protein: 27 g

Ceviche is the national dish of Peru and is popular in much of Latin America. Ceviche is typically made from raw fish cured in citrus juices. It usually involves thinly slicing or dicing firm, white sea fish and leaving it to marinate for 10-15 mins. in a mixture of lime juice, salt, chilli and red onions. The acidity of the lime juice breaks down the protein in the fish and cooks it in a similar way to heat. The dish is seasoned with pepper, garlic, coriander and other herbs. Fish used for ceviche should be as fresh as possible. Ideally, you should only use sushi-quality fish when making the dish at home. Ceviche comes in many different forms. In addition to white fish such as cod, halibut and sea bass, you can also use prawns, salmon and tuna.


4 person


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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2 red chillies, deseeded
2 tsp wasabi paste
¾ dl soy sauce
1 dl olive oil
1 dl lime juice


400 g tuna steaks (sushi quality), diced
1 bunch radish, thinly sliced
1 cucumber, diced
1 bunch coriander, torn
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How it's done

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In a blender, puree the chillies with all the other ingredients up to and including the lime juice. Cover the dressing and set aside.


Mix the tuna with the reserved dressing, allow to infuse briefly. Mix in the radish and cucumber, plate up, garnish with coriander.

Good to know
Tip: Arrange the deep-fried rice noodles on top of the ceviche.

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