CANNED TUNA CEVICHE   
  Ingredients :
    2 cans tuna fillets (6 oz each), drained and flaked
    Juice of 5 limes
    3 onions, cut into thick julienne
    2 fresh yellow aji, seeded and deveined, chopped
    8 lettuce leaves
    6 thick slices of cooked yellow sweet potatoes
    6 thick slices of cooked corn
    2 tablespoons chopped celery stalks
    1 tablespoon cilantro leaves, chopped
    1 tablespoon parsley leaves, chopped
    1 teaspoon blended fresh yellow aji
    1 teaspoon minced garlic
    Salt
    Pepper

  Preparation:

Combine onions, lime juice and celery in a bowl. Add flaked tuna, chopped aji, blended aji and mix well. Season with salt and pepper and set aside for 30 minutes.
Arrange on a serving dish, sprinkle with chopped parsley and cilantro and garnish with lettuce leaves. Serve with corn and slices of cooked yellow sweet potato.

How to fillet, skin and debone fish
 
        4 serving
        Ready in 25 minutes
 
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