CEVICHE DE ATUN / Tuna Ceviche

Ingredients :

2 cans solid white tuna, drained

Juice of 5 limes

3 onions, cut julienne style

2 ají amarillo fresco / fresh yellow aji (chili) , seeded and deveined, cho

8 lettuce leaves

6 thick slices of cooked sweet potatoes

2 corn on the cob, cut in sections

2 tablespoons finely chopped celery

1 tablespoon parsley, finely chopped

1 tablespoon chopped cilantro

1 tablespoon ají amarillo fresco / fresh yellow aji (chili) paste

1 teaspoon garlic

Salt

Pepper

Preparation:

Combine onions with lime juice and celery. Add tuna, chopped fresh aji, and mix.

Season with salt and pepper and marinate for 30 minutes. Transfer to serving dish and sprinkle with parsley and cilantro. Garnish with lettuce and serve with sweet potato and corn.

Preparation Time: 25 minutes

How to fillet, skin and debone fish

4 servings

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