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- tuna ceviche recipe
Tuna Ceviche Recipe
Description
There are many ways of making tuna ceviche. This particular recipe is Sinaloa style, so the marinade calls for soy sauce, Worcestershire sauce, La Negra Va brand salsa, and Clamato-brand tomato juice, along with lime juice and red onion. It's influenced by the Chinese immigrants who came to this northern region of Mexico in the early twentieth century.
Ingredients
- 1/4 cup freshly squeezed lime juice
- 1/4 medium red onion, diced
- 4 ounces sushi grade raw tuna, diced
- 1 medium mango, diced
- 1 medium avocado, diced
- 1/2 medium cucumber, seeded and diced
- 1 cup Clamato juice
- 5 1/2 ounces (about 160 milliliters) hot sauce, preferably La Negra Va-brand
- 3 1/4 ounces (about 100 milliliters) soy sauce
- 3/4 ounces (about 20 milliliters) Worcestershire sauce
- Kosher salt, to taste
- Tostadas, tortilla chips, or saltines, for serving, optional
Directions
- Gather the ingredients.
- Add lime juice and onion to a medium non-reactive bowl. Set aside to marinate, about 5 minutes.
- Add the tuna, mango, avocado, and cucumber to the marinade mixture, gently stirring to combine.
- Add the Clamato, hot sauce, soy sauce, and Worcestershire sauce. Gently stir to combine. Let the mixture marinate, about 5 minutes. Adjust the seasoning with salt, if necessary.
- Drain and serve immediately with tostadas, tortilla chips, or saltines.
