Best Canned Tuna Ceviche Recipes

Cebiche De Atun ( Peruvian Canned Tuna Ceviche) image

Provided by Sharon123

Time 15m

Yield 2 serving(s)

Number Of Ingredients 11

1 (6 ounce) can solid white tuna packed in water
1 fresh jalapeno chile, seeded and minced (more or less to taste)
1 small red onion, peeled and finely chopped
1 ripe tomatoes, diced
1 tablespoon chopped fresh cilantro
salt
fleshly ground black pepper
1/4 cup fresh lime juice (1-2 limes)
2 -3 tablespoons extra virgin olive oil
lettuce
fresh cilantro stem, for garnish

Steps:

Drain the tuna invert it onto a small platter.
Sprinkle the chile and onion over the tuna and allow it to stand for a few minutes. Then add the tomato, chopped cilantro, and salt and pepper to taste, and gently mix together.
Sprinkle the lime juice over all, and drizzle with the oil. Serve over lettuce if you like.
Garnish with sprigs of cilantro and serve. Enjoy!

Nutrition Facts : Calories 263.8, Fat 16.2, SaturatedFat 2.6, Cholesterol 35.7, Sodium 325.8, Carbohydrate 9, Fiber 1.6, Sugar 3.9, Protein 21.2

Canned Tuna Ceviche image

Provided by Julie Prior

Time 40m

Number Of Ingredients 10

2 Tbsp red onion, minced
1-1 1/2 limes
kosher salt & freshly ground black pepper
1 tsp olive oil
1 can(s) chunk white albacore tuna, packed in water, 5.1 oz drained
1 medium seeded plum tomato, finely diced
2 Tbsp cilantro, fresh, chopped
1 jalapeno, minced or you can use pickled
3 dash(es) tabasco sauce (optional)
2 oz avocado, sliced (1/2 med haas)

Steps:

1. In a medium bow, combine the red onion, pinch of kosher salt, juice of 1 lime & olive oil.
2. Mix in the chopped cilantro, jalapeno, drained tuna, tomato & Tabasco, if using. Taste for salt & lime juice, adjust as needed (i used 1 1/2 limes). Cover & marinate in the refrigerator at least 20 mins to let the flavors blend.
3. To serve, top with fresh sliced avocado & serve.