Home >> Recipes >> Brazilian Cebiche a Tonno (Fresh Tuna Ceviche)

Brazilian Cebiche a Tonno (Fresh Tuna Ceviche)

By andrew.zimmern on Tue, 04/21/2009 - 15:29

Summary

Yield
Prep Time30 minutes
Main IngredientSeafood/Fish
MealAppetizer/Small plate

Description

This is a great crowd pleaser, full of the citrusy flavors I love to use when the weather is nice.

Ingredients

  • 2 lb fresh center cut blue fin tuna
  • 1 red onion, sliced thin
  • 1⁄4 c olive oil
  • zest snd juice of one lemon
  • 2 ancho chiles, rehydrated in hot water for 25 minutes, drained and cleaned of seeds and stems
  • 1 T vegetable oil
  • 2 serranno chiles, minced fine
  • 4 roma tomatoes, seeded and diced
  • 3 ribs celery, thinly sliced
  • 1 1⁄2 c thinly sliced fresh hearts of palm
  • 3 T salt packed capers, rehydrated for an hour or two, rinsed well and drained
  • fresh micro-mint and micro-cilantro to garnish

Instructions

Dice tuna into small cubes and reserve.

Fry the ancho peppers briefly in the oil.

Place peppers, fresh chilies, sea salt and 1t of lemon juice in a mortar and pestle and grind by hand.

Combine all ingredients.

Let rest, refrigerated for 20 minutes, garnish with herbs and serve with grilled bread.

1 Comment

Attempted

I had to google an image to see what this might turn out like, and I completely failed. I have this problem with dicing things a little on the large side, I usually like to eat chunks of tomatoes and onions. What a great recipe, though!
By amandakelley on Fri, 04/24/2009 - 03:28

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