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I'm glad you liked it, Susan! 
SusanLavender Lemon Drop Martini 8 days ago
Sounds delicious!
Dear Shelly, I'm sure you are going to love it! 
ShellyStrawberry Cream Cheese Pie 12 days ago
Sounds good can’t wait to try it with the strawber...
Blossom LadyBoston Cream Pie 1 month ago
Dear Liz,Yes, the cup measurements are American, d...
LizBoston Cream Pie 1 month ago
Can you tell me if the cup measurement s are Ameri...

Tuna Ceviche Recipe

Blossom Lady
Sep 20, 2023 07:11 AM
Tuna Ceviche Recipe

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.

When you marinate the tuna in this salsa, the citric acid denatures the protein in the fish, which creates the same change in texture as heat cooking. This is the basic concept behind ceviche. The lime juice does not necessarily kill bacteria or parasites, so you still want to be sure to use the freshest fish posible. Ceviche is not recommended for immunocompromised people.

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
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