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.
- 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