Canned Tuna Ceviche

Name: Canned Tuna Ceviche
Total time: 25 min
Yield: 2 servings
Cuisine: Indonesian
Ingredients: 2 tbsp minced red onion; 1 to 1 1/2 limes; kosher salt and freshly ground black pepper (as needed); 1 tsp olive oil; 1 7 oz can chunk white albacore tuna packed in water (5.1 oz drained); 1 medium seeded plum tomato (finely diced); 2 tbsp chopped cilantro; 1 jalapeño (minced (keep seeds for spicy) or you can use pickled); 3 drops Tabasco sauce (optional); 2 oz sliced avocado (1/2 medium haas)

Transform ordinary canned tuna into a zesty, flavorful lunch with a Latin flair by adding fresh lime juice, cilantro, jalapeño, tomato and avocado in this easy tuna ceviche – so good!

⏱️ 25 min 🔪 Prep: 25 min 📊 Medium 👁️ 31 views

👨‍🍳 Start Cooking

Foto: Skinnytaste

Ingredients

2 servings

2 tbsp minced red onion
1 to 1 1/2 limes
kosher salt and freshly ground black pepper (as needed)
1 tsp olive oil
1 7 oz can chunk white albacore tuna packed in water (5.1 oz drained)
1 medium seeded plum tomato (finely diced)
2 tbsp chopped cilantro
1 jalapeño (minced (keep seeds for spicy) or you can use pickled)
3 drops Tabasco sauce (optional)
2 oz sliced avocado (1/2 medium haas)

Steps

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