Ceviche de Atun

La Tablita

4.4

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Mexican

Seafood dish originated in Peru typically made from fresh raw fish cured in citrus juices, such as lemon or lime, and spiced with exotic seasonings.

Servings: 10 Time: 0:30

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Yellow Fin Tuna Loin (chopped in small cubes), 800 grams

Cucumber (finely chopped), 350 grams

Red Onion (finely chopped), 300 grams

Coriander (finely chopped), 50 grams

Habanero or Green Chili (optional), 30 grams

Salt and ground pepper, To taste

Extra Virgin Olive Oil, 100 milliliters

Green Lime, For garnish

Red Radish, For garnish

Avocado, For garnish

Corn Tortilla Chips, For garnish

Mix cucumber, red onion, coriander, tuna, salt, black pepper, lime juice and olive oil well in a bowl.

Place the Ceviche mixture in an over-sized bowl.

Finish it up topping with the thin slices of radish and chilies. Add the avocado cubes on top.

Place serving on fancy plates alongside corn tortilla chips

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La Tablita is a contemporary Mexican restaurant showcasing street favourites with a live tacos bar and cevicheria.

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