Ceviche de Atun - Mexican Recipe from La Tablita, Hyatt Regency Dubai Creek Heights: Hyattrestaurant.com

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Ceviche de Atun

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
  • Ceviche de Atun is served at La Tablita, Mexican Restaurant

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

    Facilities

    • Alcohol
    • Live Entertainment
    • Smoking
    • Valet