Ingredients:

  • 2 cans (approx. 140g / 5 oz each) Tuna, packed in olive oil or spring water (drained thoroughly)
  • 1 tablespoon (15 ml) Extra Virgin Olive Oil (if using water-packed tuna)
  • 1/2 medium Red Onion, finely diced
  • 4 large Limes, fresh juice only (approx. 60 ml / 4 tbsp)
  • 1/4 cup (60 ml) Fresh Coriander (Cilantro), finely chopped, plus extra for garnish
  • 1/2 medium Red Bell Pepper (Capsicum), finely diced
  • 1/2 medium Jalapeño Pepper, finely diced (seeds removed optional)
  • 1/2 teaspoon (2.5 ml) Fine Sea Salt
  • 1/4 teaspoon (1.25 ml) Freshly Ground Black Pepper
  • 1 medium ripe Avocado, diced

Instructions:

  1. Mellow the Onion: Place the finely diced red onion in a small bowl. Cover with ice-cold water (or water and a dash of vinegar). Allow to sit for 5 minutes to remove the harsh raw bite. Drain the onion thoroughly using a sieve.
  2. Prep Vegetables: Finely dice the bell pepper and jalapeño. Chop the coriander and juice the limes.
  3. Flake the Tuna: Open and thoroughly drain the canned tuna. Transfer the tuna to a mixing bowl and use a fork to lightly flake it apart.
  4. Combine Aromatics: Add the mellowed red onion, diced bell pepper, and diced jalapeño directly into the tuna.
  5. Add Acid and Seasoning: Pour the freshly squeezed lime juice over the mixture. Add the salt and black pepper. Stir well to ensure all components are coated in the acid.
  6. Rest and Chill: Cover the bowl and place it in the refrigerator for a minimum of 30 minutes. This resting time is essential for the flavors to deepen and integrate.
  7. Taste and Adjust: After chilling, remove the ceviche and taste. Adjust seasoning (salt, pepper, or lime juice) as needed.
  8. Fold in Avocado: Gently fold in the diced avocado just before serving, taking care not to mash it.
  9. Garnish and Serve: Transfer the tuna ceviche to serving dishes. Sprinkle generously with extra chopped coriander. Serve immediately with crisp tortilla chips or lettuce cups.