With this feeling of the French Riviera, this ceviche is just a huge explosion in the mouth. Easy to make, it will amaze your guests and bring you a lot of fun. It changes the Japanese preparation that can be done. Accompanied by a simple, but well-executed, white rice, a small oil, lemon, salt, and pepper sauce, the trick is done!
Red tuna ceviche
Ingredients
Bluefin tuna
Parsley
Shallot (or red onion)
Jalapeños
Olive oil
Salt & Pepper
Coriander
Lemon
Instructions
Cut thin slices of tuna aesthetically, with no big cuts.
Chop the shallot, chop the herbs, and the Jalapeños. Cut very thinly!
In a bowl mix all the preparations, add the juice of 1 yellow lemon, and 2-3 tablespoons of your best olive oil without forgetting a pinch of coarse salt.
Place the tuna on a plate and pour the sauce.
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