Quick Tuna or Salmon Ceviche
- August 16, 2014 |
- by Kirstin Uhrenholdt
Alright, I know, this is not really ceviche, but it is as tangy, cool and crisp as the real thing. It is the perfect dinner to throw together when the evening is warm and light and you need just a little more time to throw the ball.
For the “ceviche”:
3 6-ounce cans of tuna or salmon
The juice of 2 limes
1 small ripe tomato, chopped
2 tablespoons chopped red onion
1/2 cup chopped red pepper
1/2 cup chopped celery
A handful chopped fresh cilantro and/or mint
Salt and hot sauce to taste
For the cabbage slaw:
1 cup thinly sliced white cabbage
A small handful salad greens
1 tablespoon mayonnaise or Greek yoghurt
The juice of 1 lime
1-2 tablespoons chopped fresh cilantro
Salt and pepper to taste
4-6 flat tostada shells
1 avocado sliced
To make 4-6 servings
Drain your tuna well, toss with the remaining ceviche ingredients. Now comes a very important step: taste the ceviche, you want it to be bright and tangy. Does it need a little more lime or salt. Perhaps a little hot sauce? If so add it until it is perfect for you.
Toss the slaw ingredients, taste again for seasonings.
Put a tostada shell on each plate, add a 1/4 cup of the slaw, then top with a scoop of ceviche, sliced avocado and a sprinkle of any remaining herbs.