CANNED TUNA CEVICHE

CANNED TUNA CEVICHE

Ingredients :

2 cans tuna fillets (6 oz each), drained and flaked

Juice of 5 limes

3 onions, cut into thick julienne

2 fresh yellow aji, seeded and deveined, chopped

8 lettuce leaves

6 thick slices of cooked yellow sweet potatoes

6 thick slices of cooked corn

2 tablespoons chopped celery stalks

1 tablespoon cilantro leaves, chopped

1 tablespoon parsley leaves, chopped

1 teaspoon blended fresh yellow aji

1 teaspoon minced garlic

Salt

Pepper

Preparation:

Combine onions, lime juice and celery in a bowl. Add flaked tuna, chopped aji, blended aji and mix well. Season with salt and pepper and set aside for 30 minutes.
Arrange on a serving dish, sprinkle with chopped parsley and cilantro and garnish with lettuce leaves. Serve with corn and slices of cooked yellow sweet potato.

How to fillet, skin and debone fish

4 serving

Ready in 25 minutes