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    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
 
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