Budget-friendly Baja Tuna Ceviche

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Dive into the refreshing and zesty world of Mexican cuisine with this Tuna Ceviche recipe. Perfect as an appetizer or a light main course, this dish combines the freshness of vegetables with the savory goodness of tuna, creating a flavorful experience that delights the senses.

Ingredients

🐟 4 cans canned tuna in oil or water, drained San Sebastián, totaling 400g
🍅 3 ripe and firm plum tomatoes, diced, totaling 300g
🌶️ 2 green chilies serrano or to taste, finely chopped
🥕 1 carrot, grated, 100g
🥒 2 cucumbers, diced, totaling 400g
🌿 1 bunch cilantro leaves, finely chopped
🥑 1 avocado, sliced for serving
🍋 1/2 cup lime juice, strained, from about 6 limes
🧅 1/2 white onion, finely chopped, approximately 2/3 cup
🧂 1 teaspoon coarse salt
🌿 1 pinch dried oregano
⚫ Ground black pepper, to taste
🥫 1 teaspoon seasoning sauce Maggi-style
🌶️ 2 tablespoons hot sauce Valentina-style
🍹 1 cup Clamato tomato juice, 240ml
🍅 1/2 cup ketchup, 120ml

Instructions

1- Prepare Vegetables:

Wash and disinfect all fresh vegetables: plum tomatoes, green chilies, carrot, cucumbers, and cilantro.
Dice the plum tomatoes finely and place them into a large mixing bowl.

2- Prepare Cucumbers and Carrot:

Cut the cucumbers in half lengthwise, remove the seeds with a spoon, and dice them with the skin on. Add to the bowl.
Grate the carrot and add it to the vegetable mixture.

3- Add Onion and Cilantro:

Chop the half white onion finely and add it in.
Finely chop the cilantro leaves and toss them into the bowl as well.

4- Add Chilies and Tuna:

Chop the green chilies finely. Consider adding them during serving if children will eat this dish.
Drain the tuna cans thoroughly, breaking up the tuna into smaller chunks as you add it to the vegetable mix.

5- Add Liquids and Spices:

Pour in the Clamato tomato juice, ketchup, and strained lime juice.
Lightly crush the dried oregano between your palms to release its flavor, and add it to the mix.

6- Season and Mix:

Season the mixture with a generous amount of ground black pepper and the tablespoon of coarse salt.
Add in the hot sauce and the seasoning sauce.

7- Combine and Chill:

Gently mix all the ingredients together until well combined.
Cover the mixing bowl and refrigerate for at least 30 minutes, allowing the flavors to meld.

8- Serve:

Serve chilled ceviche on corn tostadas, saltine crackers, or lettuce leaves, garnished with freshly sliced avocado.

Prep Time: 15-20 minutes
Cook Time: 30 minutes (refrigeration)
Total Time: 45-50 minutes
Servings: Approximately 6 servings
Equipment: Wooden cutting board, Chef's knife, Vegetable peeler, Grater, Large glass mixing bowl, Plastic serving spoon/spatula, Measuring cups and spoons, Wooden pepper mill

Cooking Tips: