Tuna fish ceviche {Ceviche volquetero}
User Reviews
4.9
-
Prep Time
15 mins
-
Total Time
15 mins
-
Servings
8 as an appetizer or snack
-
Course
Appetizer
-
Cuisine
Ecuadorian
Tuna fish ceviche {Ceviche volquetero}
Description
The preparation starts by salting and rinsing thin red onion slices to mellow their sharpness. These are combined with diced tomatoes, chopped cilantro, optional finely diced hot pepper, canned tuna in olive oil, fresh lime juice, additional olive oil, and salt to taste. The ceviche can be served immediately or after resting for 30 minutes to an hour, allowing flavors to meld.
The dish is traditionally presented on a plate layered with green plantain chips, lupini beans, and toasted corn nuts (chulpi) or popcorn as a substitute. The tuna ceviche mixture is placed on top, complemented by optional avocado slices and extra lime wedges. Hot sauce, including tamarillo-based varieties, is offered on the side to adjust heat levels.
Ingredients
- 1 red onion finely sliced
- 4 to tomato finely sliced
- 2 tablespoons cilantro finely chopped
- 1 hot pepper deveined and seeds removed, finely diced (optional)
- lime juice juice of 2 limes
- 2 tuna in olive oil, or add additional olive oil to taste, canned
- salt to taste
To serve:
- Plantain chips chifles or green variety
- lupini beans also known as chochos
- toasted corn also known as chulpi or cancha, can also use popcorn as an alternative
- avocado slices
- Tree tomato aji hot sauce your favorite store bought hot sauce or a homemade tamarillo (tree tomato) hot sauce
- lime slices
Instructions
- Place the red onion slices in a bowl, sprinkle with salt, and rub the salt into the onions. Rinse the onions well to remove the salt. You can use the onions immediately or let them rest in cold water until ready to use.
- Add the sliced tomatoes, the chopped cilantro, diced hot pepper (if using), the lime juice, the tuna fish, additional olive oil, and salt to taste. You can serve it immediately or let it rest for 30 minutes to an hour before serving.
- To serve the tuna fish ceviche, on a large plate arrange the green plantain chips, the chocho beans, and the toasted corn nuts. Place the onion and tomato curtido salsa with the tuna fish directly on top, you can also add avocado slices and extra lime slices. Serve immediately with hot sauce on the side.
Notes
- This ceviche can be served individually in bowls or cups for a casual presentation called "cevichocho style."
- Salting and rinsing the onion reduces its raw sharpness, improving overall balance.
- Let the ceviche rest for 30 minutes if you prefer more melded flavors over an immediate fresh taste.
User Reviews
Overall Rating
4.9
You'll Also Love
