Recipes
Tuna ceviche, 2
by Ana Campos e Manuel Morgado
- 400 gr azorean bluefin tuna cut into cubes
- 1/2 red onion (2/3 cut into very small cubes and 1/3 cut thinly sliced)
- 1 lime juice
- 1/2 diced avocado
- 1/3 apple with peel, cut into small cubes
- 1/2 green chilli (optional)
- Fried corn to taste
- Chopped coriander (stems and leaves)
Preparation:
- Place the cubes of red onion in the bottom of a bowl.
- Drizzle with the lime juice and leave in for 5 minutes.
- Add the avocado and apple cubes and stir, to fold in the lime juice and prevent oxidation.
- Add tuna, chilli and coriander.
- Season with a little salt.
- Do the plating, placing the sliced red onion, some coriander leaves and the fried corn on top.
- Savor!
Preparation:
- Place the cubes of red onion in the bottom of a bowl.
- Drizzle with the lime juice and leave in for 5 minutes.
- Add the avocado and apple cubes and stir, to fold in the lime juice and prevent oxidation.
- Add tuna, chilli and coriander.
- Season with a little salt.
- Do the plating, placing the sliced red onion, some coriander leaves and the fried corn on top.
- Savor!