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Peruvian Tuna Ceviche is a flavorful fusion of cultures

My Peruvian Tuna Ceviche is a flavorful fusion of cultures. I made this for a Peruvian friend of ours and she absolutely loved it.

Course Appetizer, Peruvian Food
Cuisine Gluten free, Peruvian Food, Peruvian Recipe, Seafood
Keyword appetizer, ceviche, gluten free, Peruvian food, Peruvian recipe, sashimi, seafood
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 6 people
Author Peter

Ingredients

Leche de Tigre

  • 1/4 Cup Lemon juice
  • 1/4 Cup Orange juice
  • 3/4 Tsp fine salt
  • 1/4 Tsp Garlic minced
  • 1/4 Tsp Fresh ginger minced
  • 1/2 Cup Olive oil
  • 2 Tbsp Aji amarillo

Tuna and assembly

  • 1 Lb Sashimi Tuna
  • 12 Pieces Gluten free crackers
  • 1 Tsp Sesame seeds
  • 1 Whole Radish thinly sliced
  • 1/4 Whole Jalapeno sliced
  • 1/4 Whole Fresno sliced
  • 1/2 Whole Lime quartered

Instructions

Leche de Tigre

  1. Combine all ingredients in a small cuisinart. Blend until combined and set aside.

Tuna and assembly

  1. Place individual pieces of the tuna on a large serving tray. Pour the Leche de Tigre over the the fish and the whole plate. Let "cook" for at least 5 minutes. Top each piece of tuna with the gluten free cracker. Add the jalapenos and fresnos alternately on the tuna. Garnish the plate with the radishes and the limes. Finish by topping with the sesame seeds. Serve and enjoy!