South AmericanStarter
Ahi Tuna Ceviche
This ahi tuna ceviche comes together quickly, with diced tuna marinating in a bright mix of soy sauce, lime, serrano, and mint. The acidity of the lime juice starts to "cook" the tuna almost immediately, turning it opaque. It's best served right away, while the tuna is still tender. You can mound it on crackers, chips, or even roasted sweet potato slices for a light meal or appetizer.
Method
2 steps · 45 min total
- 01
Mix Tuna Ceviche
In a medium bowl, combine the soy sauce, toasted sesame oil, rice vinegar, serrano pepper, lime juice, mint, and sesame seeds. Add the diced tuna and toss gently to coat it evenly.
The tuna is ready to eat as soon as it's coated, but you can let it marinate for a few minutes if you prefer. You'll notice the tuna starting to turn white almost immediately, which is the lime juice doing its work. For the most tender texture, serve it right away.
