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Ceviche De Atun (Tuna Ceviche)

Source of Recipe

Brenda-Lee Olson


Recipe Introduction

Original recipe from "Yanuq Cooking in Peru"

List of Ingredients

3 onions, cut julienne style
Juice of 5 limes
2 tablespoons finely chopped celery
2 cans solid white tuna, drained
2 ají amarillo fresco / fresh yellow aji (chili), seeded and deveined, chopped
Salt
Pepper
1 teaspoon garlic
1 tablespoon parsley, finely chopped
1 tablespoon chopped cilantro
1 tablespoon ají amarillo fresco / fresh yellow aji (chili) paste
8 romaine lettuce leaves
6 thick slices of cooked sweet potatoes
2 corn on the cob, cut in sections





Recipe

Combine onions with lime juice and celery. Add tuna and chopped fresh aji and mix.

Season with salt, pepper and garlic and marinate for 30 minutes.

Transfer to serving dish and sprinkle with parsley, cilantro and aji paste.

Garnish with lettuce and serve with sweet potatoes and corn.

Makes 4 servings