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CANNED TUNA CEVICHE

I’ve loved ceviche ever since my mom used to make it for us from the fresh speckled trout or redfish we would catch off the pier in Rockport, Texas.   I love the way she makes it and she’s set the taste standard for me.  I’ve posted about it before on my other site PaleoCurious and you can find it here.

Imagine my surprise when she made her world famous ceviche with canned tuna.

Brilliant idea!

​It’s always available, tastes so fresh with all the other good ingredients, and packs a lot of nutrition as well.

  • Author: Leeny
Scale

Ingredients

1 can quality tuna (I love wild planet)
1 cup cherry tomatoes, sliced
1/2 to 1 jalapeño, chopped (more or less depending on how spicy you like it)
4 green onions, sliced into small rings up to the green part
​juice of 1-2 whole limes
1/2 cup chopped cilantro or more to taste
12 T olive oil
​salt to taste

Instructions

Chop tomatoes, jalapeno, onion and cilantro and place in a mixing bowl. Add drained tuna. Squeeze lime over the top and drizzle with oil. Toss everything together and add salt to taste. Serve by itself with plantains or tortilla chips (I love Siete grain free tortilla chips).

 

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