Tuna ceviche with canned mussels

By Administrador 2022/04/13

Today we present you an international recipe, by José Luis (@VinoComplutense at Twitter): a delicious tuna ceviche, with the extra touch of our canned mussels.

Ceviche is a recipe consisting of fish and/or shellfish marinated in citrus dressings. This traditional recipe is part of the culinary culture of countries like Peru (where it is cultural heritage), Chile, Colombia, Costa Rica, Ecuador, El Salvador, Guatemala, Honduras, Mexico, Nicaragua and Panama. Each country has its own version of the recipe and even its way of writing it (cebiche, ceviche, sebiche and/or seviche)

Today, we show you the Jose Luis version, with fresh tuna (previously frozen) and our mussels.

Ingredients

Instructions

Freeze fresh bonito to avoid anisakis. Once defrosted, cut into cubes.
Cut the onion into thin rings, split in half.
Put both ingredients in a bowl and add the juice of the limes, the salt, the coriander and the chilli pepper, finely chopped.
Add the drained mussels.
Macerate it in the refrigerator for a couple of hours.
Serve with its own juice or tiger milk on top.

Tuna ceviche with canned mussels

Delicious, thanks Jose Luis!