Ahi Tuna Ceviche

Ahi Tuna Ceviche

Ahi Tuna Ceviche

45 minutes

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Details
  • Serving Size:   3
  • Gluten-Free:   True
  • Dairy-Free:   True
  • Weight Watchers:   2 Points
Cuisine
  • South American
  • Latin American
  • lunch
  • main course
  • main dish
  • dinner
Comments
Ingredients
  • 1 ahi tuna steak (approx. less than a 1 lb.)
  • 5 small leaves of fresh mint
  • 1/2 tablespoon rice vinegar (recommended: O Yuzu Rice Vinegar by O 1/2 of a Serrano pepper, very thinly sliced1 Juice of lime5 small leaves of fresh mintsprinkle of black sesame seeds (optional)
  • 1 Juice of lime
  • 1/2 of a Serrano pepper, very thinly sliced
  • 1 tsp. sesame oil
  • 1In medium bowl mix soy sauce, toasted sesame oil, rice vinegar, Serrano pepper, lime juice, mint, and sesame seeds. Then add diced tuna and toss to coat.
  • 5 tbsp. soy sauce
  • 3Serve immediately by mounding atop crackers, chips, micro-greens, or even roasted sweet potato slices.
Instructions

In medium bowl mix soy sauce, toasted sesame oil, rice vinegar, Serrano pepper, lime juice, mint, and sesame seeds. Then add diced tuna and toss to coat.The tuna is ready to eat as soon as it's tossed and coated but you can marinate it for a few minutes if desired. The tuna will start to turn white almost immediately, a sign that it is cooking from the acidity of the lime juice. It is not necessary to cook the tuna. In fact, it is best served immediately while it is melt-in-your-mouth tender and moist.

Serve immediately by mounding atop crackers, chips, micro-greens, or even roasted sweet potato slices.

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