Click on the image, above to submit to Pinterest.
Ceviche de Atum (Tuna Ceviche)
Ceviche de Atum (Tuna Ceviche) is a traditional Brazilian recipe for a classic dish of tuna pickled in lemon juice mixed with tomatoes and bell peppers and served garnished with mushrooms, avocado and onion rings. The full recipe is presented here and I hope you enjoy this classic Brazilian version of: Tuna Ceviche (Ceviche de Atum).
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
4
Rating: 
Tags : Chilli RecipesVegetable RecipesBrazil Recipes
Ceviche de Atum (Tuna Ceviche): A Brazilian recipe for a dish of tuna pickled in lemon juice mixed with tomatoes and bell peppers and served garnished with mushrooms, avocado and onion rings.
Ingredients:
1kg tuna, skinned and cut into 1cm cubes
juice of 6 large lemons
350g tomatoes, blanched, peeled, de-seeded and chopped
2 fresh green chillies, chopped
2 fresh red bell peppers, cored and chopped
4 tbsp olive oil
1/2 tsp dried oregano, crumbled
salt and freshly-ground black pepper, to taste
10 white button mushrooms, sliced
1 small avocado, sliced
1 small red onion, thinly sliced and separated into rings
coriander (cilantro) leaves or flat-leaf parsley, to garnish
Method:
Place the fish cubes in a non-reactive bowl. Drizzle over the lemon juice and stir to ensure that the fish pieces are completely covered. Cover with clingfilm (plastic wrap) and set aside to chill in the refrigerator for about 4 hours, stirring occasionally. The lemon juice will cure the fish and it will be opaque when ready.
At this point add the tomatoes, bell peppers, olive oil and oregano then season with salt and black pepper, to taste. Stir well to combine then transfer to the refrigerator and chill for at least 1 hour before serving.
To serve, arrange on a plate and garnish with the mushrooms, avocado and onion rings.
Sprinkle over the chopped coriander or parsley leaves and serve.
%20Recipe)