Category: Fish

Canned Tuna Ceviche

4/15/2020

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.

hCanned Tuna Ceviche

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
1-2 T olive oil
salt to taste

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).

This is the regular seafood ceviche that I make with fresh fish, shrimp, avocado and all the other goodness you see here! Click on the picture and you will be linked to the recipe at PaleoCurious!

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ceviche

5/3/2018

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One of my favorite things to eat when I'm visiting my parents at their place in Rockport, Texas is my mom's ceviche. It is so fresh and delicious and reminds me of everything that is good about the Texas gulf coast. She and my dad will cruise over to the harbor where the shrimp boats come in and buy the shrimp right off the boat, and she uses the fresh speckled trout we catch off the pier. It don't get any fresher than
this, folks. So I guess you could say I'm a little "spoilt" when it comes to my seafood.

Now that I live in Missouri, the landlocked capitol of the world, I have to rely on Whole Foods or Bob's seafood to get fresh fish for my ceviche. While it's not the same as getting it fresh out of the water, it still gets the job done. Making ceviche is easy and is such a delicious summer meal. Just be sure and look for the freshest options for your seafood.

Ingredients
1 lb fresh white fish (speckled trout, red snapper, halibut, swordfish, etc,)
1 lb fresh large shrimp, peeled
1 bunch green onions
1-2 jalapeno peppers
1/3 cup chopped cilantro
3 tomatoes, chopped (or a small container of cherry tomatoes, sliced in half)
2 avocado
8 limes, juiced
salt and pepper to taste

Peel shrimp if not already done. Cut each one up into 3-4 smaller sections. Cut up fish into small bite size pieces. Put in glass casserole dish and set aside.

Juice the limes.

(In this photo, I used key limes, but large, conventional limes work better and yield more juice.)

Pour juice from limes over cut seafood and let marinate and "cook" for about 6 hours covered in the fridge. Seafood will begin to look opaque and shrimp may turn pinkish around the edges.

When seafood is done, drain off liquid and return to a serving bowl. Add chopped tomatoes, chopped jalapenos (veins and seeds removed), green onions, cilantro, and cubed avocado. (If you don't like it too spicy, only add one jalapeno!). Squeeze one more fresh lime over the top and season with salt and pepper to taste. Serve with tortilla chips or plantain chips if not doing corn. Or eat it on its own...it is that delicious