Quick and Easy Tuna Ceviche

By Liliana Moyano for Shine Latina

Tuna Coconut CevicheMi hermana Natalia lived with her husband in a sailboat for a few years. During her travels, she was exposed to the culinary world of the Colombian coast- an area known for its abundance of fresh food. She learned everything from the proper way to barbecue seafood onboard to making meat conserves while at sea that lasted up to three years. One of my favorite dishes was her easy-to-make tuna and coconut ceviche, common in Baru, a small island off the shore.

During my last visit to her house in Bogotá, I asked her to make that same tuna dish. With pen and paper in hand, I carefully took note of the recipe and ingredients expecting this to be a long and complex process. To my surprise, thirty minutes into the cooking we were already serving dinner. Enjoy!

Diced fresh tunaIngredients
(4 servings)
3 limes, juiced
1 lb. fresh tuna, diced
1/2 cup coconut milk
1 tsp. sea salt
1/2 cup shredded carrots
1/2 small white onion, julienned
1 red bell pepper, julienned
1/2 cup celery, chopped
1 lime, cut in wedges, if desired

Try this recipe with my arroz con coco

Directions

Mix all the ingredients in a bowlPlace the diced tuna in a bowl, and pour the lime juice over making sure to coat the fish completely. Cool the mix for 15 minutes, allowing the tuna to absorb the juice.

Get the bowl out of the fridge, and add the coconut milk. Mix well. Finally, add the salt, carrots, onions, peppers and celery, using a wooden spoon to combine all ingredients well. Serve, and decorate with a lime wedge if desired.

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