Originating from the Chilean coasts, tuna ceviche is a delicious culinary specialty with a rich history. Truly a specialty from the beautiful Chilean coasts. You can't miss it!
This dish represents the gastronomic wealth of Chile and its dedication to the freshness of marine ingredients.
Give it a try and surprise your loved ones!
Tuna Ceviche
Ingredients
700 grams of Fresh tuna
180 grams of Clams
240 grams of Onion
48 grams of Cilantro
330 grams of Lemon juice
150 milliliters of Olive oil
1 cup of Choclo (corn)
1 teaspoon of Merquén (seasoning)
1 pinch of Salt
1 pinch of Pepper
Preparation
Step 1 : Cut the tuna fillet into one-centimeter cubes and set aside.
Step 2 : Peel the onions and cut them into six half-moons, leaving the root to prevent separation. Grill them on both sides, season with salt and pepper, and finish cooking in the oven at medium temperature until golden and soft.
Step 3 : In a pot with water and salt, boil and blanche the clams for 20 seconds, then stop the cooking by plunging them into a bowl with water and ice. Slice them into strips.
Step 4 : For the dressing, mix lemon juice, olive oil, roasted and deveined onions, clams, and cilantro.
Step 5 : Finally, add the previously salted and peppered tuna and sprinkle with merquén.
Step 6 : To add more freshness to the mixture, you can add some ice cubes at the last minute. Garnish with choclo and watercress.
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