Ceviche on the Quick and Cheap |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 2 |
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My sister's boyfriend made awesome shrimp ceviche for our Thanksgiving dinner. The raw shrimp turned pink as they cooked in the lime juice. The juice also cooks the onions and the other ingredients. He mentioned that you can also make ceviche using store-bought, canned tuna. The tuna's already cooked, but the taste is the same. I'd make this with raw fish for a dinner party, but for everyday this tastes great and is ridiculously easy. Ingredients:
1 (6 ounce) can solid white tuna packed in water (drained) |
1/2 cup lime juice (you can use a bottle, or the juice of about 5 key limes) |
1 small tomato |
1/4 large white onion |
1/4 small red onion |
1/2 jalapeno pepper (or to taste) |
Directions:
1. Drain the tuna and put it in a small bowl.
2. Add the lime juice. 1/2 cup is an approximation. Basically, it should cover as much of the tuna as possible, but the tuna should not be swimming in it. You can stir every once in a while to make sure all the fish has the chance to get cooked in the lime juice.
3. Chop the onions, tomatoes, and jalapeno (leave the seeds in for more heat), and add them to the bowl. Stir.
4. Let it all marinate for 10 minutes or so, stirring every once in a while.
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