Tuna Ceviche

Name: Tuna Ceviche
Ingredients: 12 ounces tuna skin and dark meat removed; 1 cup lime juice Freshly squeezed, plus; 1 tablespoon lime juice Freshly squeezed; 1 red onion small, diced; 2 tomatoes mediums, cored, seeded, diced; orange juice cup Freshly squeezed; 1 cup tomato juice; jalapeno chiles stemmed, seeded, and finely chopped; 2 oregano leaves only, chopped; 1 cup olive oil; green olives cup Small; 1 teaspoon salt; 1 teaspoon freshly ground black pepper; 3 bay leaves; lettuce leaves for serving, optional

15 ingredients

2 steps

Ingredients

12 ounces tuna skin and dark meat removed
1 cup lime juice Freshly squeezed, plus
1 tablespoon lime juice Freshly squeezed
1 red onion small, diced
2 tomatoes mediums, cored, seeded, diced
orange juice cup Freshly squeezed
1 cup tomato juice
jalapeno chiles stemmed, seeded, and finely chopped
2 oregano leaves only, chopped
1 cup olive oil
green olives cup Small
1 teaspoon salt
1 teaspoon freshly ground black pepper
3 bay leaves
lettuce leaves for serving, optional

Directions

1

Cut Tuna into 1/2-inch squares. In non-metallic container combine the fish and 1 cup lime juice. Let marinate for 30 minutes in refrigerator.
2

Drain and discard lime juice. Transfer the fish to a mixing bowl. In bowl combine Tuna with 1 tablespoon lime juice and the remaining ingredients. Toss well and chill for at least an hour or as long as overnight. Remove bay leaves. Serve cold in chilled glasses or on lettuce lined plates.