Ceviche de Atún (Tuna Ceviche) is a traditional Pascuense (from Rapa Nui/Easter Island) recipe for a classic fried pastry with a tuna and soft cheese filling. The full recipe is presented here and I hope you enjoy this classic Pascuense version of: Tuna Ceviche (Ceviche de Atún).
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A fresh and delicious recipe that highlights the flavour and quality of Pacific tuna.
Ingredients:
1kg of fresh tuna (preferably sushi grade)
1 red onion
1/2 green chilli (or more, to taste)
fresh coriander leaves, to taste
Salt, to taste
1/2 ripe avocado
Juice of 4 limes (or more, to taste)
Method:
Cut the tuna into bite-sized cubes and refrigerate.
Cut the red onion into strips and place it in a bowl with cold water and ice for 10 minutes to soften its flavour. Then, set in a colander or strainer to drain well.
Dice the green chilli into small cubes (you can remove the seeds if you prefer less heat). Cut the avocado into medium-sized chunks to prevent it from breaking apart when mixing.
In a large bowl, combine the tuna, drained onion, and chilli. Add a little lemon juice and mix gently to combine the flavours.
Add salt to taste along with the finely-chopped coriander. Gently fold in the avocado chunks to prevent them from breaking apart.
Taste and adjust the salt or lemon juice as needed. Serve immediately and chilled.
Pair this ceviche with crispy tostadas or crackers. You can also garnish it with thin lemon slices and coriander leaves for a special touch. It is also often served accompanied by cakes of po'e.
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