Shrimp And Tuna Ceviche - Easy And Quick Recipe For New Year's Eve

A simple yet elegant appetizer, this Ceviche combines Shrimp and Tuna steak cured in a citrus acid with fresh ingredients like Onion, Avocado and Coriander and spiced up with a splash of Habanero sauce. Served with some gorgeous Tobiko flying fish roe. This is part of a special collaboration with The Vegetarian Baker, Tim Bereika, Rezepttagebuch and MsDessertJunkie.

Ingredients

Tuna steak 5 Ounce , chopped
Tiger shrimp 5 Ounce , shelled, deveined, chopped
Citrus juice 1 Cup (16 tbs) (from 1 Orange, 1 Lemon and 2 Limes)
Salt To Taste
Red onion 1/2 , finely diced, soaked in water, drained
Avocado 1/2 , diced
Fresh chopped coriander 2 Tablespoon
Habanero sauce 1 Dash (Splash)
Cherry tomato slice 1/4 Cup (4 tbs)
Flying fish roe 2 Tablespoon (Tobiko)

Directions

MAKING:

In a bowl, combine tuna, shrimp, citrus juice, salt and mix well.

Allow to rest for 10 minutes.

Add onions, avocado, coriander, habanero sauce and mix well.

Cover with cling film and chill for 1 hour.

SERVING:

Serve either over tostada or in Chinese spoon, garnish with tomato slice and a bit of flying roe and enjoy!

Recipe Summary

Difficulty Level: Easy
Servings: 10

Nutrition Facts

Serving size

Calories 68Calories from Fat 20

 % Daily Value*

Total Fat 2 g3.1%

Saturated Fat %

Trans Fat 0 g

Cholesterol

Sodium 121 mg5.04%

Total Carbohydrates 5 g1.7%

Dietary Fiber %

Sugars 3 g

Protein 7 g14%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet