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
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
