Tropical tuna ceviche tacos
Fresh summer tacos: diced tuna marinated in lemon juice with red onion, olive oil and a little serrano chilli. It is then mixed with avocado and served on warm mini corn tortillas, with sprouts and coriander. The marinade needs 10 to 15 minutes in the fridge.
- Time
- 25 min
- Difficulty
- Easy
Ingredients
- 3 small corn tortillas
- 200 g fresh tuna, cut into small cubes
- 1 avocado, diced
- 1/2 red onion, finely chopped
- 1/2 serrano chilli (optional)
- Juice of 2 lemons
- Olive oil
- 1 handful of sprouts (radish, rocket)
- Chopped fresh coriander
- Salt and pepper
Method
- In a bowl, mix the tuna, onion, chilli, lemon juice and olive oil. Add salt and pepper to taste and leave to marinate in the fridge for 10-15 minutes.
- Once the tuna has marinated, gently fold in the diced avocado so it does not break up.
- Warm the corn tortillas briefly in a dry frying pan to make them more pliable.
- Place a portion of ceviche on each tortilla and add the sprouts on top.
- Garnish with fresh coriander and serve immediately.
Made with
