Tuna Ceviche

This week's recipe features Tuna Ceviche, a delightful protein-packed dish perfect for seafood enthusiasts seeking a lighter fare. We've opted for two 4-6 ounce tuna steaks, ideal for serving 2-4 portions.

Ingredients:

• Two tuna steaks (4-6 ounces each)
• One cucumber
• 1/2 small purple onion
• 1/2 medium jicama
• 1/2 cup cilantro
• 1-2 jalapeno peppers
• 8 limes
• 2 lemons
• 1 firm avocado
• Salt and pepper to taste

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Method:

1. Dice the vegetables into small cubes, similar to preparing pico de gallo.
2. Slice the tuna steaks against the grain into 1/4 to 1/2 inch cubes.
3. Place all ingredients in a tapered glass bowl ensuring the lime and lemon juices cover everything, especially the tuna. You can place the tuna at the bottom of the bowl to ensure it's submerged in the citrus juices.
4. The citrus juice essentially "cooks" the ceviche, which can be ready in as little as 30 minutes. The longer the fish sits in the juice, the more "cooked" it becomes. It won't overcook but will firm up on the outside while remaining tender inside.
5. Before serving, cube the firm avocado and serve alongside the ceviche. Enjoy with tostadas or warm corn tortillas.
6. Store any leftovers in the refrigerator at 40 degrees Fahrenheit or below. Ceviche is best consumed within 24-48 hours to avoid spoilage and reduce the risk of foodborne illness.

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Nutritional Benefits:

3.5 gram of tuna(100 ounces) has 23 grams of protein, it is rich in omega 3 fatty acids, an excellent source of vitamin B12. Tuna is also an excellent source of Manganese, selenium, vitamin c, and zinc. These minerals give our immune system a boost.  So tuna your life around with this healthy delight.

hahahahaha,

Dr. Mendoza

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