To make Ceviche place the tuna in a bowl with onion, jalapeño, tomato, pepper and lime juice. Gently toss, then set aside for 5 minutes, mixing gently once. Sprinkle over salt, then add avocado, coriander and olive oil & mix well.
Once mixed use straight away as the lime juice will continue to 'cook' the raw tuna. Place a large spoonful of the Ceviche onto each CORN THINS slice, then enjoy.
6 CORN THINS slices
400g raw tuna (cut into 1.25cm cubes)
1/4 red onion (very finely sliced)
2 tsp fresh jalapeño (finely chopped)
8 cherry tomatoes (halved, or large ones quartered)
1/4 tsp black pepper
1/3 cup fresh lime or lemon juice
1/2 tsp salt
1 avocado (cut into 1.25cm cubes)
1/4 cup coriander leaves (roughly chopped)
2 tbsp extra virgin olive oil
Still Hungry, then why not try something else. Check what is in your fridge or pantry, or view any of our other CORN THINS recipes for some tasty ideas.