Albacore Tuna Ceviche with Sesame and Mint
- 1 lb. Albacore Tuna, Sashimi grade, chopped into bite size pieces
- 4 Scallions, chopped
- 2 Tbsp Fresh Mint Leaves, chopped
- 2 Tbsp Coconut Amino (Tamari as an alternative)
- 2 Tsp Sesame Seeds
- 1 Tsp Sesame Oil
- ¼ Tsp Fish Sauce
- ½ cup Fresh Lime Juice
The actual making of the Tuna Ceviche is super simple. You just cut your fish into bite size pieces and toss with all the other ingredients. But, a word of warning: the fresh lime juice will “cook” the fish because of its acid. This means that it will slowly turn white and opaque just like it does when you cook Albacore. So if you want to keep the beautiful pinkish translucent Albacore colour to your dish, you want to add the lime juice just before serving. Another alternative would be to omit the lime juice from the marinade and to serve it with lime wedges so that people can lime-up their own plates as they see fit. Whatever colour your Albacore Tuna Ceviche, it will still be delicious, promise.
Mix it all together! Make sure you are gentle when mixing, as the tuna is very delicate and can get mushed easily.