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    Ceviche De Atun (Tuna Ceviche)

    Source of Recipe

    Brenda-Lee Olson

    Recipe Introduction

    Original recipe from "Yanuq Cooking in Peru"

    List of Ingredients

    3 onions, cut julienne style
    Juice of 5 limes
    2 tablespoons finely chopped celery
    2 cans solid white tuna, drained
    2 aj� amarillo fresco / fresh yellow aji (chili), seeded and deveined, chopped
    1 teaspoon garlic
    1 tablespoon parsley, finely chopped
    1 tablespoon chopped cilantro
    1 tablespoon aj� amarillo fresco / fresh yellow aji (chili) paste
    8 romaine lettuce leaves
    6 thick slices of cooked sweet potatoes
    2 corn on the cob, cut in sections


    Combine onions with lime juice and celery. Add tuna and chopped fresh aji and mix.

    Season with salt, pepper and garlic and marinate for 30 minutes.

    Transfer to serving dish and sprinkle with parsley, cilantro and aji paste.

    Garnish with lettuce and serve with sweet potatoes and corn.

    Makes 4 servings




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