Ceviche De Atun / Tuna Ceviche


  • Preparation 25 minutes
  • Servings 4


  • 2 cans of solid white tuna in water. Drain the tuna.
  • 5 limes (Squeeze the juice out of the limes and dispose of the skin)
  • 3 onions (the onions will need to be cut julienne style)
  • 8 lettuce leaves
  • 6 slices of cooked sweet potato. (the slices should be thick)
  • 2 corn on the cubs (cut each piece into thirds)
  • 2 tablespoons of celery that is finely chopped.
  • 1 tablespoon of finely chopped parsley
  • 2 ajf amarillo fresco/freh yellow ahi chili. (seeded and deveined)
  • 1 tablespoon of chopped parsley
  • 1 teaspoon of garlic
  • 1 tablespoon of ajf amarillo fresco/fresh yellow aji chili paste
  • Have salt and pepper ready to use to tasting


  • Combine the onions with the lime juice squeezed from the five Limes. Add the       drained tuna, along with the fresh ahi. Proceed to mix all the ingredients.
  • Season the above mixed ingredients with both salt and better and let everything marinate for 30 minutes.
  • Transfer the finished product to s serving dish. Garnish the plate and food with cilantro and parsley. Add lettuce to the plate along with the thick slices of sweet potatoes and pieces of corn.