Sunday, March 18, 2007


I put together this recipe to recreate the wonderful ceviche we enjoyed on our honeymoon on Easter Island. The dish is simple and fresh. You must use freshly squeezed lemon juice; the bottled stuff has a completely different taste.

1/2 lb. good quality tuna, cut into 1/4 inch cubes
Juice from 3 lemons
4 scallions, white and green parts thinly sliced
3 tbsp. chopped cilantro
1 tsp. salt

Combine all ingredients in large glass bowl. Sprinkle with salt. Chill until fish turns opaque, stirring occasionally, about 50 minutes. Serves 2 to 4 as an appetizer.

1 comment:

Richard Koehler said...

I recomend Pisco Sours to go with the ceviche. Unfortunately then you get into a battle over what gets the lemon juice - cerviche or pisco sour. Squeeze enough for both!