Tuna Ceviche

  • Total: 10 min
  • Prep: 10 min
  • Yield: 4 servings
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1 teaspoon chopped garlic

1 teaspoon chopped ginger

1/2 cup soy sauce

1/4 cup fresh lime juice

2 tablespoons chopped cilantro

1 pound sashimi quality yellowfin tuna

1/2 teaspoon aji amarillo*

1/2 rocoto pepper puree*

*available in Latin American specialty stores


  1. In a blender, puree until smooth the garlic, ginger, soy sauce, and lime juice. Remove to a bowl and mix in the cilantro. Slice the tuna into thin, 1-inch long pieces. 
  2. Place tuna on a serving platter and spoon soy sauce mixture over each slice. Dot each piece with each of the purees, aji amarillo, and rocoto pepper.
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