I have spoken a thousand times here on the blog that I have loved this summer so far. We’re enjoying the hot days to see new restaurant patios in Toronto and also enjoying the view from our balcony with great food and drink.
Last Sunday we had a lunch that made history in this house (really), we prepared ceviche, oysters, sangria… even had my first layered cake!
In today’s post I want to share with you my ceviche recipe, which is ideal for patio lunch on hot days. I don’t think I know of any other dishes that are as refreshing and tasty as ceviche.
We paired our ceviche with sangria, but here I leave some wine suggestions that go well with ceviche:
Especially if we are talking about ceviche prepared with one of my favorite fish: tuna.
So I give you a tip: on hot summer days, enjoy a good ceviche outdoors. It’s very simple to prepare (nobody wants to work in the summer, right?) And it is tasty. Ah, besides being a very beautiful dish!
Dice the tuna and chop the onion in half slices. Combine the two in a large bowl. Squeeze the lemons and add the juice to the bowl of tuna and onion. Chop a little coriander (amount to taste) and add to the bowl. Season with salt and black pepper to taste. Cover with a plastic wrap and refrigerate for one hour. Divided it between XNUMX plates, placing the avocado slices above the ceviche. Sprinkle a little more cilantro on top if desired.
Ingredients
Instructions
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