Tuna fish ceviche {Ceviche volquetero}
Recipe for tuna fish ceviche, also known as ceviche volquetero, an Ecuadorian ceviche made with canned tuna fish, onions, tomato, lime juice, cilantro, and served on a platter with chifles or green plantain chips, chochos (lupini beans), toasted corn nuts, and hot sauce.
Servings 8 as an appetizer or snack
Ingredients
- 1 red onion finely sliced
- 4 to matoes finely sliced
- 2 tablespoons finely chopped cilantro
- 1 hot pepper deveined and seeds removed, finely diced (optional)
- Juice of 2 limes
- 2 cans of tuna fish in olive oil, or add additional olive oil to taste
- Salt to taste
To serve:
- Chifles or green plantain chips
- Chochos or lupini beans
- Tostado corn also known as chulpi or cancha, can also use popcorn as an alternative
- Avocado slices
- Tree tomato aji hot sauce your favorite store bought hot sauce or a homemade tamarillo (tree tomato) hot sauce
- Lime slices
Instructions
- Place the red onion slices in a bowl, sprinkle with salt, and rub the salt into the onions. Rinse the onions well to remove the salt. You can use the onions immediately or let them rest in cold water until ready to use.
- Add the sliced tomatoes, the chopped cilantro, diced hot pepper (if using), the lime juice, the tuna fish, additional olive oil, and salt to taste. You can serve it immediately or let it rest for 30 minutes to an hour before serving.
- To serve the tuna fish ceviche, on a large plate arrange the green plantain chips, the chocho beans, and the toasted corn nuts. Place the onion and tomato curtido salsa with the tuna fish directly on top, you can also add avocado slices and extra lime slices. Serve immediately with hot sauce on the side.
Notes
*Can also be served in bowls or plastic cups (cevichocho syle)