Tuna Ceviche with Tamarind Vinaigrette

Atún Dolores
Refreshing oriental-style ceviche made with practical yellowfin tuna cubes, accompanied by cucumber, mango, jicama, and pineapple that will give it a very tropical touch. Additionally, it has a spicy hint from the manzano chili and is marinated in a delicious tamarind vinaigrette.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • 1/4 cups sesame oil
  • 1/4 cups tamarind concentrate
  • 1/2 cups lemon juice
  • 1/4 cups soy sauce
  • 1/4 cups orange juice
  • 1 tablespoon ginger
  • 1/4 cups red onion, finely chopped
  • 1 tablespoon garlic, finely chopped
  • 1/2 cups fresh cilantro, finely chopped
  • 1 cup cucumber, cut into medium cubes
  • 1 cup mango, cut into medium cubes
  • 2 tablespoons manzano chile, finely chopped
  • 1/4 cups jicama, cut into medium cubes
  • 1/4 cups pineapple, cut into medium cubes
  • 200 grams Dolores® yellowfin tuna cubes
  • 1 pinch pepper
  • 1/4 cups fresh cilantro, for garnish
  • sesame tostada, for serving
Preparation
45 mins
0 mins
Low
  • For the dressing, in a bowl mix the sesame oil with the tamarind concentrate, lemon juice, soy sauce, orange juice, ginger, red onion, and garlic. Mix very well.
  • In a bowl combine cilantro, cucumber, mango, jicama, manzano chili, pineapple, and Dolores® Yellowfin Tuna Cubes, add the vinaigrette, and season. Marinate in the refrigerator for 30 minutes.
  • Garnish the ceviche with fresh cilantro leaves and serve it with sesame toasts.
  • Enjoy.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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