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an Italian ceviche recipe and being lucky to eat ceviche all year round :-)





my Italian ceviche recipe inspired by Sicilian flavors and spices: mint, cinnamon and fresh basil

an Italian ceviche recipe: sicilian tuna ceviche

 

when you should and should not eat ceviche

A Mexican friend told me they traditionally do not eat CEVICHE on months without an R in the name (May, June, July & August).

There is an ancestral reason: these are the hottest months of the year and it is way more difficult to keep the fish fresh.

Sure, nowadays it sounds obsolete, but traditions are traditions.

Lucky me: I have no ceviche traditions, just a spasmodic love for it.

And I live in Italy.

This means I can also fluster traditional recipes.

So I did.

Latin friends, be clement to me… I swear, it was a good idea.

 

An Italian Food Magazine with Recipes, Cooking Projects and Bites of Life in Italy

 

More ceviche recipes

If you really can’t let this go, and you want to go back to traditions, well…

I might partially be able to help you.

You may try the basic ceviche recipe (to which I added lime zest).

You may try the coconut milk ceviche (to which I added juicy mango)

Or you may visit Ecuador and try the shrimp ceviche recipe (I just added decorative edible flowers here :-).

For now, let’s cook Italian!

 

the Italian ceviche recipe

 

sicilian tuna ceviche recipe
 
author:
recipe type: ceviche recipes
cuisine: mexican
serves: 2
ingredients
  • 1 medium sized tuna filet
  • 2 big lemons
  • ½ big tomato
  • 1 shallot
  • 1 big sprig of mint
  • 1 handful of basil leaves
  • 1 teaspoon of ground cinnamon
  • 1 teaspoon of extra-virgin olive oil.
  • salt
how to
  1. Remember: always freeze the fish for at least 24 hours before making ceviche.
  2. Juice the lemons.
  3. Dice the tuna filet, place it in a bowl and cover it with the lemon juice. Set aside and let marinate, at room temperature for at least a couple of hours.
  4. Finely chop the shallot, the tomato and the fresh herbs. Place everything in a bowl and season with olive oil, a pinch of salt and cinnamon. Set aside.
  5. When the fish is ready (flesh has cleared up), drain it and mix up the two bowls.
  6. Serve your sicilian tuna ceviche with tortilla chips, place them in fish burritos or tiny delicious taquitos.
  7. Also, why not (we are mixing cultures here…), have it with a fresh baked French baguette.

enjoy ceviche!

 

 

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27 Comments

  1. I never thought of using the ‘R’ month method when eating ceviche. Though it makes sense, I use the same rule of thumb when eating oysters 🙂 Great recipe and I always have a spot in my heart for Sicilian food – it’s one of my favorite places to visit in Italy!

    • Thank you for the oyster info! and glad to have the love for Sicily in common, see you there!

  2. Our family fishes for Albacore tuna off the coast of Washington State. This recipe is going to be perfect for next falls Tuna catch!. Thank you for sharing!

    • OMG with tuna so fresh I can’t even imagine how good your ceviche will be!

  3. This looks delicious!

  4. I want this The Sicilian Ceviche now!
    Your friend may be right – maybe they don’t traditionally eat them all year round.
    BUT I AM HERE TO ALTER TRADITION
    By wanting to eat them in summer, autumn, spring, winter — the afterlife, before-life — and everything in between.
    AMAZING STUFF Claudia!
    Gourmet Project = A success!

    • Thank you Levan! Glad to alter tradition toghether with you!!!!

  5. Oh, I love Italy so much. I’m jealous that you get to live there! This looks delicious but I have never even had ceviche before nonetheless made it myself. Do you dice the tuna frozen? Or before you freeze it? I’m glad you broke tradition because this seems like the perfect food for hot weather (as long as you can keep your fish fresh.)

    • Hi Christine, I dice it frozen or after defrosting it, but I think dicing it before is a great idea, will try! Come visit me in Italy!!!!

  6. Oh yum! Ceviche is one of my husband and I’s favorite foods! This looks delish!

  7. Love the touch of cinnamon here. I’ve never made ceviche, although I’ve eaten my share. 🙂

  8. Yum, I love ceviche! Very interesting that it’s typically not served during months with no “r”! Those are the months we eat it most in America 🙂 Of course, cooler climate, and maybe better refrigeration!

    • Lucky we can make it in Summer: I love it as a hot summer night dinner!

  9. We holidayed in Sicily a couple of years ago and were totally smitten. I’m going to make this for my husband as a surprise – he will love it.

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