an Italian ceviche recipe: sicilian tuna ceviche
my sicilian tuna ceviche recipe with mint, cinnamon and fresh basil
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 upset traditional recipes.
So I did. Latin friends, be clement to me… I sware, it was a good idea.
I made an Italian ceviche recipe
- 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.
- Remember: always freeze the fish for at least 24 hours before making ceviche.
- Juice the lemons.
- 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.
- 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.
- When the fish is ready (flesh has cleared up), drain it and mix up the two bowls.
- Serve your sicilian tuna ceviche with tortilla chips, place them in fish burritos or tiny delicious taquitos.
- Also, why not (we are mixing cultures here…), have it with a fresh baked French baguette.
enjoy ceviche, the way you like it