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. It should marinate about 2 hours.

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.