WorshipJunky - Recipes
Monday, July 28, 2003
Canned Tuna Cerviche
Had this while I was in Costa Rica, and I mentioned it on my Fusion Worship - Costa Rica 2003 blog. This recipe is close to what I had in Costa Rica. Not many ingredients... so experiment! The following makes quite a bit. It can easily be cut in half.
4 Tomatoes
4 Limes
2 cans tuna (the "normal" size, not the real big ones)
The leaves of 1/3 a bunch of cilantro
1 tsp kosher salt (to start)
Pepper to taste
Prepare the tomatoes. For less of a "tomatoe juice" flavor, use Roma tomatoes. You can also dice them, salt them, and then place them in a collander and let them sit for a little while. This will drain some of the juice (I always do this for Brushette).
Put tomatoes in a bowl, drain tuna and combine with tomates. Squeeze lime juice on to the mixture. Chop the cilantro and add salt and pepper to taste.
You can serve this on bread, but in Costa Rica we ate it on Saltine crackers.
Is much faster than "normal" cerviche, which is usually made with raw fish. You don't have to wait for it to "cure" and you don't have to be worried about the fish being raw.
