Fernando's Peruvian Style Tuna Ceviche

Fernando and his wife Martha are friends of our family. Fernando loves to cook, and has studied hotel management. He has managed restauraunts in various hotels in San Fransisco. He agreed to share his recipe for a simple, but incredible Tuna Ceviche that he has made for us on more than one occasion.

The basic ingredients are:

Canned Tuna (preferable white albacore packed in water), red onion, limes, cilantro, chilis (jalapeno, habanero for more spice), salt and black pepper.

In this example, Fernando used 1 large red onion, 2 12 oz. cans of tuna, and the rest to taste.

The Sequence

First chop the red onion(s).

Repeatedly wash and salt the red onions to remove bitter flavors.

Squeeze lime juice until approximately half the onions are covered. You can continue to add lime juice as necessary throughout the process.

Take a couple large handfuls of cilantro. Chop it fine, and add to the mixture.

Chop chilis to taste, and add to the mixture. Jalapenos add good flavor.

Add the tuna to the mixture.

Finish with black pepper to taste, more salt, lime juice, cilantro, and chilis if desired. Enjoy!