TUNO Ceviche

This version of the popular Peruvian appetizer is vegan, healthy and delicious! For this dish, we marinated TUNO Spring Water with cilantro, lime, onion, and Tobasco! Ideal and Tasty for the summer!

Makes 2 servings.

Ingredients

1 can of TUNO Spring Water

2 tbsp (30 g) minced red onion

Juice of 1 lime

Salt and pepper to taste

1 tsp (5 ml) olive oil

1 medium seeded plum tomato, finely diced

2  tbsp (30 g) chopped cilantro

1 jalapeño, minced

3 drops Tabasco sauce, optional

Optional: 2 slices medium sized avocado

Directions

  1. Chop red onion, plum tomato, cilantro, and jalapeño and mix in a medium bowl.
  2. Drain a can of TUNO Spring Water and add to the mixture.
  3. Add olive oil, lime, salt & pepper, and tobacco sauce. Taste for salt and lime juice, adjust as needed.
  4. Cover and marinate in the refrigerator at least 20 minutes to let the flavors blend.
  5. To serve, plate and top with fresh sliced avocado.

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