March 16, 2019 1:17 pm
Updated: March 16, 2019 3:32 pm

Recipe: Tuna ceviche

WATCH: Transport your tastebuds to Latin America. Chef Jefferson Alvarez, from Kitsilano's Cacao, shares his recipe for a simply delicious tuna and coconut ceviche.



– 12-15 oz Tuna or halibut, cut into cubes
– 50 g celery
– 50 g onion
– 3 cloves of garlic
– 15 g ginger
– 20 g of cilantro
– 1/2 cup freshly squeezed lemon juice
– 1/3 cup water
– Salt (to taste)


1. Aside from the fish, place all of the ingredients in a blender, and blend until slightly chunky. Season with salt.
2. Pour this marinade over the fish and let sit for an hour in the fridge, until you see the colour of the fish change to white.  The acidic marinade essentially “cooks” the fish, making it ready to eat.

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