Tuna Belly Ceviche Recipe

  • 1/2 kilo Tuna belly fillets
  • 2 cups vinegar
  • 1 cup Kakang-gata (coconut milk), optional
  • 2 bird’s eye chillies, chopped
  • 1 tbsp finely chopped ginger
  • 6 cloves garlic, finely minced
  • 2 stalks spring onions, chopped
  • 1-2 Lemons, juiced
  • Salt and freshly ground black pepper
  • sugar
  • Thinly sliced cucumber to decorate
  • Method of preparation:
  • Clean, remove the skin and debone the tuna thoroughly, then cut into bite-size cubes.

Tuna Belly Ceviche Recipe

  1. Put the tuna in a large platter and douche with a cup of vinegar. Stir to ensure that every piece is drenched in vinegar. Cover the platter with cling film or a lid and leave to marinate in the acidity of the vinegar in the fridge for at least an hour.
  2. Drain all the vinegar from the tuna, use a spatula to press the tuna to remove as much vinegar as possible. The vinegar serves as a ‘wash’ for the fish to remove the fishy smell (lansa).
  3. Pour the rest of the vinegar into the drained tuna, add the coconut milk (if using any), sprinkle the bird’s eye chillies (you can add more or less according to how spicy you like i t:) The addition of ginger also helps to remove the fishy smell. Add the garlic and spring onions for piquancy. Lemon or calamansi goes well with fish.
  4. Finally season with salt, sugar and freshly ground black pepper.
  5. Give it a good mix.
  6. Cover once again and return it in the fridge to chill for at least half an hour.
  7. Serve it cold decorated with slices of thin cucumber.

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