Recipe of Tuna Ceviche with Fried Tortillas

Ingredients

• 1 pound (450g) fresh tuna, diced into small cubes
• 4 limes, juiced
• 1/2 red onion, finely diced
• 1/2 cucumber, finely diced
• 1/2 red bell pepper, finely diced
• 1/2 yellow bell pepper, finely diced
• 1/2 jalapeño pepper, seeded and finely chopped (adjust to your spice preference)
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste
• 8 small corn tortillas
• Vegetable oil for frying

Directions

1. 1

   In a large bowl, combine the diced tuna and lime juice. Make sure the tuna is fully submerged in the lime juice. Cover and refrigerate for about 15-20 minutes to "cook" the tuna in the acid, stirring occasionally.

2. 2

   While the tuna is marinating, prepare the fried tortillas. In a deep skillet, heat about 1 inch of vegetable oil over medium-high heat. When the oil is hot, add the tortillas one at a time and fry until they are golden and crispy, about 1-2 minutes per side. Transfer them to a paper towel-lined plate to drain excess oil.

3. 3

   After the tuna has marinated, drain off most of the lime juice, leaving a small amount for flavor. Add the finely diced red onion, cucumber, red bell pepper, yellow bell pepper, jalapeño, and chopped cilantro to the bowl. Mix well to combine.

4. 4

   Season the ceviche with salt and pepper to taste. Adjust the seasoning and lime juice to your preference.

5. 5

   To serve, place a spoonful of the tuna ceviche on each fried tortilla. Garnish with additional cilantro if desired.

6. 6

   Enjoy your refreshing tuna ceviche with crispy fried tortillas as a delightful appetizer or light meal. It's best served immediately.