Tuna Ceviche
By: Anonymous
Published: Sunday, February 14, 2010 - 5:08am

Ingredients




12 ounces Tuna, skin and dark meat removed
1 cup Freshly squeezed lime juice, plus
1 tablespoon Freshly squeezed lime juice
1 small Red onion, diced
2 mediums Tomatoes, cored, seeded, diced
cup Freshly squeezed orange juice
cup Tomato juice
Jalapeno chiles, stemmed, seeded, and finely chopped
2 bns Oregano - leaves only, chopped
cup Olive oil
cup Small green olives
1 teaspoon Salt
teaspoon Freshly ground black pepper
3 Bay leaves
Lettuce leaves for serving, optional

Preparation

1 Cut Tuna into 1/2-inch squares. In non-metallic container combine the fish and 1 cup lime juice. Let marinate for 30 minutes in refrigerator. 2 Drain and discard lime juice. Transfer the fish to a mixing bowl. In bowl combine Tuna with 1 tablespoon lime juice and the remaining ingredients. Toss well and chill for at least an hour or as long as overnight. Remove bay leaves. Serve cold in chilled glasses or on lettuce lined plates.