Mexican Tuna Ceviche with Guacamole, Salsa and Nachos
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 4 servings
Description
Light, fresh, packed with flavour and so easy to make. Serve with plenty of nachos for scooping and cooling guacamole. Arriba!
Ingredients
Guacamole
2 large avocados
1 packet Old El Paso Spice Mix for Guacamole
½ C (125 ml) baby tomatoes, quartered
2 spring onions (only the green part), finely chopped
juice of a small lime
sea salt and freshly ground pepper
Tuna Ceviche
⅓ C (80 ml) lime juice
1 Tbsp (15 ml) olive oil
½ small red onion, finely chopped
1 Tbsp (15 ml) chives, finely chopped
1 garlic clove, finely chopped
1 small red chilli, deseeded and finely chopped
sea salt and freshly ground pepper
500 g fresh tuna, diced into small blocks
To Serve
1 box Old El Paso Mild Nachos Kit
lime wedges
Instructions
Guacamole
Roughly mash the avos together with the Old El Paso Spice Mix for Guacamole until you are happy with the consistency. Toss in rest of the ingredients and mix to combine. Taste and adjust seasoning if necessary. Pop the guacamole into the fridge to chill.
Tuna Ceviche
In a large mixing bowl, add all the ingredients except for the tuna. Mix well to combine. Just before you are ready to serve, add the tuna to the mixture and toss well to coat with liquid. Leave the tuna to stand for 8-10 minutes so that the acid in the lime juice can cure the fish. When the tuna begins to turn opaque it’s ready to go.
To Serve
Pile the nachos from the Old El Paso kit onto a serving dish. Add the ceviche and the guacamole (separately or on one big serving platter for the centre of a table). Serve the salsa mix that comes with the nacho kit alongside and dive in. Serve lime wedges on the side.