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Tuna Ceviche – Summer on a plate.

It has been a hot summer, the Blonde was out for the day, and the Tuna in Publix looked perfect – fresh, thick and heavy. Here’s how to entrance the love object.


  • ½ lb thick tuna per person cut into ½ inch cubes.
  • Small red onion minced, 1 clove elephant garlic crushed, pinch of chili pepper, tablespoon of capers, 1 avocado diced thickly.
  • Juice of 1 lime.
  • ¼ cup olive oil.
  • A little salt and black pepper.
  • 1/3 cup of extra lime juice.
  • Bunch of Cilantro.



  1. Carefully combine the diced tuna with all the other ingredients apart from the extra lime and cilantro, refrigerate till needed – not more than 1 hour.
  2. 15 minutes before serving add the extra lime juice and combine once more.
  3. Serve sprinkled with chopped cilantro a full tomato salad and champagne – wonderful, summer on a plate.