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Tuna and pineapple ceviche tacos

Tuna and Pineapple Ceviche Tacos

Prep Time 30 minutes
Total Time 30 minutes
Servings 4
Author Paula Bendfeldt-Diaz

Ingredients

  • 12 ounces very fresh sushi-grade tuna
  • 1 1/2 cups fresh pineapple cut into small dice
  • ¼ cup onion finely diced
  • 2 tablespoons finely diced yellow bell pepper
  • 2 tablespoons finely diced red bell pepper
  • 1/3 cup fresh lime juice
  • 3 tablespoons fresh orange juice
  • 3 tablespoons pineapple juice
  • 1 tablespoon Kikkoman soy sauce
  • 1 tablespoon good quality extra-virgin olive oil
  • 2 tablespoons rice wine vinegar
  • 1 1/2 tablespoons finely diced jalapeño pepper
  • ¼ cup chopped fresh cilantro leaves
  • 10 corn tortillas
  • 1/4 cup shredded red cabbage for garnish

Instructions

  1. Cut the tuna into 1/4-inch dice.
  2. Place in a glass dish with the lime juice, orange juice, pineapple juice, vinager, soy sauce, peppers, onions, and garlic, tossing to coat.
  3. Cover and refrigerate for 30 minutes, stirring occasionally.
  4. Add the cilantro, olive oil, pineapple, salt and jalapeño peppers. Fold gently to mix.
  5. If you don't like the heat or to make these more kid friendly leave out the jalapeño or add directly to some of the tacos, not to the ceviche.
  6. With a slotted spoon transfer ceviche to a bowl to remove juices.
  7. Heat up the corn tortillas, place a couple of spoon fulls of ceviche on each tortilla and garnish with red cabbage.