Ceviche is a citrusy seafood dish traditional to Latin America. I love ceviche and became most familiar with it during my trips throughout Mexico. This recipe is no match for the authentic dish!
I was getting so bored with tuna and a friend of mine mentioned that her family member (originally from Mexico), makes canned tuna ceviche. I had to try it! She didn’t have a recipe so this is my version.
I prefer to use a pole and line caught skipjack tuna for a more sustainable, lower mercury option. Nutritionally, tuna is rich in omega 3 fatty acids which is an essential nutrient that the body cannot make. Health Canada recommends consuming about 5 ounces of fish per week to meet the body’s estimated requirement for DHA (the omega 3 found in fish). Omega 3 fats support the brain, eyes and heart, and have anti-inflammatory properties. Omega 3s also help the body to be more sensitive to insulin, thus aiding in blood sugar management and reducing insulin resistance often seen in PCOS and type 2 diabetes.
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