LOADING CLOSE

Loma Linda Citrus Lemon Pepper TUNO Ceviche

Bring the flavours of ceviche to your table with this lip smacking vegan version made with Lemon Pepper TUNO.

Serves 4

  • 1 can Loma Linda’s Lemon Pepper TUNO
  • 1 can coconut meat, chopped to the size of the TUNO bits
  • 1 small red onion, cut into slivers
  • 1 small tomato (seeds removed), finely chopped
  • 1/2 cup peppers (can mix red, yellow, green to bring colour to your ceviche)
  • 1 small jalapeno, finely chopped
  • 1 small lemon
  • 1/2 cup freshly squeezed orange juice
  • Salt to taste
  • Black pepper to taste
  • 1 tbsp fresh coriander, finely chopped

 

Method
  1. Open the can or pouch of Loma Linda’s Lemon Pepper TUNO and drain off any the liquid.
  2. Squeeze out the extra liquid from the TUNO.
  3. Now, take a bowl and add the squeezed TUNO, coconut meat, lemon juice and orange juice. Let it rest for 10 minutes. Resting will help the TUNO to soak in the citrusy flavours.
  4. Add in rest of the ingredients and mix well. Serve with Chips or tostadas.