Italian
Ceviche of Small Tuna and Artichokes
by Gambero Rosso · 452K subscribers on YouTube
A Neapolitan-style ceviche made with small tuna (tonnetto alletterato) and artichokes, marinated in lemon juice with fresh herbs and chili. Best prepared the day before to allow flavors to meld.
- Difficulty
- easy
Ingredients
10 items- Tonnetto Alletteratosmall tuna, also known as little tunny
- Carciofoartichoke
- Lemonlemon, juiced
- Cipollina Frescafresh spring onion
- Chili Pepperchili pepper
- Fresh Garlicfresh garlic
- Basilbasil leaves
- Oreganooregano
- Olive Oilextra virgin olive oil
- Saltsalt
Method
- Clean the artichokes, removing outer leaves and fuzzy choke. Place them in water acidulated with half a lemon to prevent browning.
- Slice the artichokes thinly and set aside.
- Cut the small tuna into bite-sized pieces.
- In a bowl, combine the tuna with plenty of lemon juice, fresh spring onion (cipollina fresca), chili pepper, fresh garlic, basil, oregano, and a drizzle of olive oil.
- Season with salt and mix well. Let it marinate for at least a few hours or, preferably, prepare the day before.
- On a cutting board, arrange the sliced artichokes and top with the marinated tuna and herbs. Drizzle with extra olive oil and serve.
Gambero Rosso
Professional chefReviewer452K subscribers on YouTube155.8M total channel viewsIl canale YouTube di Gambero Rosso, la società leader in Italia e nel mondo nei settori del mangiare e del bere attraverso editoria, tv, eventi, formazione.
