Canned Tuna Ceviche
Ingredients
- 2 6 oz. can fresh water tuna
- 1/2 cup mayo
- 2 tsp siracha optional
- 2 tbsp lemon or lime juice, freshly squeezed
- 1-2 tsp garlic, finely chopped
- 1/2 cup red bell pepper, finely diced equals 1/2 pepper
- 1 jalepeno, finely diced or less or skip if don't like spicy
- 1/4 cup red onion, finely diced
- 1/2 cup celery, finely diced
- 2 tbsp shredded carrots optional
- 1 tsp orange juice, freshly squeezed optional
- salt to taste
Instructions
- Mix everything together and refrigerate for at least 15 minutes. Taste test and adjust seasonings accordingly. Serve with tortilla chips, rice cakes, seaweed snacks, or crackers.
Notes
- Serve with avocado on the side.
- Use greek yogurt as a substitute for the mayo.
- Store in an airtight container for 3-4 days.