Bring the flavors of ceviche to your table with this lip smacking vegan version made with fishless tuna.
1 can Loma Linda’s Fishless Tuna
1 can coconut meat, chopped to the size of the fishless tuna bits
1 small red onion, cut into slivers
1 small tomato (seeds removed), finely chopped
1/2 cup bell peppers (can mix red, yellow, green to bring color 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
Open the can of Loma Linda’s Fishless Tuna and drain off the liquid. Squeeze out the extra liquid from the Fishless Tuna.
Now, take a bowl and add the squeezed fishless tuna, coconut meat, lemon juice and orange juice. Let it rest for 10 minutes. Resting will help Fishless Tuna to soak in the citrusy flavours.
Add in rest of the ingredients and mix well. Serve with Chips or tostadas.