Transform ordinary canned tuna into a zesty, flavorful lunch with a Latin flair by adding fresh lime juice, cilantro, jalapeño, tomato and avocado – so good!
A high school friend (hi Cynthia!) actually gave me this idea. She had it while vacationing in Guatemala and shared the idea with me when she returned. When I read the email, I thought it was brilliant!
Now don’t get me wrong, I LOVE a good fresh ceviche made raw fish or seafood. It’s actually one of my favorite things to eat. I actually shared a recipe here of Ceviche in Cucumber Cups or this ceviche-like Zesty Lime Shrimp and Avocado Salad. But when you need a quick lunch using pantry ingredients, this is great and it’s inexpensive, low-carb, paleo-friendly, dairy-free and gluten-free!
For presentation, I put the ceviche tuna into the can to use as a ring mold, then inverted it onto my plate; completely optional of course! Topped with fresh avocado, this was filling and delicious.
Click Here To See The Full Recipe… 
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