Hey there Nummy Num Num; I feel that an apology is in order. I haven’t called or written or even as much as Facebook-stalked you, and you don’t deserve that. All I can say is it’…

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Transform ordinary canned tuna into a zesty, flavorful lunch with a Latin flair by adding fresh lime juice, cilantro, jalapeño, tomato and a...

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Combine the tuna with the lime juice mixture just before serving to maintain the bright red color of the fish--a must-do if you like tuna rare. If you want "cooked" tuna, soak it in 1/2 cup lime juice (enough to cover) for 1 to 3 hours, stirring occasionally, until opaque. (The fish will turn a grayish brown.) Drain, and stir in remaining ingredients.

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Tuna ceviche with mango and lime

"Kilawin Tambakol" or Tuna Ceviche Filipino style. We use coco vinegar here instead of citrus fruit juice. Best paired with a cold beer and some grilled meats.

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