Personally, I don't advocate eating fish but if you're transitioning from a cooked to raw diet, eating fish ones in a while may make it easier for you to stay or stick to a raw food diet.
This freebie recipe: Tuna Ceviche is ridiculously easy, simple and delicious.
With many thanks to my friend Charlotte, who used to own a lunch restaurant (LUST) in Amsterdam. She gave this recipe to me.
Tuna Ceviche Recipe
Ingredients
Serves 4
400 gram sushi grade tuna 6 gloves garlic 4 tablespoons olive oil 1 tablespoon fresh lemon juice Sea salt Pepper Handful of parsley or cilantro
Directions
Peel and chop the garlic. Put in a bowl with the olive oil, lemon juice and salt. Mix with a fork.
Cut the tuna into thin (about 1/4th inch or 1/2 cm) sashimi like slices.
Divide the tuna equally over 4 plates. Pour the dressing over the tuna.
For garnishing, top with pepper and parsley (or cilantro)
Tip
The success of this recipe lies in the quality of the ingredients. Buy the best tuna and olive oil you can find.
For olive oil, you may use an organic or wild, cold pressed extra virgin olive oil.
The garlic can make this recipe quite spicy. I like that, but if you it too much, you can use less.
This is such a great recipe, it's very quick and easy to make, it's ridiculously delicious, and it looks nice on your plate.
Healthy: The raw fish provides the important omega 3 fatty acids. These boosts immune system, thins your blood and keeps you warm in the cold weather. The garlic provides anti fungal, anti bacterial, anti viral and anti parasites properties. The parsley provides iron. It's a super recipe for the non-vegan raw foodists!
This content on your website or in your e-zine? You can, as long as you include this: “Esme Stevens is the CEO of Raw Food Europe and has a great website for starters of a raw food diet: thebestofrawfood.com."
