Atun Campomar Receta

Peruvian-Style Tuna Ceviche Bowl - Ceviche con Atun Campomar

A fresh, vibrant dish celebrating premium Campomar tuna chunks

Ingredients

For the Tuna:

  • 1 can (140g) Campomar Trozos de Atún Premium
  • Juice of 3-4 limes (about ½ cup)
  • 1 small red onion, thinly sliced
  • 1 fresh ají amarillo or jalapeño, seeded and minced
  • 2 cloves garlic, minced
  • Salt and black pepper to taste

For the Bowl:

  • 1½ cups cooked white rice or quinoa
  • 1 cup cooked corn kernels (or canned)
  • 1 sweet potato, roasted and cubed
  • 1 avocado, sliced
  • Fresh cilantro, chopped
  • Cherry tomatoes, halved
  • Crispy corn nuts or cancha (optional)

For the Leche de Tigre Drizzle:

  • 2 tablespoons of the lime juice marinade
  • 2 tablespoons evaporated milk or coconut milk
  • Pinch of salt

Instructions

Prepare the Tuna (15 minutes):

  1. Drain the Campomar tuna chunks and place in a bowl
  2. Soak the sliced red onion in cold water for 5 minutes, then drain (this removes bitterness)
  3. Combine tuna, lime juice, red onion, ají amarillo, and garlic
  4. Season with salt and pepper
  5. Let marinate for 10 minutes in the refrigerator

Prepare the Components:

  1. Roast sweet potato cubes at 400°F (200°C) for 20-25 minutes until tender
  2. Cook rice or quinoa according to package directions
  3. Warm the corn if using canned

Make the Leche de Tigre:

  1. Mix 2 tablespoons of the tuna marinade with evaporated milk and salt

Assemble the Bowl:

  1. Start with a base of rice or quinoa
  2. Arrange the marinated tuna chunks on top
  3. Add sections of corn, sweet potato, avocado, and tomatoes
  4. Drizzle with leche de tigre
  5. Garnish with cilantro and corn nuts
  6. Serve immediately with extra lime wedges

Chef's Tips

  • Quality matters: Campomar's premium tuna chunks are perfect for this dish because they maintain their texture and have excellent flavor
  • Don't over-marinate: 10-15 minutes is plenty for canned tuna, as it's already cooked
  • Customize the heat: Adjust the ají amarillo to your spice preference
  • Serve fresh: This dish is best enjoyed immediately after assembly

Serves: 2-3 people

Prep Time: 20 minutes

Cook Time: 25 minutes

¡Buen provecho!


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