Civiche

With all the fresh fish available I feel guilty cooking it- since its so fresh and good - but tuna sashimi and sushi is only exciting a few times a week. So, remembering how good the fish was in Ecuador, I thought I’d try some civiche. Worked like a charm

One huge chunk of yellow fin

Cut the skin, bones and blood meat away,

Chop into cubes

Add a chopped onion, tomato or two, cilantro, some slat, maybe a pepper

Enough lemon juice to cover the tuna and the juice of an orange

Stir and stick in the fridge

Serve to hungry paddlers