This tuna ceviche is out of this world delicious! Super easy to make, ahi tuna is marinated in fresh lime juice with red onion, jalapeño, cucumber, avocado and cilantro. Fresh and bright, this recipe is a must-try!
🐟 What Makes This Recipe So Good
- This tuna ceviche is seriously so delicious and authentic, it’ll make you feel like you’re on a beach in Mexico on a relaxing vacation! With a mixture of textures, this cold dish is fresh, citrusy, and packed with layers of amazing flavors.
- You won’t believe how easy it is to put together! You’ll need to do a little chopping but that’s it, everything gets combined, and the fish is “cooked” in the lime juice. One bowl only, and it’s ready to eat in less than 40 minutes.
- This is the perfect dish to prepare to share at any potluck or summer cookout, served with tortilla chips. Friends and family will be impressed, and everyone will absolutely love it.
👩🏼🍳 Chef’s Tips
- The quality of the tuna really matters for this recipe. You’ll want to buy sushi grade ahi or albacore tuna steaks, since the fish is only “cooked” with lime juice and salt. If using frozen tuna, make sure it’s fully thawed before making the recipe. To defrost, put the frozen tuna in a Ziploc bag (or tightly wrapped in plastic warp) on a plate placed in the fridge overnight. Or add the frozen tuna to a sealed leak-proof Ziploc bag, and submerge the fish in cold water in the sink or a bowl, until thawed, which should take 30 to 45 minutes. Please do not use hot water to defrost it as it’s not safe.
- Use fresh lime juice over bottled for this recipe, the lime flavor is super important for ceviche, and fresh just tastes better.
- When picking the avocado for the tuna ceviche, choose a big one (or 2 small ones), ripe but still firm. If it’s too ripe and soft, it’ll get mushy when mixed the other ingredients.
- Chop the jalapeño and cucumber into tiny cubes, they’ll add some crunch to the ceviche. I remove the seeds and membranes from the jalapeño, but if you’d like to add some heat, keep some of those seeds. I highly recommend scraping all the seeds of the middle of the cucumber before dicing, so it’s not too watery.
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For the Tuna Ceviche
- 1 pound sushi-grade ahi tuna
- ½ cup fresh lime juice juice from approximately 3 limes
- 2 tablespoons finely diced jalapeños seeds removed, approximately 1 small jalapeño
- ½ cup diced red onion approximately half of one medium onion
- ½ cup finely diced cucumber seeds removed, approximately half of one cucumber
- ½ teaspoon salt more or less to taste
- 1 large avocado diced, approximately 1 cup
- ⅓ cup chopped fresh cilantro
- tortilla chips
- Cutting board
- Sharp knife
- Medium bowl
- Plastic Wrap or lid for bowl
- Silicone spatula
- Place tuna on cutting board. Use sharp knife to slice tuna in half, then dice tuna into ½-inch cubes.1 pound sushi-grade ahi tuna
- Add fresh lime juice, diced tuna, diced jalapeño, diced onion, diced cucumber, and salt to medium mixing bowl. Gently stir until ingredients are well mixed, making sure to fully coat tuna in lime juice.½ cup fresh lime juice, 2 tablespoons finely diced jalapeños, ½ cup diced red onion, ½ cup finely diced cucumber, ½ teaspoon salt
- Tightly cover mixing bowl with plastic wrap or lid. Place bowl in refrigerator and chill at least 20 minutes, but no more than 3 hours. Stir mixture occasionally during chill time.
- When ready to serve, remove bowl from refrigerator. Add diced avocado and chopped cilantro and stir to incorporate. Taste and season with additional salt if desired. Serve immediately with tortilla chips.1 large avocado, ⅓ cup chopped fresh cilantro, tortilla chips
- Tuna: Since the tuna won’t be cooked, you’ll need to use sushi-grade, or sashimi-grade, tuna. If using frozen tuna steaks, be sure to defrost them overnight in the fridge first.
- Avocado: Use an avocado that’s ripe but still a little firm.
- Cucumber: Before dicing, slice the cucumber in half lengthwise, then use a spoon to scrape out the watery seeds from the middle.
- Storage: This dish is best when eaten fresh. Leftovers can be refrigerated in an airtight container up to 2 days, but the acidity in the lime juice can break down the tuna.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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