This Tuna Ceviche recipe is a delightful appetizer or light dinner featuring fresh fish that's "cooked" in a marinade of lime, lemon, and orange juice. It's then tossed with tomato, red onion, avocado, and cilantro. Serve it with chips for an irresistible healthy pescatarian recipe that is flavorful and delicious!
Love ceviche? Also, try my Salmon Ceviche, Pineapple Halibut Ceviche and Shrimp Salsa.
Tuna Ceviche recipe
This Tuna Ceviche recipe is pure seafood perfection. This Mexican-inspired ceviche features fresh raw ahi tuna that's cubed and ingredients you'll find a Mexican pico-de-gallo like tomato, onion, cilantro, and lime. The flavor combination is so tasty, light, and refreshing.
If you've had ceviche at a restaurant and wondered if you could recreate it at home, the answer is YES! It's actually surprisingly simple to make at home and is a great way to enjoy fresh fish. Here's a complete guide to making sure you are making healthy and safe and delicious ceviche at home.
If you aren't familiar with ceviche, it's a dish that originated in South America and is used in all sorts of Latin American cooking including Mexico. Fish ceviche isn't cooked over heat, but it goes through a process called denaturing. The fish is cured or "cooked" in fresh citrus juices including lime, lemon, and orange. The acid from the citrus changes the proteins in the fish, allowing it to "cook" without using traditional heat.
Ceviche is often served as an appetizer, but it can also be a light and unique dinner.
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Why You'll Love this Tuna Ceviche recipe...
- This Tuna Ceviche recipe is super tasty and downright addictive!
- It's a light, healthy, and fresh meal to enjoy in the summer or any time of the year.
- It's a great way to eat more fish!
- Tuna is easy to find and this is a fabulous way to prepare it.
- You don't actually have to "cook" this recipe or turn on the oven or stove.
- It's low-carb, gluten-free, paleo, keto, and high in protein!
- It's a fabulous pescatarian meal.
- Tuna is rich in omega-3 fatty acids, B vitamins, and vitamin D.
What's the best fish for ceviche?
Traditionally ceviche is made with white fish in South America. They often make it with firm or semi-firm fish like bass, grouper, rockfish, or sole. I've decided to take a bit of an untraditional twist with this recipe and use tuna for my ceviche. Tuna is a great choice because it's easy to find and often a safe fish to consume raw, especially if it has been frozen to reduce parasites.
You can also try my Salmon Ceviche, which also isn't traditional but is very delicious and uses an easy-to-find fish.
Ingredients:
Here's an overview of what you'll need to make this Tuna Ceviche recipe, but keep scrolling for the full recipe amounts.
- Tuna: Look for fresh ahi tuna steaks that are of high quality. You'll need raw fish that is either super fresh or flash-frozen to prevent parasites and bacteria in the fish. Read below for my tips for selecting fish and tuna for this ceviche. To prepare the fish cut it into ½-inch cubes. Make sure to keep the fish very cold while preparing the ceviche.
- Citrus Juices: You will need a combination of lime, lemon, and orange juice. Traditionally Peruvian ceviche uses a combination of the three, so I did the same for this recipe. For the best results, use freshly squeezed juice.
- Tomato: Diced tomatoes give the ceviche fresh flavor, texture, and a salsa-like flavoring.
- Red Onion: Red onion gives the dish a bite and a great flavor that is perfect for tuna ceviche.
- Cilantro: Cilantro adds a bright herbal note. Use fresh cilantro for the best results. There's not a great substitute for it.
- Pepper: You can use a serrano pepper or jalapeno pepper to add some heat to this dish. If you like mild food, leave it out. If you want it spicy, add more and leave the seeds.
- Avocado: Fresh avocado is the perfect creamy addition that balances the flavors of the dish.
- Salt: Add fresh sea salt to taste for the best results.
Tips for Buying Tuna for Ceviche:
- If you buying fish from a fish counter, ask the fishmonger if what you are buying is good for tuna ceviche preparation. They will know how long the fish has been sitting there.
- Tuna that is good for ceviche or sushi is often labeled "sushi-grade tuna" or "sashimi-grade." That's an unregulated term, but it often means the fish has been flash-frozen to reduce the risk of bacteria being in the fish. Not all fish shops use that term though so you may not find it.
- Find the freshest fish available but don't shy away from buying frozen fish. Frozen is a good option with tuna because freezing it will kill any bacteria and actually make it safer to eat for ceviche. Fish that has been flash-frozen at a very low temperature can be the healthiest option because it kills parasites. Often if you don't live near the coast, the fish they are selling at a fish counter has been frozen anyway so if you buy it frozen, you control how long it sits until you make the ceviche.
- Look for fish that doesn't have a fishy smell.
- When preparing your ceviche, don't leave the fish out of the fridge for long. Keep your fish on ice even in the fridge.
- Prepare the tuna ceviche within 24 hours of either purchasing or thawing out your tuna.
- I highly recommend getting a nice, sharp knife to dice your fish.
Instructions:
This is an overview of the instructions to make this Ahi Tuna Ceviche recipe, but the full detailed printable recipe is below in the recipe card.
Marinade the Fish:
- First, you'll prepare the citrus mixture and "cook" the fish in it.
- Whisk together ½ cup lime juice, ¼ cup lemon juice, and ¼ cup orange juice in a medium glass bowl.
- Carefully put the diced tuna into the lime, lemon, and orange mixture and gently stir.
- It's important to make sure the fish is completely covered in the juices with some room to move. You want the citrus juice to be able to hit all surfaces of the fish, if they are in a bowl too small the sides will not get cooked. If it's not, add more juices.
- Put the tuna in the fridge to "cook" or cure for 30 minutes to 2 hours, depending on your preferences for doneness. See below for my notes on how to leave the fish in the marinade.
Prepare the Ceviche:
- Remove the tuna from the refrigerator and check for doneness. Drain the liquid and throw it away.
- Start with a fresh medium bowl and add the marinated tuna, tomato, red onion, cilantro, and pepper. Add the last ¼ cup of lime juice and 1 tablespoon of lemon and orange juice. Gently toss them together, being careful not to break up the fish.
- Carefully fold in the avocado. Add more salt, if desired.
- Serve immediately with tortilla chips, crackers, or a toasted baguette.
How long does ceviche need to soak?
Much like a cooked steak, you can vary your doneness on tuna ceviche leaving it rare or well done. The amount of time you marinate your tuna helps determine how done the fish is and is a personal taste question.
The amount of time you leave it in the citrus juice determines how done it is. This is just a guideline for times, it really depends on the fish you have, the size you diced it into, and personal taste. It's best to check your fish several times during the "cooking" process so you get the effect you want. Tuna is a great fish to eat rare, so I recommend a shorter cooking time of about an hour.
- 30 Minutes: Rare or Nearly Rare
- 1 Hour: Medium Rare
- 2 Hours: Medium
- 4 Hours: Well Done
Variations
I love this Tuna Ceviche recipe as written, but here are some fun variations.
- Add Different Mix-Ins: Add a tropical fruit like mango or pineapple. Other delicious vegetable additions are cucumber, jicama, shallots, radish, or bell pepper.
- Make it Peruvian: Traditionally Peruvian ceviche has corn and cooked sweet potato.
- Make it Asian: Give this ceviche an Asian flare by using garlic, sesame seeds, soy sauce, and sesame oil.
- Add Fresh Herb: Add other fresh herbs like chives or parsley.
- Make it Spicy: Add more peppers or a splash of hot sauce.
FAQ
Storage and Leftovers
I recommend making your ceviche fresh and eating it immediately for the best taste and texture.
Ceviche is a tough recipe to make ahead and eat later. Once you add the citrus to the fish, it will continue to cook in the juices. So if you put it back in the fridge to eat later, the fish can be tougher and more well done. That being said, you can store leftovers to eat later but for no more than 24 hours.
Freezing
Ceviche is not good for freezing because the texture would not be good.
How long does tuna ceviche last?
Tuna ceviche is best eaten right after making it because the citrus will continue to break down the fish making it even more well done.
Can ceviche be a main dish?
Although ceviche is traditionally an appetizer, I think it can make a great main course, especially for a light summer meal. Serve it with my Mexican Chopped Salad or Mexican Macaroni Salad for a tasty well rounded meal.
This Tuna Ceviche recipe is Tasty & Healthy!
This Tuna Ceviche recipe is so tasty and healthy! I love that you can make this high-end dish at home with little to no fuss. It's perfect for a light summer dinner or as an impressive appetizer for a dinner party.
If you love summer recipes that don't require an oven or stove, this one is for you.
This is an irresistible meal that you can eat with tortilla chips, crackers, plantain chips or even serve in tacos or tostadas!
Serve it With:
- Shrimp and Goat Cheese Quesadilla
- Black Bean and Avocado Quesadilla
- Roasted Vegetable Enchiladas
- Sheet Shrimp Fajitas
- Honey Lime Melon Salad
- Grilled Sweet Potato Wedges
- Caribbean Couscous Salad
- Creamy Avocado Pasta
- Mexican Macaroni Salad
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More Ceviche Recipes to Try:
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If you make this Tuna Ceviche recipe, I’d love to hear what you think! Leave a comment and a star rating ★ below. Make sure to follow me on Instagram, Pinterest, and Facebook too!
Tuna Ceviche
Ingredients
- 1 pound ahi tuna, sushi grade, diced
- ¾ cup lime juice, divided
- ¼ cup + 1 tablespoon lemon juice, divided
- ¼ cup + 1 tablespoon orange juice
- 1 cup tomato, diced
- ½ cup red onion, diced
- ¼ cup cilantro, chopped
- 1 tablespoon serrano or jalapeno pepper (optional), minced
- 1 avocado, diced
- salt
Instructions
- In a medium glass bowl, whisk together ½ cup lime juice, ¼ cup lemon juice, and ¼ cup orange juice. Add the diced tuna to the citrus mixture and gently toss. Make sure the fish is completely covered in the juices with some room to move. If it's not, add more of the juices.
- Put the tuna in the fridge and allow it to "cook" for 30 minutes to 2 hours.
- Remove the tuna from the refrigerator and check for doneness. Drain the liquid and throw it away.
- In a fresh bowl, toss together the marinated tuna, tomato, red onion, cilantro and pepper. Add the last ¼ cup of lime juice and 1 tablespoon of lemon and orange juice. Gently toss.
- Carefully fold in the avocado. Add more salt, if desired.
- Serve immediately with chips, crackers or toasted baguette.
Notes
Storage and Leftovers
I recommend making your ceviche fresh and eating it immediately for the best taste and texture. Ceviche is a tough recipe to make ahead and eat later. Once you add the citrus to the fish, it will continue to cook in the juices. So if you put it back in the fridge to eat later, the fish can be tougher and more well done. That being said, you can store leftovers to eat later but for no more than 24 hours.Freezing
Ceviche is not good for freezing because the texture would not be good.Nutrition
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Patricia C says
This is so fun! What a great idea for the summer season - light and fresh. I can't wait to give it a go!!
patricia says
This is so fun! What a great idea for the summer season - light and fresh. I can't wait to give it a go!