Tuna Ceviche

Why You’ll Love Tuna Ceviche Recipe

I like this recipe because it’s simple, refreshing, and perfect for warm days or light meals. I enjoy how quickly it comes together while still tasting elegant and restaurant-worthy. I also appreciate that the flavors stay clean and fresh, letting the quality of the tuna really shine.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

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

To Serve
tortilla chips

Directions

I start by placing the tuna on a cutting board and slicing it in half, then dicing it into ½-inch cubes with a sharp knife. I transfer the tuna to a medium bowl and add the fresh lime juice, jalapeños, red onion, cucumber, and salt. I gently stir everything together, making sure the tuna is fully coated in lime juice.

I tightly cover the bowl and refrigerate it for at least 20 minutes, stirring occasionally, but no longer than 3 hours. When I’m ready to serve, I fold in the diced avocado and chopped cilantro. I taste and adjust the salt if needed, then serve immediately with tortilla chips.

Servings and Timing

I get about 4 servings from this recipe. Prep time takes around 30 minutes, there is no cooking time, and the total time comes to approximately 30 minutes.

Variations

I sometimes add diced mango or pineapple for a touch of sweetness. I like using serrano peppers instead of jalapeños when I want more heat. Occasionally, I drizzle in a little olive oil for extra richness.

Storage/Reheating

I find this dish is best enjoyed fresh. If needed, I store leftovers in an airtight container in the refrigerator for up to 2 days, but I know the lime juice will continue to break down the tuna over time.

FAQs

What kind of tuna should I use?

I always use sushi-grade or sashimi-grade ahi tuna since it isn’t cooked.

Can I use frozen tuna?

I use frozen tuna steaks as long as they’re sushi-grade and fully thawed in the refrigerator.

How long should the tuna marinate?

I let it chill for at least 20 minutes but never more than 3 hours.

Is ceviche safe to eat?

I feel comfortable eating it when I use high-quality, sushi-grade fish and keep everything cold.

Can I make this ahead of time?

I prepare most of it ahead, but I always add avocado and cilantro just before serving.

How spicy is this recipe?

I find it mildly spicy, and I adjust by adding more or less jalapeño.

Can I skip the avocado?

I like the creaminess it adds, but I can skip it if needed.

What can I serve with tuna ceviche?

I usually serve it with tortilla chips, but crackers or tostadas work well too.

Can I add other vegetables?

I sometimes add radishes or bell peppers for extra crunch.

Why is my tuna turning opaque?

I know that means the lime juice is curing the fish, which is expected.

Conclusion

I think this tuna ceviche is a perfect example of how simple ingredients can create something incredibly fresh and flavorful. It’s light, satisfying, and a recipe I love making when I want something quick, elegant, and refreshing.