There’s something special about a dish that feels like sunshine in a bowl, and for me, this Mexican-style tuna ceviche always brings back that feeling. It’s simple, incredibly fresh, and full of the citrusy notes that make ceviche so loved. Whenever I make it at home, I’m reminded of warm afternoons, relaxed outdoor meals, and that unmistakable mix of lime, cilantro, and tender fish.
I often serve this when I want something that feels light but still satisfying — the kind of appetizer people gather around with a bowl of crispy tortilla chips. And the best part? It only takes a bit of chopping and a short rest in the fridge before it’s ready.
Why This Tuna Ceviche Stands Out
Ceviche is all about fresh ingredients, and this version keeps the spotlight where it belongs: bright lime, mild tuna, fragrant cilantro, and a touch of heat from jalapeño. The combination is refreshing yet full of flavor.
I’ve tried many ceviche variations over the years, and albacore tuna remains one of my favorites. Its mild taste and tender texture work so well with citrus. Once everything marinates, the fish becomes firm and flavorful — the kind of dish you keep going back to for “just one more scoop.”
Ingredients You’ll Need
Here’s what I reach for when making this recipe:
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Sushi-grade albacore tuna, cut into small cubes
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Fresh lime juice
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Cilantro, chopped
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Jalapeño, finely minced
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Red onion, diced and softened with a sprinkle of salt
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Salt and black pepper
I always use fresh lime juice for ceviche. The aroma alone promises a good batch.
How I Prepare This Mexican Tuna Ceviche
The method is very simple, and that’s part of the joy:
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Dice the red onion, sprinkle with salt, and let it sit so it softens and mellows.
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Cut the tuna into small cubes and finely mince the jalapeño.
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Add the tuna and jalapeño to the onion and give everything a gentle toss.
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Pour fresh lime juice over the mixture and stir.
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Refrigerate for at least 30 minutes — up to four hours — so the citrus can “cook” the fish.
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Add cilantro just before serving and season with salt and black pepper.
Once chilled, the ceviche takes on a firm, silky texture that pairs beautifully with crunchy chips.
Substitutions You Can Try
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Other seafood: Salmon, halibut, snapper, or any very fresh fish works well.
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Lemon juice: Good in a pinch if you’re short on limes.
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Herbs: Mint and parsley make a lovely alternative if cilantro isn’t your favorite.
Variations for Extra Fun
A small handful of mix-ins can shift the ceviche in different directions. Try adding:
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Fresh corn
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Cucumber
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Tomato
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Peach or mango
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Avocado
Or take it in a different direction with soy sauce and sesame seeds, then serve with nori or sesame crackers for a fresh twist.
What I Like to Serve With Tuna Ceviche
Crispy tortilla chips are my first choice — simple and perfect. Tostadas work beautifully too, especially with a few avocado slices alongside.
I’ve also enjoyed ceviche with plantain chips, which bring a lovely sweetness that balances the lime. Sometimes I’ll pair it with a light salad if I want to turn it into a meal.
Expert Tips From My Kitchen
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Use plenty of lime juice — it’s the backbone of the dish.
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Season the ceviche well; salt brings everything to life.
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Add cilantro just before serving so it stays bright and fresh.
FAQs
Is frozen-at-sea tuna safe for ceviche?
Yes. Tuna that’s frozen immediately after being caught is often very high quality and stays fresh-tasting after thawing.
Can I use another type of tuna?
Ahi tuna is just as lovely and has a slightly richer texture.
Do I need sushi-grade fish?
You can use very fresh fish, but I prefer sushi-grade for peace of mind, especially when serving guests.
Mexican Albacore Tuna Ceviche
This vibrant tuna ceviche is bright, fresh, and comes together with just a handful of simple ingredients.
Ingredients
- ½ cup finely diced red onion
- 12 oz sushi-grade albacore tuna, diced into ¼-inch cubes
- 1 teaspoon kosher salt
- 2 limes, juiced (at least ½ cup, more if needed)
- 1–2 finely diced jalapeños
- ½ cup chopped cilantro
- Salt and black pepper, to taste
Instructions
- Place the red onion in a bowl and sprinkle with the kosher salt, letting it soften while you prepare the remaining ingredients. Add the cubed tuna to the bowl along with the jalapeño and fresh lime juice, tossing gently so the fish is thoroughly coated. Transfer the mixture to the refrigerator and let it marinate until the tuna looks opaque and lightly “cooked” from the citrus.
- Right before serving, fold in the cilantro and adjust the seasoning with more salt and a bit of black pepper until the flavors are bright and balanced.
- Enjoy the ceviche with tortilla chips or any crisp base that’s sturdy enough for scooping.
Notes
- You can easily adjust the amount of jalapeño or salt to match your heat and seasoning preferences. Let me know if you’d like this turned into a full blog post with expanded sections and tips.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 93Total Fat 2gSaturated Fat 0gUnsaturated Fat 1gCholesterol 24mgSodium 588mgCarbohydrates 5gFiber 2gSugar 2gProtein 14g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
This tuna ceviche is one of those dishes that reminds you how simple ingredients can create something stunning. A handful of fresh components, a squeeze of lime, a short rest in the fridge — and suddenly you have a bowl that brings the brightness of a warm day right to your table.
