Tuna Ceviche is the perfect dish combines tuna with citrus juices, crisp red onions, creamy avocado, and spice from chili peppers. Serve it with tortilla chips or enjoy it straight from the bowl.
What is Tuna Ceviche?
Ceviche (or cebiche) is a dish with roots in Peru and is widely enjoyed across Latin America. It typically features raw seafood cured in acidic citrus juice, combined with fresh herbs, vegetables, and seasonings. Tuna ceviche uses fresh, sushi-grade tuna as its star ingredient, paired with lime or lemon juice, cilantro, onion, chili peppers, and other complementary ingredients.
This dish is not only a sensory delight but also a nutritional powerhouse packed with protein, omega-3 fatty acids, and vitamins.
Tips and Tricks for Perfect Tuna Ceviche
- Choose the Freshest Tuna: Always use sushi-grade tuna. Freshness is key since the fish is essentially raw.
- Don’t Over-Marinate: Ceviche should be “cured” just enough to enhance its texture. Leaving it in citrus juice too long can result in a mushy texture.
- Sharp Knife is a Must: For clean, precise cuts, a sharp knife is essential when working with raw fish.
- Balance the Flavors: Adjust the spice, acidity, and salt to your liking. A touch of sweetness, like a mango garnish, can add depth.
- Chill Before Serving: Tuna ceviche is best served cold, so keep it in the refrigerator until it’s time to enjoy.
Variations of Tuna Ceviche
- Tropical Tuna Ceviche: Add diced mango, pineapple, or papaya for a fruity twist.
- Spicy Tuna Ceviche: Use habanero peppers or add a few drops of hot sauce for extra heat.
- Asian-Inspired Ceviche: Incorporate soy sauce, sesame oil, ginger, and a sprinkle of toasted sesame seeds.
- Creamy Ceviche: Mix in coconut milk or Greek yogurt for a creamy texture.
- Vegetable-Heavy Ceviche: Increase the cucumber, bell peppers, or radishes for a more veggie-forward version.
How to Serve Tuna Ceviche
- Classic Style: Serve it in a chilled glass bowl or martini glasses for a sophisticated presentation.
- With Tortilla Chips: Scoop it up with crispy tortilla chips for a satisfying crunch.
- On Tostadas: Spread the ceviche on crunchy tostadas for a taco-style treat.
- Lettuce Cups: Spoon it into crisp lettuce leaves for a low-carb option.
- Over Rice or Quinoa: Turn it into a light meal by serving it over a bed of rice or quinoa.
How to Store Tuna Ceviche
Tuna ceviche is best eaten fresh, but if you have leftovers, here’s how to store them:
- Refrigerate Promptly: Transfer the ceviche to an airtight container and store it in the refrigerator for up to 1 day. The acidity of the lime juice slows bacterial growth but doesn’t preserve the fish for long.
- Avoid Freezing: Freezing changes the texture of the tuna, so it’s not recommended for ceviche.
Recipe FAQs
Can I use frozen tuna for ceviche?
Yes, but only if it’s high-quality sushi-grade tuna that has been properly thawed. Freezing kills parasites, making it safe for raw consumption.
How do I know if my tuna is sushi-grade?
Sushi-grade tuna is labeled as such and sold by reputable fishmongers. Always ask your fish supplier for confirmation.
What can I substitute for lime juice?
Lemon juice or a mix of lemon and orange juice works well. For a unique flavor, try yuzu juice.
Is tuna ceviche safe to eat?
When made with fresh, sushi-grade tuna and handled hygienically, tuna ceviche is safe to eat. The acidity in citrus juice denatures the proteins in the fish, partially “cooking” it.
Can I make ceviche ahead of time?
Tuna ceviche is best made just before serving. However, you can prep the ingredients (except for the avocado) in advance and mix them shortly before serving.
Tuna Ceviche
Tuna Ceviche is the perfect dish combines tuna with citrus juices, crisp red onions, creamy avocado, and spice from chili peppers. Serve it with tortilla chips or enjoy it straight from the bowl.
Ingredients
- 2 Ahi Tuna Steaks, defrosted
- 1/2 red onion, finely diced
- 1 garlic clove, minced
- 1 jalapeño, deseeded and minced (optional, adjust to taste)
- 1 avocado, diced
- 2 green onions, minced
- 1/3 cup lime juice
- 1/4 cup extra virgin olive oil
- 1/4 cup cilantro, minced
- Salt and pepper to taste
Instructions
- Unwrap the defrosted ahi tuna steaks. For easy slicing, flash freeze them for an hour. Then, dice into 1/2-inch cubes using a sharp knife.
- In a wide plate or bowl, combine red onion, garlic, jalapeño (if using), green onions, and avocado.
- Add the tuna cubes to the veggie mixture. Season generously with lime juice, olive oil, salt, pepper, and fresh cilantro. Toss everything gently but thoroughly
- Serve the ceviche on a plate with pita chips and seaweed on theside.
- Place a chip or piece of seaweed on a serving spoon, then top with a tablespoon of ceviche for bite-sized appetizers.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 307Total Fat 21gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 17gCholesterol 33mgSodium 119mgCarbohydrates 8gFiber 4gSugar 2gProtein 22g
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 Thoughts
Tuna ceviche is a versatile, healthy, and flavorful dish that’s sure to impress. With a handful of fresh ingredients and a few expert tips, you can bring the taste of the ocean to your table. Experiment with different variations, serving styles, and accompaniments to make it your own. Whether it’s a sunny afternoon or a festive gathering, tuna ceviche is the ultimate dish to elevate any occasion.
Try these other tuna recipes:
