Tuna Ceviche Recipe

This Tuna Ceviche Recipe is a vibrant, fresh, and healthy dish that’s perfect for any occasion. Combining succulent, sushi grade tuna with zesty citrus, aromatic herbs, and a hint of heat, this ceviche is a true crowd pleaser. Whether served as an appetizer, light lunch, or refreshing side dish, this Tuna Ceviche Recipe is sure to impress. It’s a perfect dish for summer, beach days, or when you’re craving something fresh and flavorful. Enjoy the harmonious blend of flavors in every bite!

Description:

Tuna Ceviche Recipe is a delicious and refreshing dish that originates from the coastal regions of Latin America, particularly Peru. The dish involves marinating fresh raw tuna in citrus juice typically lime or lemon until the fish cooks through the acidity of the juice. This tuna ceviche recipe brings together the fresh taste of raw tuna with the bright flavors of lime, cilantro, onion, and a touch of heat from chili peppers. It’s a clean and healthy recipe that’s perfect for those who love fresh seafood.

The key to a great ceviche is high quality, sushi grade tuna. The fish should be fresh, firm, and ideally, the tuna should be cut into small cubes to allow the marinade to permeate the meat. The marinating time is also crucial, as it allows the citrus to gently “cook” the fish without turning it too tough. The acidity from the lime juice changes the protein structure of the tuna, giving it a cooked appearance and flavor while maintaining its delicate texture.

This tuna ceviche recipe is incredibly versatile. You can customize it by adding your favorite ingredients, like avocado, cucumber, or even mango, for a slight twist. The traditional ceviche is usually served with crispy tortilla chips or corn tostadas, making it a perfect starter or light meal for gatherings, picnics, or barbecues.

Preparation Tips:

Freshness is key: Be sure to use the freshest tuna possible. Sushi grade tuna from a reputable fishmonger or grocery store is ideal for this dish.
Citrus balance: While lime juice is commonly used, you can experiment with lemon or even a mixture of citrus fruits for a different flavor profile.
Chilies for heat: Add more or less chili depending on your preference. The seeds contain much of the heat, so you can remove them if you prefer a milder dish.
Serving suggestion: Serve this ceviche with crispy tortilla chips, corn tostadas, or fresh lettuce wraps for a fun, handheld bite.

Ingredients:

1 lb sushi grade tuna, finely diced
1/2 red onion, thinly sliced
1-2 fresh limes, juiced (about 1/4 cup)
1 tablespoon fresh cilantro, finely chopped
1 small chili pepper (like jalapeño or serrano), finely chopped (adjust based on heat preference)
1 tablespoon olive oil
Salt and pepper, to taste
1/2 cucumber, peeled and diced (optional)
1 ripe avocado, diced (optional, for creaminess)
Tortilla chips or corn tostadas, for serving (optional)

Instructions:

Prepare the Tuna:
Begin by selecting fresh, sushi grade tuna. Using a sharp knife, dice the tuna into small, bite sized cubes. The smaller the cubes, the more citrus marinade they can absorb, enhancing the flavor throughout the dish.
Prepare the Vegetables:
Thinly slice the red onion and chop the cilantro. If you’re using chili peppers, finely dice them, and be sure to remove the seeds for less heat, or leave them in for a spicier version.
Marinate the Tuna:
Place the diced tuna into a mixing bowl. Add the freshly squeezed lime juice, red onion, cilantro, and chili peppers. Toss everything gently to combine. The lime juice should coat the tuna thoroughly. If using cucumber and avocado, add them now as well.
Seasoning:
Drizzle the olive oil over the ceviche and season with salt and pepper to taste. Mix everything together and adjust the seasoning as needed. Be sure to taste before serving.
Marinate the Tuna:
Cover the bowl with plastic wrap and let it marinate in the fridge for about 10 minutes. The lime juice will start to “cook” the tuna, changing its color and texture. For a more pronounced “cooked” effect, you can marinate for up to 30 minutes, but be careful not to let it sit too long as the tuna can become too firm.
Serve:
Once marinated, give the ceviche a final gentle toss. Serve immediately in small bowls, on top of tortilla chips, or with corn tostadas for a crunchy contrast.

Notes:

Tuna Quality: Always use fresh, sushi grade tuna for this recipe. It ensures the ceviche is safe to eat raw and provides the best texture and flavor.
Customization: You can add diced mango, diced cucumber, or even a bit of grated coconut for a tropical twist. If you like extra crunch, toss in some thinly sliced radishes.
Vegetarian Version: If you want to make a vegetarian version, substitute the tuna with diced watermelon or other fruits like mango, cucumber, or tomato for a refreshing alternative.
Storage: Tuna Ceviche Recipe is best enjoyed immediately after preparation. However, if you need to store it, keep it in an airtight container in the fridge for no more than 2 hours.