Fresh Tuna Ceviche Recipe


½ lb. raw sushi-grade tuna, diced into small cubes
¼ cup red onion, finely diced
1 tsp. lime zest
⅓ cup lime juice (squeezed from about 2 limes)
1/2 cup roma tomatoes, diced
3 tsp. cilantro, chopped
1 Tbsp. jalapeño, seeds removed and finely diced
1 avocado, diced
kosher salt, to taste (approx. ¼ teaspoon)
chips for serving


1.Combine all ingredients (except avocado) in a bowl.
2.Cover and refrigerate for at least 1 hour, stirring occasionally.
3. Don’t let it marinate for more than 2 hours or the tuna will become tough.
4.Before serving, gently fold in the avocado and season with salt.
5.Serve with chips or baguette slices.

Raw seafood doesn’t have to be scary, in fact, so many delicious dishes are made with raw fish! This tuna ceviche uses raw tuna and the power of citrus to “cook” the seafood. Ceviche is fish that has not been heated, instead, it is cooked by immersing it in an acid such as lime or lemon juice. This tuna ceviche recipe marinades the fresh tuna in lime juice and lime zest. So, grab some tortilla chips or just a spoon because you’re going to want to shove so much of this tuna into your mouth, who knows if you’ll be able to stop!


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