Tuna Ceviche
Tuna Ceviche is a light, zesty, bright, and flavor packed appetizer made using Ahi Tuna. The best thing about ceviche recipes is that they come together in minutes, and make a crowd pleasing dish. Tuna Ceviche is a no cook recipe, so it's a last minute party savior!
Ingredients
- 2 Tuna Ahi Steaks defrosted overnight in the fridge
- 1/2 red onion finely diced
- 1 garlic clove minced
- 1 jalapeño deseeded and finally minced (optional and to to your 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
To Serve:
- Serving Spoons
- Seaweed
- Chips Use Pita Chips
Instructions
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Unwrap the Ahi Tuna Steak and flash freeze it for an hour or start cutting right away.
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Use a sharp knife and cut the tuna steaks on a cutting board into 1/2 inch cubes.
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In a wide plate, mix in the onions, garlic, jalapeños, green onions and avocados.
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Add the tuna to the wide plate and season with lime juice, olive oil, salt and pepper, and cilantro.
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Toss the ceviche mixture very well.
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To serve, you can keep the tuna ceviche in the plate and serve with a variety of chips and seaweed on the side.
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Or serve in individual spoons. Place a piece of seaweed or chips at the bottom of the spoon and add a tablespoon of tuna ceviche right on top.
Recipe Video
Recipe Notes
Tuna Ceviche Recipe Tips and FAQ
- When buying fresh seafood, make sure to tell your fish monger that you're making a ceviche. We use Ahi Tuna for this recipe and we source it online.
- To cut the fish, use a super sharp knife otherwise it could mush. If you're unsure about your knife, you can freeze the fish for just an hour to firm it a bit. This makes slicing it easier--similar to our trick when making Tuna Carpaccio and Beef Carpaccio.
- The remaining ingredients should be preferably diced finer than the fish, so you can taste the fish flavored by the ingredients.
- The jalapeño can be removed if you're not a spicy food person, however it adds so much flavor. Consider removing the seeds to make it less spicy, or using just the top half of the pepper where no seeds are there.
- If you're not a cilantro person, you can substitute it with parsley. Dill is a great bold substitute if you love that herb, we LOVE dill and it pairs so well with seafood!
- Use fresh lime juice for this recipe as it will cure the fish for you.
- When mixing the tuna with the lime and remaining ingredients, the curing process of the fish begins. So it's preferable to eat it within the next hour. The longer it sits, the more the fish will cure and will feel like pickled tuna - if that's even a thing :)
- Serve it with some Pita Chips, or your favorite chips. We love serving it with seaweed and chips on small spoons.
Variations
Use a mix of citrus for an incredible flavor boost. Something like orange, grapefruit combined with lime and lemon is so GOOD! Also try making it with another type of fish like Shrimp Ceviche.
What is Ceviche made of?
This classic seafood dish is mainly diced raw fish marinated in lime or lemon to cure the fish, and flavored with a variety of other ingredients.
How long can you marinate ceviche?
Preferably not more than 30 minutes. The acid from the lime will start to cure the fish by breaking down the protein and it will loose much of it's fresh raw taste.
Is ceviche cooked or raw?
The most frequent question is this. The acid in the lime or citrus will start curing or cooking the fish as soon as you toss them together. You'll notice the outside of the fish turning white with time, while the center would still be pink and raw. The longer the fish sits int he acid, the more it cures and cooks through.
This also depends on how finely you cut the fish to start with. So the size of the fish along with marinating time will determine how raw or cooked the fish is. Ideally it should be raw and pink with hints of white on outside. So we cut our tuna into half inch cubes and let it marinate for no longer than 30 minutes before serving.