This tuna ceviche recipe is full of fresh and vibrant flavors, making it perfect for serving as an elegant Mexican appetizer or light snack. Delicate, sushi-grade albacore tuna is tossed with zesty lime juice, sweet honey, mango, and creamy avocado. Pair it with tostadas or tortilla chips!
Temperatures are slowly rising!
How about some no-cook, fresh meal that is also easy and delish?
This tuna ceviche fits the bill!
Moreover, it makes the perfect appetizer, snack, or main dish for Spring and Summer.
It is so versatile you can serve it as a salad, a filling for sandwich wraps or lettuce cups, with tortilla chips on the side, or on tostadas.
If you accept a suggestion, serve it on a date night with some wine and enjoy the company of your other half. 😉
Table of Contents
Why you’ll love this recipe
- Refreshing: This light, colorful, and zesty dish is great for warm summer days. Serve it as a refreshing appetizer at backyard potlucks and barbecues!
- Nutrient-rich: Packed with healthy fats from the avocado and quality protein from the fish, this tuna ceviche recipe is both satisfying and nutritious.
- Easy to make: No oven, stovetop, or grill is required! Plus, you only need a bit of prep work to put this elegant dish together.
- Healthy: It is fresh and wholesome! It's also low-carb (although not keto-friendly because it contains mango), high-protein, pescatarian, gluten-free, and dairy-free.
Tuna ceviche recipe
Tuna ceviche originates from the coastal regions of Latin America, highlighting fresh lemon or lime-marinated seafood. The citrus juice reacts with the protein in the fish, curing it without any need for heat.
This recipe carries a beautiful balance of tangy, sweet, and savory flavors. The lime juice complements the rich, buttery flavors of albacore tuna. Honey and mango add sweetness while avocado lends its creamy texture. I also recommend adding a touch of jalapeño for a subtle kick that ties the entire dish together!
Serve this light and refreshing appetizer chilled, after the flavors have had time to meld together and the fish has “cooked.” Enjoy it with tortilla chips for an appetizer, or serve it on a bed of lettuce for a light lunch or dinner.
Ingredient substitutions
To make this tuna ceviche recipe, you’ll need the following:
- ⅓ cup thinly sliced red onion, tightly packed - Substitute with thinly sliced shallots or spring onions for a milder flavor.
- 1 teaspoon kosher salt - Use sea salt or Himalayan pink salt as an alternative.
- 14 oz Sushi-grade Albacore tuna - You can replace it with sushi-grade ahi tuna, snapper, sea bass, halibut, mahi-mahi, fluke, flounder, or red snapper for a different flavor.
- Freshly ground black pepper, to taste - Use white pepper as a substitute.
- 1 jalapeno, thinly sliced (optional) - Use serrano peppers to add a spicier kick, or try bell peppers for a milder option.
- ¼ cup lime Juice - Substitute with lemon juice for a change in citrus flavor.
- 1-2 tablespoons black sesame seeds, lightly toasted (SEE NOTES) - You can also use white sesame seeds as a replacement.
- ¼ cup cilantro, finely chopped - Or, try fresh parsley, basil, or mint if you’re not fond of cilantro.
- ⅓ cup honey Mango, cubed - Alternatively, try pineapple or papaya for a similar tropical touch.
- 1 large avocado, cubed - Try cooked sweet potato, or add diced cucumber or jicama for a crunchier texture.
How to make tuna ceviche
1. In a medium bowl, combine onion and salt and allow to macerate while preparing the tuna and jalapeno.
2. Using a sharp knife, cut the tuna into ⅓ to ½-inch cubes and then add to the bowl. Season with pepper!
3. Next, combine the sliced jalapeno and lime juice, tossing everything gently.
4. Let marinate in the fridge for ½ hour or up to 4 hours, depending on how ‘cooked’ you prefer your tuna to be. Meanwhile, toast the sesame seeds. See notes!
5. Right before serving, gently toss the cilantro and then the mango and avocado until coated. Make sure to adjust the salt and pepper to your taste. Sprinkle with toasted black sesame seeds and serve right away with some tortilla chips.
How to lightly toast black sesame seeds
- In a medium to a large skillet over medium-low heat, spread your sesame seeds evenly in the skillet.
- Toast them briefly or until they start to acquire a nutty smell, about 40-90 seconds. Use a spatula to stir the seeds or agitate them to prevent them to burn. Transfer them to a plate and allow them to cool.
NOTE: Don’t overcook them; otherwise they will become bitter!
Useful tips for making this tuna ceviche recipe
- Sushi-grade tuna: For the ideal texture, taste, and food safety measures, choose high-quality, sushi-grade tuna for this recipe. Source a reputable fishmonger, and let them know you’ll be making ceviche.
- Keep the tuna cold: Use the tuna on the same day that you purchase it. Additionally, store it in the fridge or on ice until you’re ready to use it for optimal freshness.
- Finely chop: Finely chop the other ingredients to ensure an even distribution of flavor. It helps to have a very sharp knife!
- Marinate: Let the ceviche sit for at least 30 minutes to allow the fish time to “cook” and the flavors to meld together.
What to serve with albacore tuna ceviche
If you’re in need of some inspiration, here are a few different ways to serve this tuna ceviche:
- With tortilla or plantain chips
- On top of tostadas
- With cucumber or radish slices for a low-carb option
- On top of a green salad or steamed rice
- Inside lettuce wraps for a light and healthy lunch or dinner
FAQ’s
What are the differences between Peruvian and Mexican ceviche?
Peruvian ceviche is often made from white fish marinated in lime juice, red onions, and aji peppers. Traditionally, you’ll find it served with corn and sweet potatoes. On the other hand, Mexican ceviche often includes tomatoes, jalapeños, and cilantro in addition to lime juice and onions. Mexican ceviche is usually served with tortilla chips.
What fish is safe for Mexican tuna ceviche?
The ideal fish for Mexican tuna ceviche includes firm, flaky, white-fleshed fish like snapper, halibut, mahi-mahi, fluke, flounder, sea bass, or sashimi-grade tuna. The most important part is that the fish is sushi-grade, ensuring the highest quality and safety.
What type of proteins would be good to make ceviche?
Instead of albacore ceviche or ahi tuna ceviche, you can try other types of protein like shrimp, scallops, and octopus. They have a firm texture and hold up well to the marinating process.
Is the fish in tuna ceviche with mango raw?
Fish in tuna ceviche with mango is not cooked directly over heat. The acidity from the citrus juice “cooks” the fish effectively by denaturing its proteins. This results in a tender, cooked texture without the need for direct heat.
Is albacore tuna the same as ahi tuna?
Albacore tuna is not the same as ahi tuna. In fact, they are two completely different species of tuna. Albacore has a mild flavor and light color, while ahi tuna (or yellowfin tuna) has a strong flavor and deep red color.
What is ceviche?
Ceviche is a Latin American dish that’s typically made from raw fish cured in citrus juice. Depending on the region, it is sometimes spiced with other seasonings, ají, or chili peppers. You may also see it served with red onions, salt, cilantro, and other add-ins.
Can you make canned tuna ceviche instead of sushi-grade tuna?
While you can technically use canned tuna for tuna ceviche, it is not considered the same dish. Ceviche is traditionally prepared with raw fish whereas canned tuna is cooked during processing. If you aren’t able to consume raw fish, canned tuna is a great alternative. Just note that the taste and texture will vary.
What is sushi-grade tuna?
Sushi-grade tuna is the highest quality fish that is safe to be eaten raw. It is graded and labeled by wholesalers to let consumers know how they can prepare it. It is important to note that the grading system is not regulated by the FDA, so even though “sushi grade” tuna is the best choice, there are still some risks associated with consumption.
Storage
It’s very important to understand how to properly store ceviche. If you have any extra, make sure to fully submerge it in the marinade to prevent it from drying out.
Transfer it to an airtight container and keep it in the fridge at around 40°F. Remember to eat the ceviche within 24 hours from the time of preparation to ensure the freshness and quality of the dish.
Other tuna recipes to enjoy
If you enjoyed this tuna ceviche recipe, check out this list of some more of my favorite tuna recipes:
- Tuna salad sandwich
- Tuna tartare
More Seafood Recipes to try
- Mexican shrimp cocktail
- Mexican Shrimp a la diabla
- Baked blackened salmon
- Easy grilled salmon
- Air fryer salmon
- Italian baccala
- Fish pie
- Spicy shrimp tacos
- Norwegian fish soup
- Baked cod recipe
PIN & ENJOY!
Tuna Ceviche
Equipment
- 1 curting board
- 1 knife
- 1 medium bowl
- 1 medium skillet
Ingredients
- ⅓ cup thinly sliced red onion tightly packed - Substitute with thinly sliced shallots or spring onions for a milder flavor.
- 1 teaspoon kosher salt Use sea salt or Himalayan pink salt as an alternative.
- 14 oz Sushi-grade Albacore tuna You can replace it with sushi-grade ahi tuna, snapper, sea bass, halibut, mahi-mahi, fluke, flounder, or red snapper for a different flavor.
- Freshly ground black pepper to taste - White pepper can be used as a substitute.
- 1 jalapeno thinly sliced (optional) - Use serrano peppers to add a spicier kick, or try bell peppers for a milder option.
- ¼ cup lime Juice Substitute with lemon juice for a change in citrus flavor.
- 1-2 tablespoons black sesame seeds lightly toasted (SEE NOTES) - You can also use white sesame seeds as a replacement.
- ¼ cup cilantro finely chopped - Or, try fresh parsley, basil, or mint if you’re not fond of cilantro.
- ⅓ cup honey Mango , cubed - Alternatively, try pineapple or papaya for a similar tropical touch.
- 1 large avocado , cubed - Try cooked sweet potato, or add diced cucumber or jicama for a crunchier texture.
Instructions
- In a medium bowl, combine onion and salt and allow to macerate while preparing the tuna and jalapeno.
- Using a sharp knife, cut the tuna into ⅓ to ½-inch cubes and then add to the bowl. Season with pepper! Next, combine the sliced jalapeno and lime juice, tossing everything gently.
- Let marinate in the fridge for ½ hour or up to 4 hours, depending on how ‘cooked’ you prefer your tuna to be. Meanwhile, toast the sesame seeds. See notes!
- Right before serving, gently toss the cilantro and then the mango and avocado until coated. Make sure to adjust the salt and pepper to your taste. Sprinkle with toasted black sesame seeds and serve right away with some tortilla chips.
Recipe Video
Recipe Notes
- In a medium to a large skillet over medium-low heat, spread your sesame seeds evenly in the skillet.
- Toast them briefly or until they start to acquire a nutty smell, about 40-90 seconds. Use a spatula to stir the seeds or agitate them to prevent them to burn. Transfer them to a plate and allow them to cool. NOTE: Don’t overcook them; otherwise they will become bitter!
Nutrition
** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.
Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.
2pots2cook says
Sandwich filling for me please! 🙂