This fresh and flavorful ahi tuna ceviche recipe is made with a few simple ingredients and is ready to enjoy in just 20 minutes!
Whenever I see ceviche on the menu in a restaurant, I almost always order it. Refreshing, light, and somewhat spicy, it’s a delicious appetizer. While there are endless varieties of ceviche, I recently discovered my favorite version during a trip to Puerto Vallarta, Mexico. It should come to no surprise to those who have been following me a while that I decided to recreate it when I got home! My Fresh and Flavorful Ahi Tuna Ceviche can be made in no time, and is a great party app or seafood snack for date night.
Ingredients
- Ahi tuna: When making tuna ceviche, you’ll want to make sure your fish is as fresh as possible, and you want to look for sushi grade tuna, like an ahi tuna steak.
- Avocado: Creamy and mild in flavor, it also adds more protein and many other nutrients to the dish.
- Lime: Not only does it add bright acidity, but the lime juice is an essential part to any ceviche as that acidity also helps to “cook” the tuna. You’ll want to make sure to use fresh lime juice for this dish.
- Red onion: Mild enough to be eaten raw, the red onion adds some texture as well as a bit of spice to the ceviche.
- Cilantro: Fresh and somewhat citrusy in taste, it also adds some color to the dish. If you happen to be one of those people who think cilantro tastes like soap, you could also use fresh parsley.
- Salt: Seasons and enhances the natural flavors of the other ingredients.
How to Make Ahi Tuna Ceviche
Start your ahi tuna ceviche by dicing and mincing your produce. Because this appetizer is usually eaten as a dip or in small bites, you want to cut the ingredients fairly small as well.
Then you’ll take your ahi tuna steak and cut it into small cubes. Make sure to use a sharp knife, as the tuna meat is tender and can be smashed easily.
Once cut, you’ll add the ahi tuna to a large bowl.
Then sprinkle with some kosher salt.
And add fresh lime juice over the top.
Then you’ll add the red onion and the avocado.
Followed by the cilantro. If you like an extra kick of heat, this is where I’ll also add a minced jalapeño or a serrano pepper.
Stir it all together, being gentle as to keep the avocado pieces in tact and not totally mashed up.
Let sit for about 20 minutes or so before serving for the lime juice to do it’s thing, and then enjoy your Ahi Tuna Ceviche alongside a plate of tortilla chips! Make sure to use corn tortilla chips if you want to keep the dish gluten-free.
Shake It Up
- Up the citrus. If you want a bigger citrus flavor, you could also add lime zest or lemon juice to the ceviche.
- Switch the fish. If you can’t find ahi tuna, you could always try to shrimp, halibut, red snapper, or salmon. Again, just make sure it’s fresh and sushi grade.
- Sweeten it up. Instead of upping the heat with more citrus or peppers, you could add some sweeter ingredients like cucumber or pineapple.
Frequently Asked Questions:
How long can tuna ceviche marinate?
Should you freeze fish for ceviche?
Can you make ceviche with freshwater fish?
More Seafood
- Easy Pan Seared Salmon
- Parmesan Crusted Baked White Fish
- Baked Fish Tacos with Mango Salsa
- 5 Step Crab Linguine in White Wine Sauce
- Shrimp Ceviche
Eat It, Like It, Share It!
Did you try this dish and love it? The next time you make it, snap a picture and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we can admire and share your dish.
My Fresh and Flavorful Ahi Tuna Ceviche will sure to be a crowd pleaser at your next party as it’s the perfect appetizer, or make a great healthy snack if you want to feel like you’re back on a beach in Mexico!
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Fresh & Flavorful Ahi Tuna Ceviche
Ingredients
- 8 ounce ahi tuna steak, raw, sushi grade (cut into small cubes)
- 1 avocado (diced)
- 1 jalapeno (minced (optional) )
- 1 lime (juiced)
- ½ cup red onion (minced)
- ⅓ cup cilantro (minced)
- 1 teaspoon salt
- tortilla chips (optional, to serve)
Instructions
- Combine all ingredients in a medium bowl. Toss well. Let sit for 20 minutes before serving. The tuna will be slightly "cooked" on the outside and will remain raw on inside. Serve with tortilla chips if you wish.
Last Step:
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