This fresh and flavorful 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. Fresh, flavorful and packed with protein, I love the creamy avocado, tangy lime juice and slight kick of heat.
While there are endless varieties of ceviche, I recently discovered my favorite version during a trip to Puerto Vallarta, Mexico.
The first step to authentic Mexican ceviche is to source the freshest fish possible. I love using sushi grade raw ahi tuna but you could also use shrimp, halibut or red snapper. The key is for the fish to be as fresh as possible.
While there are a variety of mix-ins you can add to the fish, the key ingredient that never changes is raw lime juice which “cooks” the shrimp. The acidity in the lime juice breaks down the proteins which, in time, cook the fish.
In fact, you’ll know the fish is starting to cook when it starts to brown. If you’re using shrimp, it will turn pink.
This quick and easy appetizer is ideal for entertaining and is always a crowd pleaser. Serve with tortilla chips and you’re good to go.
Looking for an another ceviche idea? Try my Authentic Shrimp Ceviche recipe instead!
No forks required.
Fresh & Flavorful Tuna Ceviche
- 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)
- 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.