Ahi Tuna Ceviche
This easy tuna ceviche features sushi-grade ahi tuna, crunchy veggies, juicy mango, spicy jalapeño and zippy lime juice. Enjoy it as a nutritious appetizer with tortilla chips or as a main course piled high on a tostada or rice bowl. It is bright, simple, quick and a great way to enjoy fresh seafood!
Erica’s thoughts:
If you know me, then you know I love poke. My go-to takeout order is a poke bowl with allll the fixings. So I drew inspiration from my love of poke bowls to make this incredible tuna ceviche recipe.
It’s similar to poke in that both generally feature a sushi-grade ahi tuna steak. But poke is generally marinated in a soy sauce mixture and/or a creamy spicy mayo while ceviche is ‘cooked’ in fresh citrus juices. The color of the fish in ahi tuna ceviche changes from that gorgeous bright pink to a paler pink more similar to canned tuna- that’s normal! Paired with crunchy, juicy and spicy this ceviche hits on all levels.
I love to scoop it up with tortilla chips but it is also delicious on a crispy corn tortilla, tostada-style, or piled on top of rice. This is one of those recipes that is ridiculously easy, wildly nutritious (hello heart-healthy fats and micronutrients!) and beyond tasty. Let’s talk about how to make it!
Ingredients you’ll need to make tuna ceviche:
Ahi tuna: you can find sushi-grade ahi tuna in the fish/meat department of most grocery stores. Many storesndo not necessarily have it on display, so you’ll want to ask the meat guy for ‘sushi-grade or sashimi grade ahi tuna’. Sometimes you can get fresh tuna but it generally comes frozen. Thaw it in the fridge.
Mango: I recommend Ataulfo mango, also called honey mango or champagne mango, if you can find them! The season generally runs from March-September. Ataulfo mangos are sweeter and less fibrous and consistently just… better than ‘regular’ mangos. But of course, use any mango you have access to!
Avocado: buy a firm but ripe avocado, it will be easier to cube and hold up well in the ceviche.
Cucumber: I recommend an English cucumber or small Persian cucumber as they have fewer seeds and aren’t as watery.
Jalapeño: jalapeño pepper provides subtle heat- if you’re sensitive to spice just leave it out. You can also use other spicy elements like serrano pepper, red chili flakes or hot sauce if you don’t have jalapeño.
Red onion: red onion provides fantastic flavor and compliments the raw fish, mango and avocado.
Cilantro: cilantro makes this entire recipe feel light and fresh! It adds an herbaceous note that perfectly compliments the tangy lime juice and sweet mango.
Salt and pepper: these two flavor pillars help elevate all of the other flavors. I like to use either kosher salt or sea salt and freshly cracked black pepper.
Lime juice: fresh lime juice ‘cooks’ the seafood in ceviche by denaturing its proteins, while also adding a bright, tangy flavor that enhances the overall balance.
Olive oil: olive oil in ceviche adds a smooth, rich texture and subtly mellows the acidity of the lime juice. Get a great-quality extra virgin olive oil because you can really taste it here!
How to make tuna ceviche:
Use a sharp knife to cut the tuna in small cubes. Aim to cut the mango, avocado and cucumber in similar, uniform-sized cubes. Combine tuna, mango, avocado, cucumber, jalapeño, red onion and cilantro in a large bowl.
Sprinkle everything with salt and pepper. Pour in the lime juice and olive oil, tossing everything until evenly coated. Refrigerate for 20 minutes, up to an hour. The lime juice will ‘cook’ the tuna and turn the color from bright pink to pale and opaque.
Ways to serve with tuna ceviche:
- With tortilla chips or plantain chips for the perfect appetizer!
- Piled high on a crispy corn tortilla as a balanced tuna tostada.
- As part of a dinner party menu with creamy jalapeño dip and blackened mahi mahi tacos.
- Served on top of rice and sprinkled with black sesame seeds and green onions for a tasty poke-inspired rice bowl.
FAQs
Fresh fish is recommended for ceviche, as canned tuna is cooked and won’t provide the same flavor or texture. BUT I still think this combo of ingredients would be delicious with canned tuna so go for it!
Using sushi-grade tuna makes it safe to eat raw in ceviche, and the acidity of the lime juice helps reduce risk of bacteria.
I recommend ahi tuna or yellowfin tuna.
Store in an airtight container in the fridge for up to 3 days. I thought this held up really well and I was constantly poking my head in the fridge for a bite!
If you love this easy recipe you’ll love these similar recipes!
If you try and like this recipe please don’t forget to leave a comment and star rating down below! If you love more lifestyle, behind the scenes and ‘eating in real life’ type of content come find me over on Instagram, @itsaflavorfullife, I love connecting with you all there!
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Ahi Tuna Ceviche
- Prep Time: 10 minutes
- Cook Time: N/A
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Chop
- Cuisine: Mediterranean
- Diet: Gluten Free
Description
Full of bold, bright flavor, this tuna ceviche is a nutritious, protein-packed appetizer or main dish. Pair with tortilla chips, pile it on a crispy corn tortilla or enjoy straight up!
Ingredients
- 1lb sushi grade ahi tuna, cubed
- 1 mango, cubed
- 1 medium avocado, cubed
- 1 small or 1/2 large cucumber, seeds removed and cubed
- 1 jalapeño pepper, finely diced
- 1/4 cup red onion, finely diced
- 1 cup cilantro, finely chopped
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/3 cup lime juice
- 1/4 cup olive oil
Instructions
Place the tuna, mango, avocado, cucumber, jalapeño, red onion and cilantro in a large bowl. Sprinkle everything with salt and pepper. Pour in the lime juice and olive oil, tossing everything until evenly coated. Refrigerate for 20 minutes, up to an hour. The lime juice will ‘cook’ the tuna and turn the color from bright pink to pale and opaque. Serve on crispy tortillas or with tortilla chips for dipping!
Notes
Refer to above blog post for ingredient substitution ideas and answers to frequently asked questions.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 322
- Sugar: 12.9 g
- Sodium: 210.9 mg
- Fat: 16.1 g
- Carbohydrates: 17.4 g
- Fiber: 2.5 g
- Protein: 29.1 g
- Cholesterol: 44.3 mg
