Flavorful Tuna Ceviche Recipe – TheFoodXP
Tuna ceviche is a delicious seafood dish perfect for a summertime meal. Ceviche is a seafood dish made from raw and fresh fish. While you can make ceviche with any seafood, tuna ceviche is a popular version of the dish.
This recipe for tuna ceviche features seared tuna that is marinated in a blend of lime juice, orange juice, and grapefruit juice, then mixed with diced avocado, red onion, and cilantro.
The key to a great ceviche is that the fish should be as fresh as possible. Another way to make tuna ceviche is to slice it thinly so it looks translucent and has a fresher taste.
Let us now get into the details of one of the easiest recipes. It is easy to make and can be served as an appetizer or main course. In this recipe, we will show you how to make tuna ceviche for an amazing meal.
What Equipment Will You Need To Make Tuna Ceviche?
- Sharp Knife – You will need a knife to chop tomatoes, tuna steaks, and onions into small cubes.
- Cutting Board – you might use a cutting board to chop the tomatoes, tuna steak, garlic, and avocados.
- Mixing Bowls – You will need two separate mixing bowls to mix the ingredients for making ceviche and tuna.
- Spatula – You will need a flat-surfaced spatula to mix all the ingredients well to maintain consistency.
How Much Time Will You Need To Make Tuna Ceviche?
| Preparation Time | Marinating Time | Total Time |
|---|---|---|
| 10 Minutes | 20 Minutes | 30 Minutes |
What Ingredients Will You Need To Make Tuna Ceviche?
- Tuna – Ahi Tuna is the main ingredient. One of the most important factors is finding and buying fresh ahi tuna, ideally sushi grade, for better taste and crispiness.
- Fresh Lime Juice – Lime is the key agent in the marinade to help cook the fish.
- Onion – Adding an onion factor adds a nice acidic bite and complements the lime.
- Tomatoes – The tomatoes, especially romas, will add a fresh flavor.
- Cilantro – Cilantro will add a fresh herbal note. For a special punch, you can add some lime zest to it.
- Avocado (optional) – Fresh avocado offsets the acid since we add it after the marinade. The fresh flavor and texture are a nice offset to the acidic and bright flavors.
Steps To Make Tuna Ceviche
1. For The Tuna
Finely slice the sushi-grade ahi tuna into small cubes or any other way to maintain consistency. Shift it into a bowl with half the coriander leaves and refrigerate it while you prepare the remaining ingredients.
2. Chop The Veggies
Chop red onion, garlic, green bell peppers, and tomatoes into bite-sized chunks.
In a medium bowl, combine all the chopped veggies, chili peppers, avocado, salt, and two tablespoons of lime juice and toss together gently for a better taste.
3. Tuna Drowns In Lime Juice
Mix the remaining lime juice. Pour over the tuna, and stir the mixture with a spatula—drizzle salt and pepper to taste. Cover the tuna and refrigerate for 15 minutes, stirring gently from time to time.
4. Serving The Ceviche
Season cilantro and toss together before serving. Taste it and then adjust the seasonings as per your taste. On a plate, place salad greens at the bottom, then a spoon of ceviche on top, and serve.
Nutritional Information
| Calories | 225 kcal |
| Fat | 8.3 g |
| Saturated Fat | 1.4 g |
| Sugar | 1.7 g |
| Proteins | 8.5 g |
| Sodium | 0.5 mg |
| Carbohydrates | 1.8 g |
| Fibre | 0.5 g |
How Will Tuna Ceviche Look And Taste Like?
This dish is light and refreshing, with a perfect balance of sweet and sour flavors. The tuna is cooked in citrus juice, which gives it a beautiful pink color.
It’s then mixed with fresh vegetables like onions, peppers, and cilantro. Fish is tender and not chewy, making ceviche better. The fish is cut chunkier than the fine slices used in fish carpaccio or sushi, giving a spicy and delightful taste.
Recipe Card
Tuna Ceviche Recipe
Tuna ceviche is a dish typically made with raw tuna, diced or sliced into small pieces, and marinated in a citrusy juice mixture. The fish is cooked in the acidity of the citrus juice, resulting in a fresh and light seafood dish.
- 500 grams Tuna Steak (diced into small cubes)
- ¼ cup Red Onion (diced)
- ¼ cup Green Bell Pepper (diced)
- ½ cup Fresh Lime Juice
- 1 tablespoon Chili Powder
- ¼ cup Fresh Cilantro (chopped)
- Salt and Black Pepper (to taste)
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Finely chop 500 grams of sushi-grade tuna into small cubes or another way to maintain consistency.
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In a medium bowl, combine the tuna, ½ cup of lime juice, ¼ cup chopped onion, two garlic cloves, one avocado, ¼ cup green bell pepper, and 1 tablespoon chill.
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Season with salt and pepper to taste and refrigerate it for 1 hour, as we are using Ahi Tuna, which takes time to settle.
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Serve chilled with tortilla chips and a bed of lettuce. Enjoy!
Calories: 225kcal | Carbohydrates: 1.8g | Protein: 8.5g | Fat: 8.3g | Saturated Fat: 1.4g | Sodium: 0.5mg | Fiber: 0.5g | Sugar: 1.7g
Conclusion
Sometimes we want to make something that requires no heating, grilling, or baking. Then we prefer our favorite summer staple, ceviche.
Ceviche is almost like making salsa, where you are supposed to marinate tuna (you can also go for fish of your choice) in lime juice. Fresh chunks of tuna will make the perfect appetizer or a tasty lunch.
Frequently Asked Questions (FAQs)
What is ceviche?
Ceviche is a seafood dish cooked with fresh fish or shellfish marinated in citrus juice and spices. The citric acid in the juice “cooks” the seafood, resulting in a flavorful and healthy dish.
How do I make ceviche?
There are many ways to make ceviche; the basic steps are; first, marinate tuna fish in fresh citrus juice (such as lime or lemon juice), then add spices and other ingredients of your choice (such as onion, bell pepper, cilantro, etc.). Finally, refrigerate the mixture for several hours so the flavors can meld together.
What kind of seafood can I use for ceviche?
You can use almost any type of fresh seafood for ceviche, including fish, shrimp, scallops, and even lobster. When choosing your seafood, select firm-fleshed fish free of browning or discoloration.
Is ceviche safe to eat?
When made correctly, ceviche is perfectly safe to eat. The acid in the citrus juice
