Get a taste of the coast with our irresistibly refreshing Tuna Ceviche recipe - with fresh fish marinated in citrus juice, tomatoes, avocado, and cilantro! It's the ultimate refreshing appetizer, snack, or lunch with a burst of fresh flavor and the perfect amount of mixings to make an irresistible Albacore tuna recipe!
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TUNA CEVICHE RECIPE
There's nothing better than grabbing fresh caught tuna from our coastal town and making fresh ceviche. It's my favorite way to make it with a Mediterranean twist for a little spin on the classic recipe.
It includes tender pieces of fish, perfectly creamy avocado, with a variety of mix-ins, all marinated in a zesty lemon and lime juice to make this perfectly light and refreshing dish! Ceviche de atun makes the perfect appetizer for many seafood dishes, similar to my love to a good salmon crudo! It makes a good appetizer for Crab pasta with lemon garlic sauce recipe, a baked whole rockfish kind of night, or crab cakes.
WHY IT'S A MUST-TRY
- Flavor-rich healthy tuna salad! The added flavors compliment and highlight the fish perfectly.
- It's a twist on an authentic recipe. We all want something new to try that's the next wow factor for us, and our guests, and this recipe is it!
- Easy to put together for a gathering. This recipe can easily be made in advanced and mixed up just before serving.
- Healthy snack, lunch, or potluck recipe. Take it to just about any gathering and it will surely stand out as one of the best offerings!
- Nutrient-rich. Tuna has a ton of quality protein and omega-3s, combined with healthy fats from the avocado and kalamata olives, not to mention all the other quality fresh ingredients.
- No stove or oven needed!
- A great way to eat fish mixed with such great flavors!
WHAT'S THE BEST FISH FOR CEVICHE?
While you can make it with just about any seafood out there, like shrimp, crab, white fish, salmon, and tuna, it's best to stick to fish options that have a firm texture and a mild flavor. Ceviche is most popularly served using fresh sushi-grade tuna. It's meaty texture and delicate taste make it a fantastic choice for this recipe, as it absorbs the flavors of the marinade while retaining its own distinct flavor. Ultimately, the best fish for this recipe boils down to personal preference, so feel free to experiment and find the fish that suits your taste buds the most!
HOW TO MAKE THE MOST FLAVORFUL TUNA CEVICHE
RECIPE INGREDIENTS
- Tuna. Look for signs in a high-quality fillet when choosing your fillet, such as being completely pink with no white spots (which may be a sign of aging). Always smell the fillet to make sure it doesn't smell fishy.
- Tomatoes. Fresh tomatoes are the perfect fresh touch for standing out in this recipe.
- Avocado. I've made it with and without avocado, and let me tell you, with avocado is best. It adds an extra layer of creamy that marries perfectly with this light and refreshing dish. Yum!
- Kalamata olives. This is my personal favorite addition to ceviche to add a little flare.
- Red onion. I love using red onion over green onion in this dish for not only added color variation, but also a burst of flavor!
- Garlic, cilantro, and mint. These add the magical touch to this recipe and trasnform it from good to perfect! Choose fresh, quality options.
- Juice consists of: Extra virgin olive oil, lime juice, lemon juice, red pepper flakes, salt, pepper, and sugar or honey.
STEP-BY-STEP INSTRUCTIONS
First, you'll want to prep the marinade and set it aside: In a small bowl or mason jar, add the olive oil, lemon juice, lime juice, fresh minced garlic, salt, black pepper, red pepper flakes, and sugar. Mix until well combined and set aside.
Next, prep the mix-ins! Cut the tomatoes and avocado into small cubes and place in a medium bowl. Then chop the kalamata olives into small pieces, and same with the red onion.
Then, add the chopped cilantro and mint.
Gently fold all the ingredients together. Add the juice mixture and mix again until all the ingredients are coated well. Place in the fridge for about 20 minutes and serve chilled with a side of pita or tortilla chips.
HOW LONG TO MARINATE CEVICHE
I highly recommend marinating it for no more than 30 minutes prior to serving. Marinate time can fluctuate slightly depending on the size of your fish pieces. I've made this dish more times than I can count, and in my experience 20-30 minutes is the sweet spot. If you plan to transport it, hold off on mixing the liquid and pack it separately.
OTHER INGREDIENTS TO TRY
Make it Simple: Remove the kalamata olives and make it slightly more traditional.
Make it a Meal: Serve it with a side of rice to make it a healthy dinner or lunch portion.
Variations: Instead of olives, add more tomatoes. Instead of tomatoes, add more avocado. Instead of lemon and lime, add one or the other.
WHAT TO SERVE WITH CEVICHE
This flavor-rich healthy tuna salad pairs well with a variety of side dishes and chip options that don't take the spotlight away! To dip, I like to use tortilla chips, pita chips, and crackers. They all work great as long as they're thick and can hold a scoop. For a low-carb pairing, make a lettuce wrap.
Some of my favorite side and main dishes to serve with this dish are crab rangoons, fried rice, this shrimp rice bowl, and these crab cakes are a classic must!
For drinks pairings, my go-to choice is spicy margaritas and blueberry lemon drop martinis.
EXPERT TIPS
- Cut the fish pieces as evenly as possible.
- Only marinade for a maximum of 30 minutes.
- Purchase quality albacore or ahi tuna.
- Eat within 24 hours of making.
REQUENTLY ASKED QUESTIONS
Yes. You can make it using a frozen fillet that's been completely and properly thawed. To properly thaw frozen fish, place it in the fridge overnight or for 24 hours depending on the size of the fillet. Once it's completely thawed, it's safe to consume in this recipe.
Once the fish pieces are mixed with the lemon and lime juice, it begins to "cook" the fillet turning it a white color. In order to avoid the acids overcooking it, consume immediately.
It's best to avoid freezing pre-made ceviche. The ingredients will no longer be fresh and therefore alter the delicious taste of this fresh recipe.
It's advised that pregnant women avoid any raw fish. Alternatively, cook the tuna prior to making this dish. Every time I am pregnant, in order to cave into my cravings, I cook the fish first by pan-frying it, let it cool down completely, then make this dish.
OTHER TUNA RECIPES
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RECIPE
Tuna Ceviche With Avocado
Ingredients
- 1 10oz tuna loin fillet , diced
- 1 cup tomatoes , diced
- 1 large avocado , diced
- 3 tablespoon kalamata olives , chopped
- ⅓ cup red onion , diced
- ¼ cup cilantro , chopped
- 8 large mint leaves , chopped
- 3 cloves garlic , minced
- 3 tablespoon extra virgin olive oil
- 2 tablespoon lemon juice , freshly squeezed
- ¼ cup lime juice , freshly squeezed
- ⅛ teaspoon red pepper flakes
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon sugar
Instructions
- In a small bowl or mason jar, add the olive oil, lemon juice, lime juice, fresh minced garlic, salt, black pepper, red pepper flakes, and sugar. Mix until well combined and set aside.
- To a medium bowl, add the diced tomatoes, diced avocado, chopped kalamata olives and red onion.
- Then, add the chopped cilantro and mint, and gently fold all the ingredients together.
- Add the juice mixture and mix again until all the ingredients are coated well.
- Place in the fridge for about 20 minutes and serve chilled with a side of pita or tortilla chips.
Dale lorff
New favorite, great recipe.
Thank you