Tuna Ceviche Recipe

I’m always looking for easy yet impressive dinners, and this vibrant tuna ceviche recipe is a true game-changer. Imagine tender, citrus-marinated tuna, vibrant with fresh herbs and a subtle hint of spice, all finished with a crisp mint crunch. It’s perfect for busy weeknights when you want something fresh, healthy, and family-friendly without a fuss. This tuna ceviche recipe delivers big flavor and a light, satisfying meal for everyone.

Ingredient Ledger (Amount • Role • Swap)

Here’s what you’ll need for this quick and delicious tuna ceviche recipe:

• 450 g (1 lb) fresh sushi-grade Ahi or Yellowfin tuna, cut into 1.25 cm (½-inch) cubes: The lean protein base, offering a delicate texture. Look for firm, bright fish.
• 120 ml (½ cup) fresh lime juice (from about 4-5 limes): Essential for “cooking” the tuna and providing bright tang. (Use fresh squeezed, never bottled for best flavor).
• 60 g (½ small) red onion, very thinly sliced: Adds a crisp bite and pungent freshness. (Swap for shallots for a milder alternative).
• 15 g (1 small) jalapeño pepper, seeded and finely diced: Provides a gentle warmth. (Omit for zero heat, or add more for an extra kick).
• 5 g (1 teaspoon) ground sumac: Delivers a unique tangy, slightly fruity note.
• 30 g (¼ cup) fresh cilantro, roughly chopped: A burst of fresh, herbaceous flavor.
• 15 ml (1 tablespoon) extra virgin olive oil: Adds richness and helps carry flavors, contributing to a healthy meal.
• 2.5 ml (½ teaspoon) sea salt, or to taste: Crucial for seasoning and balancing acidity.
• 1.25 ml (¼ teaspoon) freshly ground black pepper, or to taste: Enhances overall flavor.
• 15 ml (1 tablespoon) pomegranate molasses: A sweet-tart glaze for depth and visual appeal.
• 15 g (¼ cup loosely packed) fresh mint leaves: For the crispy garnish, adding aromatic freshness and texture to your easy dinner ideas.

Step-by-Step Method & Appliance Matrix

Creating this amazing tuna ceviche recipe is surprisingly simple, making it one of my favorite quick meals.

1. Prepare the Tuna: Gently pat the 1 lb (450 g) tuna cubes dry with a paper towel. This helps them absorb flavors better. Place them into a medium non-reactive bowl; I use a glass bowl to prevent any metallic flavors.
2. Combine & Coat: Add the ½ cup (120 ml) fresh lime juice, thinly sliced red onion, finely diced jalapeño, 1 teaspoon (5 g) ground sumac, 1 tablespoon (15 ml) extra virgin olive oil, ½ teaspoon (2.5 ml) sea salt, and ¼ teaspoon (1.25 ml) black pepper to the tuna. Stir very gently until all tuna pieces look coated and glistening.
3. Marinate the Ceviche: Cover the bowl and refrigerate for 15-20 minutes. The tuna’s edges will turn opaque, while the center should remain slightly translucent for optimal tender texture. What can go wrong? Over-marinating makes the fish tough; stick to the recommended time for a delicate bite. This quick marination is key for this tuna ceviche recipe.
4. Crispy Mint Garnish: While the tuna chills, wash and thoroughly dry the fresh mint leaves. Stack, roll, and slice them thinly into a chiffonade. Heat a small non-stick pan over medium-high heat. Add the mint and dry-toast for just 1-2 minutes, stirring constantly, until the leaves turn fragrant and slightly crisp. Immediately transfer to a plate to cool. This crispy mint truly elevates the entire tuna ceviche recipe experience.
5. Finish the Tuna Ceviche: After marinating, gently fold the ¼ cup (30 g) fresh chopped cilantro into the mixture. The vibrant green adds freshness, making it a wonderful high-protein snack or light meal.
6. Plate & Garnish: Divide your exquisite tuna ceviche among two or three shallow bowls. Drizzle the 1 tablespoon (15 ml) pomegranate molasses over and around, then generously scatter the crispy mint leaves for a fantastic color pop and contrasting texture. This completes our family-friendly tuna ceviche recipe!

When to Serve & How to Pair

This vibrant tuna ceviche recipe fits many occasions. It’s ideal for light weeknight dinners, an impressive appetizer, or a healthy lunchbox filler (keep it chilled).

Pair with tortilla chips, plantain chips, or a simple green salad. I sometimes serve it over coconut rice or in crisp lettuce cups for a lighter, low-carb meal. Store chilled in an airtight container for up to 1 day. Enjoy fresh, as reheating is not suitable. A fresh lime squeeze brightens leftovers.

Micronutrition & Diet Tags for Tuna Ceviche Recipe

Our tuna ceviche recipe offers powerhouse nutrition for healthy eating. It’s packed with lean protein for sustained energy and Omega-3 fatty acids, promoting heart and brain health.

This balanced macro meal has high-protein options, healthy fats, and fiber-rich vegetables, ideal for easy dinner ideas and quick meal prep. It’s naturally gluten-free, dairy-free, low-carb, and keto-friendly. A vegan variant works with hearts of palm or mushrooms.

Time, Cost & Batch Plan

Getting this tuna ceviche recipe on the table is quick. Prep takes 15 minutes, marination 20-60 minutes, totaling 35-75 minutes.

• Approximate Cost: Around $8-12 per serving, depending on tuna cost.
• Money-Saving Swaps: Buy tuna on sale, use thawed frozen sushi-grade tuna, and bulk buy limes.
• Batch Plan: Easily double for parties or individual lunches. Not freezer-friendly, so enjoy fresh once a week for a light meal.

Sourcing Tiers & Smart Buying

Sourcing quality tuna is key to a fantastic tuna ceviche recipe. Here are smart buying options:

• Good: Fresh or frozen tuna from conventional supermarkets. Check for firm texture and bright color.
• Better: Seek high-quality, wild-caught tuna from a trusted local fishmonger. Ask about freshness.
• Best: Splurge on sustainably sourced, MSC-certified, sashimi-grade tuna for superior flavor and texture.
• Where to shop: Local fish markets, specialty Asian stores, Whole Foods, or online seafood delivery services.

Flavor Paths, Pro Tips & Safety

Elevate your tuna ceviche recipe with flavor paths and crucial safety tips.

• Flavor Paths: Herby-Citrus (orange, mint); Smoky-Spicy (chipotle, smoked paprika); or Umami-Rich (soy sauce/tamari, sesame oil).
• Technique Boosts: Use fresh, high-quality tuna. Slice red onion thin. Don’t over-marinate. Taste often.
• Allergy-Aware Swaps: Dairy-free, nut-free. Fish allergy? Use hearts of palm or firm tofu.
• Safety: Always use sushi-grade tuna for raw consumption. Ensure clean prep, chill immediately.

Waste-Reduction & Leftover Makeovers

Smart kitchen practices reduce waste after preparing this tuna ceviche recipe.

• Reuse Ideas: Turn leftover ceviche into fresh tacos, a vibrant salad topper, or serve over rice bowls.
• Ingredient Maximization: Leftover lime juice is great for dressings. Cilantro stems can go into stock.
• Storage Tip: Label and date prepped ingredients in your fridge to maximize freshness and minimize waste.

FAQs

Is tuna ceviche good for weekly meal prep or weight goals?

Yes, this tuna ceviche recipe is excellent! It’s high in protein, low-calorie, and nutrient-packed for healthy eating. For best texture, I recommend keeping any dressing or avocado separate until serving.

Healthy alternatives to tuna ceviche if I prefer cooked protein or a vegan option?

For cooked protein, grilled shrimp or chicken work well with a similar zesty marinade for a healthy dinner. For vegan, sliced hearts of palm or mushrooms mimic the texture, absorbing vibrant flavors beautifully.

Best place to buy sushi-grade tuna for ceviche locally or via grocery delivery?

Seek reputable local fishmongers or specialty Asian markets for freshest quality. Larger stores like Whole Foods often carry suitable options. Many reliable online seafood delivery services also offer high-quality, sushi-grade tuna.

How long does tuna ceviche keep and how to ensure best texture?

Best consumed within 24 hours for optimal flavor and texture; after that, fish can become too firm. Store tightly sealed in your fridge’s coldest part. Not suitable for reheating; ceviche is a fresh, cold preparation.

What’s the best way to get the perfect citrus ‘cook’ on the fish?

Dice tuna evenly into ½-inch cubes and ensure it’s mostly submerged in fresh lime juice for even exposure. Marinate 20-30 minutes for tender texture; up to an hour for firmer results.

Is tuna ceviche safe for kids?

For kids, safety is paramount. Always use the freshest, highest-quality sushi-grade tuna from a trusted source. Consider omitting jalapeño and using less red onion for a milder flavor profile.

Conclusion

There you have it—a truly delicious, healthy, and easy tuna ceviche recipe that wins on taste, nutrition, and convenience! Pin this recipe for quick meals, add ingredients to your shopping list, and savor fresh flavors tonight!

tuna ceviche recipe

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• Author: Rachel Morgan
• Total Time: 37 minutes
• Yield: 2–3 servings 1x
• Diet: Pescatarian

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Description

This tuna ceviche recipe features tender, citrus-marinated tuna, vibrant with fresh herbs and a subtle hint of spice, all finished with a crisp mint crunch. It’s a quick, healthy, and family-friendly meal perfect for busy weeknights.

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Ingredients

Scale 1x2x3x

• 1 lb fresh sushi-grade Ahi or Yellowfin tuna, cut into 0.5-inch cubes
• 0.5 cup fresh lime juice (from about 4–5 limes)
• 0.5 small red onion, very thinly sliced
• 1 small jalapeno pepper, seeded and finely diced
• 1 teaspoon ground sumac
• 0.25 cup fresh cilantro, roughly chopped
• 1 tablespoon extra virgin olive oil
• 0.5 teaspoon sea salt, or to taste
• 0.25 teaspoon freshly ground black pepper, or to taste
• 1 tablespoon pomegranate molasses
• 0.25 cup loosely packed fresh mint leaves

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Instructions

1. Prepare the Tuna: Gently pat the tuna cubes dry with a paper towel. Place them into a medium non-reactive bowl (e.g., glass bowl).
2. Combine and Coat: Add the fresh lime juice, thinly sliced red onion, finely diced jalapeno, ground sumac, extra virgin olive oil, sea salt, and black pepper to the tuna. Stir very gently until all tuna pieces are coated and glistening.
3. Marinate the Ceviche: Cover the bowl and refrigerate for 15-20 minutes. The tuna’s edges will turn opaque, while the center should remain slightly translucent for optimal tender texture.
4. Prepare Crispy Mint Garnish: While the tuna chills, wash and thoroughly dry the fresh mint leaves. Stack, roll, and slice them thinly into a chiffonade. Heat a small non-stick pan over medium-high heat. Add the mint and dry-toast for just 1-2 minutes, stirring constantly, until the leaves turn fragrant and slightly crisp. Immediately transfer to a plate to cool.
5. Finish the Ceviche: After marinating, gently fold the fresh chopped cilantro into the mixture.
6. Plate and Garnish: Divide your tuna ceviche among two or three shallow bowls. Drizzle the pomegranate molasses over and around, then generously scatter the crispy mint leaves for a fantastic color pop and contrasting texture.

Notes

Over-marinating makes the fish tough; stick to the recommended 15-20 minute time for a delicate bite. Use fresh squeezed lime juice, never bottled, for best flavor.

• Prep Time: 15 minutes
• Cook Time: 2 minutes
• Category: Main Course
• Method: Marinating (no-cook)
• Cuisine: Latin American

Nutrition

• Serving Size: 1 serving (approx. 180 g)
• Calories: 310 calories
• Sugar: 9 g
• Sodium: 480 mg
• Fat: 9 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 14 g
• Fiber: 2 g
• Protein: 38 g
• Cholesterol: 80 mg