Tuna Ceviche
Fish and Seafood Recipes Latin American Food

Seafood Dish: A Classic Mexican Tuna Ceviche with Tortilla Chips

Making tuna ceviche requires no actual cooking. The raw cubed fish is ‘cooked’ in lime juice. This process is called denaturation, cookery with a chemical process.

Thus, you are not eating raw tuna. The acidity in the lime juice will change the flesh into brown and firm as if cooking the fish with heat. Then, how do you make the safest ceviche?

An easy but mouthwatering recipe from fresh seafood served with herbs and crisp vegetables.”

Tuna Ceviche
Image From thelemonbowl.com

Nutrition Analysis of Tuna Ceviche Calories

For your information, the calories of this recipe are about 88 kcal per serving.

Other nutrition consisted there is carbohydrate 4 g, protein 7 g, fat 5 g, saturated fat 1 g, cholesterol 11 mg, sodium 304 mg, potassium 216 mg, fiber 2 g, sugar 1 g, vitamin A 719 IU, vitamin C 8 mg, calcium 10 mg, and iron 1 mg.

Tuna ceviche is high in protein, fatty acids, and antioxidants. It becomes a healthy dish since the recipe has low in unhealthy fats, carbs, and calories.

Some Tips for the Best Tuna Ceviche

Cutting tuna into small cubes will ease the citric acid to cook the fish. Remember! To avoid the fishy smell, use fresh lime juice only since it has so much zesty flavor. Besides, the marinating time should not be too long to keep away from being tough and unappetizing.

Moreover, choosing the freshest seafood is very important. Citric acid will not kill any bacteria. Fresh and parasite-free fish will be safe. For instance, you can use sushi-grade ahi tuna for this recipe.


How to Make a Classic Tuna Ceviche in Mexican Flavor


  • 224 grams of sushi-grade ahi tuna
  • 1 lime juice
  • 1 tablespoon extra-virgin olive oil
  • Tortilla Chips
  • 1 minced jalapeno
  • 1 diced avocado
  • ½ cup diced tomato
  • ½ cup minced red onion
  • 1/3 cup minced fresh cilantro
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
Tuna Ceviche
Photo by cottonbro from Pexels


  1. Dice ahi tuna into small bite-size about 1/3 inch cubes. Discard its fibrous tissue.
  2. Place tuna cubes, olive oil, lime juice, salt, and black pepper in a glass bowl and mix them well.
  3. Cover the bowl and refrigerate for 20 minutes.
  4. Mix avocado, jalapeno, tomato, red onion, and fresh cilantro in a medium glass bowl and stir them gently.
  5. Just before serving, add tuna cubes into those ingredients and toss them together.
  6. Serve with a plate of tortilla chips.

Substitute tortilla chips in this recipe with tostadas will taste great, too. Spread a spoon of avocado puree over it and add the fish cocktail. You can serve with taco shells to make tuna ceviche tacos as well.

Try another serving variation with crispy plantain banana. For a healthier serving, choose leaf lettuce, radicchio leaves, arugula, or other salad green to combine with tuna ceviche.

Additionally, there are many other delicious ways to serve. Split an avocado and remove the pit. Then, fill each half with ceviche. In addition, you might serve it with cauliflower rice as a main course.

For fun individual appetizers, scoop the ceviche into some martini glasses. Do not forget to add lime wedges and fresh herb for garnish.


Tuna Ceviche

This fish cocktail will be perfect for those who do not like spending a lot of time near the stove. Enjoy a quick and easy classic Mexican tuna ceviche during the hot days with your loved ones.

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