This Mexican Tuna ceviche recipe is my very favorite! An easy and addicting appetizer, I love scooping this up with crispy tortilla chips. Fresh fish, bright lime juice and fragrant cilantro gets seasoned perfectly for the best ceviche you'll ever taste. (GF and DF) Ready?
I love Mexican food. The bright fresh flavors bring me back to the beach and sunshine. Find more of my recipes here for a Mexican feast. Start with Mexican style shrimp cocktail , then try Easy Tilapia Fish Tacos With Crema And Cabbage Slaw and definitely make my Homemade Margaritas to go with all of them.
Together these make fabulous, fresh and healthy appetizers that are often made in the summer but I think they are equally welcome in the winter when much of the food is heavy and many people welcome a healthy choice.
And for some full meal inspiration, check out What To Serve With Ceviche, with over 25 traditional side dishes and main course recipes.
- Fresh, sushi grade tuna or other sushi grade seafood.
- Lime juice ideally squeezed from fresh limes for optimum results.
- Cilantro for authentic Mexican flavor.
- Jalapeno for piquant spice.
Step by Step Instructions
Start by combining onion and salt and let it macerate (soften and release juices) while preparing other ingredients.
Cut tuna into ¼" cubes, finely mince the jalapeno and juice the limes.
Add tuna and jalapeno to the onion and salt, toss gently.
Pour over lime juice, stir and marinate in fridge for a minimum of ½ hour and up to 4 hours.
When ready to serve, add cilantro and season to taste with salt and pepper.
Serve with tortilla chips.
- Fish - This ceviche recipe works really well with many kinds of seafood. If you don't have tuna, try raw salmon, halibut or snapper.
- Lime - If you need to, you can swap an equal amount of lemon juice for the lime juice.
- Cilantro - I love the cilantro but if you don't, try using a mixture of fresh parsley and mint for the bright herbal flavor.
This is an easy, healthy and delicious recipe that you can dress up or down. It travels well as a potluck dish too, just be sure to keep it cold on an ice pack.
Try adding a ¼ cup of one of the ingredients below and add a little extra lime juice and salt to taste.
- Fresh corn cut off the cob
- Finely diced cucumber
- Chopped peaches
- Mango finely diced
- Fresh diced tomato
Use lots of lime and season generously with salt. Both of these ingredients are key to bold flavor and proper "cooking" of the fish in the acid.
Add your cilantro close to serving time so that it stays fresh and bright flavored.
Yes, traditionally it is made with raw fish that "cooks" in the acid of the lime juice. If you don't have access to sushi grade fish, cooked shrimp is a fantastic substitute.
Ceviche is really healthy and this recipe has just 95 calories per serving. Additionally it has 14 grams of protein, low in fat and contains lots of other vitamins and minerals.
Yes. Ceviche is really healthy with lots of lean protein, vitamins and minerals. This is made with no additional fat besides what is in the tuna and it contains only a small amount of natural sugar from the fruits and vegetables.
Frozen At Sea Tuna For The Win
BC frozen-at-sea tuna is perfect for ceviche for a few reasons. It is almost always flash frozen to a very low temperature at sea keeping it fresh tasting year round and making it sashimi grade which is great for food safety when serving seafood raw.
Albacore tuna is some of the mildest flavored tuna species and is quite lean. Ahi tuna while slightly less lean, has a lovely texture and mild flavor too.
The fish will "cook" in the lime juice so you could simply use any really fresh fish but I prefer the added safety of sashimi grade seafood when serving company.
Love tuna like I do? Check out my Nicoise salad with fresh tuna here.
Mexican Tuna Ceviche
- ½ c Red Onion, Finely Diced
- 1 teaspoon Kosher Salt
- 12 oz Sushi Grade Albacore Tuna, ¼" Diced ¾ lb or 2 cups once cubed
- 1-2 Jalapeno(s), Very Finely Diced
- 2 Limes, Juiced Minimum ½ c juice, use more limes if needed
- ½ c Cilantro, Chopped
- Salt And Pepper To Taste
- In a medium bowl, combine onion and salt and let sit to macerate while preparing tuna and jalapeno.
- Add tuna, jalapeno and lime juice, toss gently and marinate in fridge ½ hour or up to 4 hours.
- Just before serving, add cilantro and season to taste with salt and pepper.
- Serve with tortilla chips.