Tuna Ceviche is a refreshing and easy to make. No special tools needed. It's a simple ceviche recipe is made with fresh tuna and a light, tangy lime juice marinade. Whether you're new to ceviche or it's one of your go to fish dishes, this raw tuna recipe is a delicious way to enjoy one of the most bright and tasty seafood dishes.
I'm spoiled. Here at the Jersey shore, a bounty of fresh seafood is available year round. Garlic Lobster Noodles, Baked Oysters and Drunken Clams are just a few of our family favorite recipes.
There's one fresh fish dish I make on repeat. Tuna Ceviche is delicious as a raw tuna appetizer or is a great main course. I make a batch when out-of-town guests are visiting as it's a simple ceviche that's a showstopper. It's loaded with vibrant flavors and is so refreshing. It's one of my top ceviche recipes.
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Why you'll love this recipe
- Easy to make ~ I love a super easy recipe that's extraordinary. Raw tuna dishes are readily available at restaurants, but most people don't make tuna tartare or fresh ceviche at home. This is one of the most straightforward and simple to make ceviche recipes as it doesn't require any complex cooking techniques or tools.
- Simple ingredients ~ With just a handful of ingredients, some fresh and some pantry items, there's no need to shop for unique ingredients to make the recipe.
- Impressive to serve ~ The fresh ingredients, vibrant colors, and bright and zesty flavors make it a stunning and elegant to serve dish. It makes for the perfect appetizer.
Ingredients & substitutions
Gather the fresh and high quality ingredients for this ceviche recipe. Scroll to the recipe card for full quantities of the ingredients.
- Tuna ~ Choose high quality fresh or frozen tuna. Ahi tuna, also known as yellowfin tuna, is my top choice for ceviche. If using raw fish, be sure to purchase the best quality available. Frozen tuna steaks can also be used.
- Avocado ~ Ripe yet firm are the best for this tuna and avocado ceviche.
- Cucumber ~ I recommend English hothouse cucumbers as there's no need to peel them, they have few seeds, and they're not watery. If using regular cucumbers, remove the seeds before dicing them.
- Green onions and fresh parsley ~ Finely diced red onion is an alternative for the green onions.
- Lime juice ~ Fresh lime juice is my first choice as it has the best flavor. But a high quality bottled lime juice is an option. Lemon juice can be a substitute.
- Extra virgin olive oil ~ Avocado oil can also be used.
- Soy sauce ~ Use tamari for a gluten free ceviche.
- Sriracha ~ Substitute your favorite hot sauce if you'd like.
- Toasted sesame oil and sesame seeds ~ Use white or black sesame seeds or a combination of both.
What kind of tuna should you use in ceviche?
It's best to get to know your fishmonger when choosing tuna to use when making ceviche. They can suggest the highest quality fresh or frozen tuna or to use in the raw tuna recipe. Ahi (also known as yellowfin), bluefin and bonito are all delicious options for tuna ceviche recipes.
You may see tuna labeled "sushi-grade" or sashimi-grade." There's not a governing body that grades fish with these terms. These phrases are used by seafood markets indicating that they judge the fish safe to eat raw.
The terms generally mean the fish was flash frozen to kill any bacteria so it's safe to eat. It's best to buy tuna from a trustworthy seller as they can help you purchase the freshest, high quality tuna.
How to make tuna ceviche
With just a few steps, you'll love how easy it is to make this recipe. This is a brief overview of the recipe. Scroll to the recipe card for full instructions.
Step 1: In a large bowl add the cubes of tuna, avocado, cucumber, green onions, parsley and sesame seeds. Set aside.
Step 2: In a small bowl, add the lime juice, extra virgin olive oil, soy sauce, sriracha and toasted sesame oil. Stir to combine the ingredients.
Step 3: Combine tuna ceviche ingredients with the lime juice and soy sauce mixture.
Step 4: Gently stir to combine the ingredients. Season to taste with kosher salt and black pepper.
Flavor tip!
For a bigger punch of lime flavor, add the zest of 1 lime.
Variations
Try some of these variations to make this fresh tuna recipe extra special.
- Spicy - Add diced jalapeno, serrano pepper or pickled ginger along with the other ceviche ingredients to add a kick to the dish.
- Fresh citrus juices - Swap out the lime juice for grapefruit, lemon or orange juice. Or try a combination of juices.
- Fruity - Add small diced mango, pineapple, cantaloupe or watermelon.
How to store ceviche
It's best to enjoy tuna ceviche soon after making it. I serve it immediately. If storing ceviche, place it in an airtight container in the refrigerator for up to 4 hours. The longer it sits, the more the lime juice "cooks" the fish. This can make the tuna mushy and an unappetizing color.
Expert tips
- Sharp knife ~ For the neatest and safest way to cut the tuna, avocado and cucumber, use a sharp chef's knife. To make the tuna easier to dice, freeze for 1 hour before cutting.
- Small dice ~ Cut the tuna, avocado and cucumber in ½-inch dice so that each bite has a balanced flavor from all the ingredients.
Frequently asked questions
Yes you can. Thaw the tuna on a rimmed sheet lined with paper towels and covered with plastic wrap in the refrigerator. The paper towels will soak up any extra moisture. Once the tuna thaws, dice it in small pieces and proceed with the recipe. I always keep a few high quality tuna steaks in the freezer so a batch is easy to make in a short time.
Ceviche is the freshest and most flavorful when eaten right after it's made. I recommend making just enough to be served at one sitting. It can be stored in an airtight container the refrigerator for up to 4 hours. But the tuna will continue to "cook" in the lime juice and may discolor.
I don't recommend freezing ceviche as the freezing and thawing process breaks down the fish and its quality.
Tuna tartare is a totally raw tuna dish. The tuna in tuna ceviche is "cooked" or "cured" in lime or lemon juice.
What to serve with ceviche
I find the best way to enjoy tuna and avocado ceviche is as a dip. Serve water crackers, rice crackers, tortilla chips or plantain chips. Make a ceviche bowl and top my fluffy white rice with the raw tuna ceviche and some pickled ginger.
Alongside the delicious ceviche serve one or more of the following dishes.
- Fried Rice with Chicken
- Bean and Avocado Texas Caviar
- Tricolor Quinoa Salad with Sesame Vinaigrette
- Fresh Vegetable Spring Rolls
More seafood recipes
Looking for other recipes like this? Try these:
- If you want another super easy tuna recipe, these Blackened Tuna Bites are delicious and ready in 15 minutes.
- Try this cool Shrimp Salad with Old Bay Seasoning over greens for a refreshing lunch or light dinner.
- For a spin on traditional shrimp cocktail serve these Roasted Shrimp with Parmesan.
- Grab a crusty loaf of bread and a bottle of your favorite wine to serve alongside Mussels Marinara.
- Portobello Mushrooms Stuffed with Crab are a fun twist on crab cakes.
One more thing
Did you try this recipe?
Let me know by leaving a comment and a star rating below. Share it on Pinterest, Instagram and Facebook.
Thanks ~ Amy
Recipe
Tuna Ceviche {Fast & Fresh}
Equipment
- silicone whisk
Ingredients
- 1 pound high quality tuna ½ inch dice
- 1 avocado ½ inch dice
- ½ cup diced cucumber
- 2 green onions thinly sliced
- 2 tablespoons chopped fresh parsley
- 2 teaspoons sesame seeds
- ¼ cup fresh lime juice
- 2 tablespoons extra virgin olive oil
- 2 tablespoons soy sauce
- 1 tablespoon sriracha or hot sauce
- 1 tablespoon toasted sesame oil
- Water crackers rice crackers, tortilla chips or plantain chips for serving
Instructions
- In a large bowl, add the tuna, avocado, cucumber, green onions, parsley and sesame seeds. Set aside.
- In a small bowl, add the lime juice, extra virgin olive oil, soy sauce, sriracha, and toasted sesame oil. Whisk to combine.
- Pour the lime juice marinade over the tuna and other ingredients. Toss gently to combine the ingredients.
- Serve with water crackers, rice crackers, tortilla chips or plantain chips.
Aimee Zwolinski says
I followed this recipe and found it super easy and i was very happy with the results. I had never made ceviche before and was excited when my fiance brought home fresh tuna from a fishing trip! I was overwhelmed with what to do with it all but this recipe got me started and now Im excited to make it another time! Thank you!
Amy Casey says
How awesome that your husband brought home fresh tuna. What a difference it makes. I'm so glad you enjoyed my recipe. Try this other favorite tuna recipe of mine ~ https://amycaseycooks.com/blackened-tuna-bites/
Amy says
This is the ceviche make on repeat. It's one of our family's favorites!