Tuna Ceviche Recipe
ahi tuna, mango, avocado, red onion, cilantro, jalapeño, lime juice
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Ingredients
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Ceviche
Finishing & Garnish
Method
Ceviche
- 1
Prepare the tuna
Pat the sushi-grade ahi tuna dry with paper towels. Trim any sinew and cut the tuna into 1/4-inch (about 6 mm) dice so pieces are uniform. Place the diced tuna in a medium mixing bowl.
- 2
Mix the citrus marinade
In a separate small bowl, combine the fresh lime juice, sea salt, granulated sugar, and 1/2 of the freshly ground black pepper. Stir until the salt and sugar are mostly dissolved.
- 3
Marinate the tuna briefly
Pour about 3/4 of the lime mixture over the diced tuna and gently toss to coat. Let the tuna sit in the lime juice for 5 minutes at room temperature, tossing once after 2–3 minutes. (Note: unlike firm white-fish ceviche that 'cooks' through acid, ahi ceviche is typically only briefly marinated to preserve texture and color.) Drain off and reserve any excess lime juice to use in the dressing if desired.
- 4
- 5
Fold in avocado and cilantro
Gently fold in the diced avocado and chopped cilantro, being careful to avoid mashing the avocado. Taste and adjust seasoning with the remaining lime mixture or a pinch more sea salt if needed. If you reserved excess lime juice, add up to 1 tablespoon to brighten (do not overdress).
Finishing & Garnish
- 6
Finish the ceviche
Drizzle the extra-virgin olive oil and, if using, the toasted sesame oil and soy sauce over the ceviche. Gently toss once to incorporate. Add the remaining 1/4 teaspoon freshly ground black pepper and gently combine.
- 7
Plate and garnish
Spoon the ceviche into a shallow bowl or onto individual plates. Garnish with microgreens or extra cilantro. Serve immediately with tortilla chips, plantain chips, or crisp tostadas so they remain crunchy.
- 8
Make-ahead and safety note
This preparation is best eaten within 30 minutes of assembly to preserve texture and color. Because this uses raw tuna, keep refrigerated until just before serving and consume the same day. Do not leave at room temperature for more than about 30 minutes total.
