Yellowfin Ahi Ceviche Recipe

Prepare fish and cure liquid

Trim any sinew or dark portions from the yellowfin tuna and pat dry with paper towels. Cut into uniform 1/2-inch cubes so the citrus will penetrate evenly. Place the cubed tuna in a nonreactive bowl (glass or stainless steel).

Mix citrus and aromatics

Whisk together the fresh lime juice and lemon juice (if using) in a separate bowl. Add the grated ginger, minced jalapeño, and sea salt; stir to combine. Taste and adjust salt or jalapeño heat — the citrus should be bright and slightly salty.

Cure the fish

Pour the citrus mixture over the cubed tuna, ensuring the pieces are mostly submerged. Add the thinly sliced red onion and diced cucumber. Cover the bowl and refrigerate for 15–25 minutes: the tuna will change slightly in color where the acid has denatured the surface — for a lightly 'cooked' but still tender ceviche, aim for about 15–20 minutes. If you prefer a firmer cure, leave up to 30 minutes. Stir gently once or twice while it cures so flavors distribute.

Finish seasoning

After curing, remove the ceviche from the refrigerator. Taste a piece and add black pepper and additional salt if needed. Stir in the chopped cilantro and a small drizzle of extra-virgin olive oil and/or toasted sesame oil if using. Mix gently to combine.

Add avocado at the end

Fold in the diced avocado carefully right before serving so it keeps shape and doesn't brown or turn mushy.

Transfer the ceviche to a chilled serving bowl or portion onto individual plates. Garnish with microgreens or extra cilantro leaves and a sprinkle of toasted sesame seeds if using.

Serve immediately with tortilla chips, plantain chips, or tostadas and lime wedges on the side. Provide extra chips and lime so guests can adjust acidity and texture to their preference.

Leftovers: keep refrigerated in an airtight container up to 24 hours; note the texture will change and become more ‘cured’ over time. Add fresh avocado only when ready to serve.