Tuna Ceviche Recipe

Ceviche

1. 1

   Prepare tuna

   Trim any sinew from the sushi-grade tuna and pat dry with paper towels. Using a sharp knife, cut the tuna into uniform 1/2-inch dice. Place the diced tuna in a glass or nonreactive bowl.

2. 2

   Mix citrus marinade

   In a separate bowl, combine the fresh lime juice and fresh lemon juice. Whisk in the extra-virgin olive oil, sea salt, freshly ground black pepper, and granulated sugar (if using) until the salt dissolves.

3. 3

   Add aromatics

   Add the finely julienned red onion, minced jalapeño, diced cucumber, and diced tomato to the citrus marinade and stir to combine. Let sit 3–5 minutes to slightly mellow the onion.

4. 4

   Marinate tuna

   Pour the citrus-aromatic mixture over the diced tuna and gently toss to coat. Cover and refrigerate for 10–15 minutes — long enough for the edges of the tuna to firm slightly while the interior remains rare. (If you prefer a firmer 'cooked' texture, marinate up to 30 minutes.)

5. 5

   Finish and fold

   Remove the ceviche from the refrigerator. Gently fold in the chiffonaded cilantro and diced avocado, being careful not to mash the avocado. Taste and adjust seasoning with additional salt, pepper, or a squeeze of lime if needed.

6. 6

   Serve

   Spoon the tuna ceviche into chilled bowls or onto tostada shells. Garnish with an extra cilantro sprig if desired. Serve immediately with tortilla chips or tostadas so the avocado stays fresh and the chips remain crisp.

7. 7

   Storage note

   Leftovers are best consumed within 24 hours. Keep refrigerated in an airtight container. Avocado will brown over time; add fresh avocado if storing longer than a few hours.