Name: Tasty Tuna Ceviche Recipe
Prep time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1/3 cup thinly sliced red onion (packed tightly - can swap with thinly sliced shallots or green onions for a softer taste.); 1 teaspoon kosher salt (swap with sea salt or pink himalayan salt if preferred.); 14 oz sushi-grade albacore tuna; Ground black pepper (adjust to taste - white pepper is a suitable alternative.); 1 jalapeño (thin slices (optional) - swap with serrano for more spice, or use bell peppers for less heat.); 1/4 cup lime juice (lemon juice can serve as an alternative for a different citrus note.); 1-2 tablespoons black sesame seeds (lightly toasted - white sesame seeds can also be used.); 1/4 cup chopped cilantro (fine - use fresh parsley, basil, or mint in place of cilantro if desired.); 1/3 cup cubed honey mango (try pineapple or papaya for a similar tropical touch.); 1 large avocado (cubed - alternatives include cooked sweet potato or add diced cucumber or jicama for more crunch.)

I first tried tuna ceviche at a small beach stand in Mexico, and I couldn’t believe it wasn’t actually “cooked.” The citrus juice does all the work, turning raw fish into a fresh, bright dish without ever touching heat. Growing up in the Midwest, the idea of eating raw fish made me nervous at first. But after watching the beach vendor mix together chunks of tuna with lime juice, tomatoes, and cilantro, I realized this wasn’t scary at all – it was just good food made simple.

Like many people, I thought seafood dishes had to be complicated or left to restaurants. But ceviche proves that wrong. With just a few ingredients and some patience while the citrus works its magic, you can make something that tastes like it came straight from that beach in Mexico.

SAVE NOW

Possible Ingredient Alternatives

For the main protein, sushi-grade Albacore tuna can be replaced with other firm, white fish like sea bass or snapper. These alternatives maintain a similar texture and mild flavor profile while offering different nutritional benefits. Adjust cooking time slightly, as these fish may require brief searing. Vegetarians can use hearts of palm or young coconut meat for a plant-based ceviche with a comparable texture. For the citrus component, lime juice can be substituted with a mixture of orange and grapefruit juices. This swap provides a different flavor profile while maintaining the necessary acidity for “cooking” the fish. Use a 1:1 ratio, but taste and adjust as needed. Avocado can be replaced with ripe mango or papaya for a tropical twist. These fruits offer a creamy texture similar to avocado while adding natural sweetness. Use the same amount as called for in the original recipe, adjusting to taste.

Preparation Time	15-30 minutes
Cooking Time	0-10 minutes
Total Time	30-240 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

Calories: 600-700
Protein: 50-60 g
Fat: 40-50 g
Carbohydrates: 30-35 g

Ingredients

For the ceviche:

1/3 cup honey mango (cubed into 1/2-inch pieces)
ground black pepper (freshly ground for best flavor)
14 oz albacore tuna (sushi-grade, cut into 1/2-inch cubes)
1 large avocado (cubed just before serving to prevent browning)
1/4 cup lime juice (freshly squeezed for brighter flavor)
1 tsp kosher salt
1/4 cup chopped cilantro (fresh, for best aroma)
1/3 cup red onion (thinly sliced)
1 jalapeño (thinly sliced, seeds removed for less heat)

For the garnish:

1-2 tbsp black sesame seeds (I use Eden Organic brand)

Step 1: Macerate the Onion

In a medium bowl, combine the onion with a generous sprinkle of salt.

Allow the mixture to macerate as you prepare the other ingredients.

This will help soften the onions and enhance their flavor.

Step 2: Prepare the Tuna and Jalapeno

Using a sharp knife, cut fresh tuna into 1/3 to 1/2-inch cubes and add them to the bowl with the macerated onion.

Season the tuna with black pepper to taste.

Next, slice the jalapeno and add it to the bowl along with lime juice.

Toss the ingredients gently to combine.

Step 3: Marinate the Tuna Mixture

Cover the bowl and let it marinate in the fridge for at least 30 minutes, or up to 4 hours, depending on how ‘cooked’ you want the tuna to become.

The acidity of the lime juice will slowly ‘cook’ the tuna, enhancing both flavor and texture.

Step 4: Toast the Sesame Seeds

While the tuna is marinating, toast black sesame seeds.

Place them in a dry skillet over medium heat, stirring occasionally, until they are fragrant and slightly darker in color.

Be careful not to burn them.

Set aside for later use.

Step 5: Assemble the Tuna Salad

Right before serving, gently toss in fresh cilantro leaves into the tuna mixture.

Add diced mango and avocado, gently folding them in until coated.

Adjust salt and pepper to your taste, ensuring a balanced flavor profile.

Step 6: Garnish and Serve

Sprinkle the toasted black sesame seeds over the tuna salad for a delightful crunch and nutty flavor.

Serve immediately with tortilla chips on the side, and enjoy your refreshing tuna salad!