Is fresh, light, and healthy your thing? Then Tuna Ceviche belongs on your menu!
Loving ceviche is easy, and making it at home is a snap! It’s an excellent choice for evenings when you crave something healthy and fresh but don’t have the time or energy for complicated prep. Seeking out the freshest fish is actually the most demanding part of the recipe. Once you’ve got your fish, ceviche is a one-bowl, no-cook dish that’s amazingly delicious and nicely unexpected. It’s hard to think of a better dish to share with friends and family, but it could also be a feel-good meal to indulge in on your own.
Ceviche has a pretty ancient pedigree. Marinating fish in fruit juice is believed to go back all the way to the Inca Empire in Peru, circa 1400. Fish was preserved and “cooked” using the acidity of local fruits. As this culinary custom spread across Latin America, different regions added their touches to the dish, and tuna ceviche marinated in lime juice has become a favorite in many seaside communities.
Although you could use other fish, and even shrimp or scallops, tuna is a great choice for homemade ceviche since it’s often sold as “sushi-grade,” meaning it’s handled specifically for eating raw. The citrus marinade effectively “cooks” the fish, imparting a firm texture and changing the color of the fish. This version of the dish adds onion, cilantro, creamy avocado, and a touch of jalapeño for a delightful fusion of tangy, spicy, and herbal elements. Serve it loaded on corn chips or plantain chips, and you’ve got a winner as either an appetizer or light meal.
Is This Tuna Ceviche Healthy?
Tuna ceviche is a very healthy, nutrient-dense dish, so go ahead and savor it. Tuna is packed with protein and is an excellent source of omega-3 fatty acids, a type of polyunsaturated fat known to support heart health and brain health, among other important functions. If eating more fatty fish is one of your goals, then this recipe is perfect for you! It also contains avocado, a source of healthy monounsaturated fats, antioxidants, and important vitamins. But don’t worry about all this discussion of fats; the dish is low in calories and contains very little cholesterol. And if you skip the chips or plantains, the dish is compatible with Whole30, paleo, raw foods, and ketogenic diets. If you want it gluten-free, just make sure your tortilla chips are gluten-free or opt for plantain chips. For any eating plan, you can always serve the ceviche with cucumber slices or endive leaves instead!
What Is Sushi-Grade Tuna?
The term “sushi-grade” is used for tuna that should be the highest quality sold. But be aware that it’s not a regulated label and is only meant to communicate to the public that the fish is safe to eat raw. Ideally, this premium tuna undergoes careful handling from the moment it’s caught. Fishermen swiftly freeze the tuna at low temperatures to eliminate any potential parasites and maintain its exceptional quality. That said, you should always buy fish for ceviche from a trusted source and explain to the fish seller that you mean to eat it in ceviche. And once you get the fish home make sure you handle it safely as well: Keep it below 40°F at all times, use it within a day of purchase, and don’t let the prepared fish sit out for more than a few minutes before eating it. Although the process of soaking tuna in citrus does “cook” the fish, it’s not a guarantee that all harmful bacteria will be eliminated, so always start with the best, safest fish you can find.
How Do I Store Leftovers?
Ceviche is always best eaten directly after marinating, although if you have leftovers, you can refrigerate them in an airtight container for 1 to 2 days. Just make sure they stay below 40°F at all times.
Serving Suggestions
Tuna ceviche is light and refreshing, so you don’t want to overpower it with strongly flavored foods. But you’ve still got great ways to complement it. For dipping, you make your own Air-Fryer Tortilla Chips for a fabulously fresh crunch instead of using store-bought. You can also wrap up the tuna ceviche in a Gluten-Free Tortilla With Sun-Dried Tomatoes to make it into a delicious lunch. For a hearty yet healthy meal, pair the ceviche with a side of Cilantro-Lime Cauliflower Rice or Coconut-Cilantro-Lime Rice. Tuna ceviche also goes well with a light salad, such as Lemon Orzo Salad or Cucumber And Tomato Salad. Enjoy!
Recipe
Ingredients
- 12 ounces sushi-grade tuna diced
- 1/2 cup fresh lime juice
- 1/4 cup red onion finely chopped
- 1/2 avocado diced
- 1/4 cup fresh cilantro chopped
- 1 small jalapeño seeded and minced (optional)
- Salt to taste
- 12 Tortilla chips or plantain chips for serving
Instructions
- In a medium mixing bowl, combine the diced tuna with lime juice, ensuring the tuna is fully submerged. Cover and refrigerate for 1 hour to allow the citrus to ‘cook’ the fish.
- After marinating, drain off and discard the excess lime juice. Gently fold in the red onion, avocado, cilantro, and jalapeño (if using). Season with salt to taste.
- Serve the ceviche chilled, accompanied by tortilla chips or plantain chips for scooping.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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