AHI TUNA CEVICHE

If you’re looking for a dish that’s light, refreshing, and bursting with flavor, this AHI TUNA CEVICHE is the perfect choice. This dish, with its origins in Latin America, has become a favorite around the world for its bright, zesty flavors and delicate texture. Fresh, fragrant, flavorful, and takes minimal effort to put together. Whether you’re hosting a summer gathering, looking for a healthy appetizer, or simply craving something fresh, ahi tuna ceviche is sure to impress.

You can marinate ceviche in the fridge for a couple of days, but the lime juice's acidity will continue breaking down the fish's proteins, affecting its texture and overall quality, so it's best to prepare it on the day you intend to serve it.

You can substitute ahi tuna with shrimp, halibut, red snapper, or salmon in this recipe, but the fish must be fresh and sushi-grade.

When preparing ceviche, it's crucial to use the freshest fish possible, and it's best to choose sushi-grade tuna, such as an ahi tuna steak. Creamy and mild in flavor, the tuna not only boosts the protein content but also adds various nutrients to the dish. Lime juice is a key ingredient, providing bright acidity and playing a vital role in "cooking" the tuna. Be sure to use fresh lime juice for the best results.

Onion (and red onion in particular), mild enough to eat raw, contributes both texture and a subtle spice to the ceviche. Cilantro, with its fresh and slightly citrusy taste, adds color and enhances the overall flavor. However, if you're among those who find cilantro tastes like soap, you can substitute it with fresh parsley.

Start by dicing and mincing your produce. I find that it's best to cut the ingredients into small bite-size pieces for this recipe; it takes less time for the fish to marinate and absorb the flavors. Take your ahi tuna steak and cut it into small cubes. Next, place the fish in a bowl, add diced onion and cilantro, and mix. Sprinkle with salt and black pepper, and pour freshly squeezed lime juice over it. Add lime zest, if you want a more intense citrus flavor.

For an extra kick, you can mix in a minced seedless jalapeño at this point. Refrigerate for about 20 minutes to allow the lime juice to work its magic. The tuna will develop a slightly "cooked" outer layer while remaining raw on the inside. Take it out of the fridge and add sliced avocado. Gently stir everything together.

Enjoy! Your fork is waiting!

Prep Time5

Cook Time20

Total Time25

Course: Appetizer, Salad

Keyword: ahi tuna, ceviche, easy healthy lunch, healthy appetizer, keto, keto-friendly, marinated fish, raw fish, tuna salad

Servings: servings

Calories: 361kcal

Ingredients

1 lb ahi tuna steak, raw, sushi grade patted dry and cut into small bite-size cubes
1 cup onion minced
2 avocado diced
4 limes juiced
1/2 cup cilantro minced
2 tsp salt
1/4 tsp black pepper

Optional

1/2 tsp lime zest for a bolder citrus flavor
1 jalapeno seedless and minced
nori sheets to serve
romaine lettuce leaves to serve

Instructions

Combine ahi tuna, onion, lime juice, and cilantro in a medium bowl. Season with salt and pepper, and mix thoroughly.
Refrigerate the mixture for 20 minutes. The tuna will develop a slightly "cooked" outer layer while remaining raw on the inside.
Add diced avocado before serving and mix.
Serve on it's own, with nori sheets or romaine lettuce leaves.

Video

Notes

Nutrition