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Tuna Ceviche turns simple, fresh ingredients into a light and zesty appetizer that's as quick to prepare as it is delightful to eat. Sushi-grade ahi tuna meets its match with the sweet tang of diced mango, creating a bright dish that's perfectly suited for all kinds of occasions, from casual gatherings to more elegant affairs.
In this recipe, the brightness of lime juice and the kick of jalapeño are balanced by the creamy avocado, while a sprinkle of earthy cilantro adds an extra layer of herbaceous flavor. Served with tortilla chips for dipping, it's a straightforward dish that's easy to assemble in just 30 minutes, a go-to choice for a last-minute but impressively flavorful bite.
Ingredients You Need to Make Tuna Ceviche
- Tuna: Use sushi-grade ahi tuna (which indicates the fish is suitable for eating raw) with a bright color and firm texture.
- Mango: Choose a ripe mango that gives slightly to pressure. It should have a fragrant aroma and vibrant yellow or red skin.
- Shallot: The shallot should be firm and heavy for its size with dry, papery skin.
- Jalapeño: Look for a smooth, shiny jalapeño with a bright green color. The heat level can vary, so you might want to taste a tiny piece before adding it to gauge its spiciness.
- Lime: The limes should be heavy for their size, a good indication that they're juicy. Roll them on the counter before juicing to get the most out of them.
- Olive Oil: Choose extra-virgin olive oil for its fruity notes and richness.
- Cilantro: Look for bright green, perky cilantro leaves without any yellow or wilted spots. They should have a strong, fresh scent.
- Avocado: Choose an avocado that yields to gentle pressure for a creamy texture. It should be free of dark spots on the inside and have a buttery taste.
- Kosher Salt and Freshly Ground Black Pepper
- Microgreens: Microgreens should be vibrant and crisp, not wilted or slimy. They're optional, but add a burst of color and subtle flavor.
- Tortilla Chips: Choose thicker varieties to reduce the risk of them snapping mid-dip.
What makes a great ceviche?
At the heart of ceviche is the art of transforming raw fish with the bright acidity of citrus juice. Tuna, with its firm flesh and inherently rich flavor, is a great choice for such a dish, as it retains its structure while taking on the lively flavors of the marinade. Beyond the citrus, the other ingredients—the subtle heat of peppers, the sweet burst of tropical fruit, and the creamy avocado—work together to amplify the tuna's natural flavor.
- Swap mango for diced peaches or nectarines if you prefer a different sweet element.
- Substitute shallot with finely chopped red onion for a sharper bite.
- Choose serrano peppers over jalapeños if you're after more heat.
- Try lemon juice instead of lime for a milder citrus profile.
- Replace cilantro with parsley if you're not a fan of cilantro's distinct flavor.
- Add a sliver of ginger for an unexpected zing.
- Serve with cucumber slices or over crunchy lettuce leaves for a lighter alternative to tortilla chips.
3 Mistakes to Avoid
- Overcomplicating the Flavor: While it's tempting to add more ingredients, simplicity is key. Stick to a few key ingredients to let the natural flavors shine.
- Ignoring the Cut of the Ingredients: Uniform, small dices of tuna, mango, and avocado ensure every scoop is a perfect balance of flavor and texture.
- Skipping the Seasoning Balance: Just because there's lime juice doesn't mean you can skip the salt and pepper. Proper seasoning is crucial to the ceviche's overall flavor.
How to Store
For the best taste and texture, enjoy ceviche on the day it's made. If you have leftovers, refrigerate them right away in an airtight container for up to 24 hours.
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How to Make Tuna Ceviche
Combine tuna, mango, shallot, jalapeño, lime juice, and olive oil in a medium bowl, toss gently, and chill in the refrigerator for at least 15 minutes.
Before serving, fold in cilantro and avocado, season with salt and pepper to taste, and if you like, top with microgreens. Serve the mixture with tortilla chips for dipping.
- 1 pound fresh ahi tuna sushi grade, diced small (¼ to ½-inch)
- 1 cup mango peeled and diced small (¼ to ½-inch)
- 1 shallot finely chopped (or ½ of a small, red onion)
- 1 jalapeño or serrano pepper, seeded and minced, (recipe note #1)
- ⅓ cup fresh lime juice from 2 to 3 limes
- 3 tablespoons extra-virgin olive oil
- ¼ cup finely chopped fresh cilantro
- 1 large avocado peeled and diced small (¼ to ½-inch)
- kosher salt and freshly ground black pepper to taste
- microgreens for garnish, optional
- tortilla chips for serving (recipe note #2)
- Add tuna, mango, shallot, jalapeño, lime juice and olive oil to a medium bowl; gently toss to combine. Cover and refrigerate for at least 15 minutes and up to 2 hours.
- Just before serving, add cilantro and avocado and gently toss to coat; season to taste with kosher salt and freshly ground black pepper. Garnish with microgreens if desired and serve with tortilla chips for dipping.
- Wear gloves when handling raw jalapeños as the juice can be very irritating to skin.
- Note that nutrition information does not include tortilla chips. Serve with cucumber slices or over lightly dressed, crunchy lettuce for a lighter option.