If you can find sushi-grade ahi tuna, you’re 15 minutes of prep away from Tuna Ceviche, one of the easiest impressive appetizers I know.
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Tuna Ceviche is what I make when I want an appetizer that looks like it took a lot of effort but didn’t at all. It’s bright, it’s fresh, it goes with cocktails or the start of a bigger meal, and it’s the kind of thing that gets people asking how you made it before they finish their first scoop.
Sushi-grade ahi tuna brings the substance, mango adds sweetness against lime’s acidity, jalapeño adds heat, and avocado brings creaminess at the end. Six core ingredients, no cooking, and you’ve got an appetizer that’s ready to serve in 30 minutes, start to finish.
“Love this dish. I serve it as an appetizer on cruise’s during the summer and also make a Sunomono or Seaweed salad to go with it.”
David Kozinski
Table of Contents
Recipe at a Glance
- Prep Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Skill Level: Easy
Ingredients for Tuna Ceviche
- Ahi Tuna: Sushi-grade ahi tuna is the only kind to use here. Look for fish that’s bright in color and firm to the touch. Buy it the day you plan to make this if you can.
- Mango: A ripe mango should give slightly when you press it and smell fragrant at the stem end.
- Shallot: One firm, heavy shallot with dry, papery skin.
- Jalapeño: Heat varies a lot from pepper to pepper. Taste a tiny piece before you mince it so you know what you’re working with.
- Lime: Heavy limes are juicy limes. Roll them on the counter before juicing to get more out of them.
- Olive Oil: Extra-virgin olive oil with a fresh, fruity aroma.
- Cilantro: Vibrant green leaves with a strong, fresh smell. Skip any bunches that look yellowed or wilted.
- Avocado: Ripe but not soft. It should give to gentle pressure but still feel firm enough to hold its shape when diced.
- Kosher Salt and Freshly Ground Black Pepper
- Microgreens: Optional. They add color and a subtle peppery note on top.
- Tortilla Chips: A thicker chip holds up better to scooping the ceviche without snapping.
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.
Recipe Options
- Diced peaches or nectarines work in place of the mango when stone fruit is in season.
- A finely chopped red onion gives you a sharper bite than shallot.
- Serrano peppers in place of jalapeño turn the heat up a notch.
- Lemon juice instead of lime makes for a tangier ceviche.
- Parsley stands in for cilantro if cilantro isn’t your thing.
- Cucumber rounds or crisp lettuce leaves are a lighter swap for tortilla chips.
How to Store
Tuna Ceviche is at its best the day you make it. Any leftovers can go straight into an airtight container in the fridge and should be eaten within 24 hours.
More Must-Try Fish and Seafood Starters
Tuna Ceviche
Video
Ingredients
- 1 pound fresh ahi tuna sushi grade, diced small (1/4 to 1/2-inch)
- 1 cup mango peeled and diced small (1/4 to 1/2-inch)
- 1 shallot finely chopped (or 1/2 of a small, red onion)
- 1 jalapeño or serrano pepper, seeded and minced, (recipe note #1)
- 1/3 cup fresh lime juice from 2 to 3 limes
- 3 tablespoons extra-virgin olive oil
- 1/4 cup finely chopped fresh cilantro
- 1 large avocado peeled and diced small (1/4 to 1/2-inch)
- kosher salt and freshly ground black pepper to taste
- microgreens for garnish, optional
- tortilla chips for serving (recipe note #2)
Instructions
- 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.
Notes
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is a very pretty ceviche. Love the way the color of the tuna pops and it’s the perfect balance to the goldnen mango. And not to mention the deliciousness! :-)~Valentina
Thanks so much, Valentina!
Love this dish. I serve it as an appetizer on cruise’s during the summer and also make a Sunomono or Seaweed salad to go with it.
Sounds like a winning combo, David!
What a wonderful combination of tuna, succulent mango, and rich avocado – fresh and elegant. And this is also such a happy dish bursting with colour!
This looks so so good! I love the simplicity of the ingredients but the wow flavors! Perfection.