Ceviche with Ahi Tuna
Elevate your next seafood dish with this vibrant and refreshing Ceviche with Ahi Tuna! Featuring tender, sushi-grade ahi tuna "cooked" to perfection in a zesty mix of lime, lemon, and orange juices, this recipe delivers a tangy, citrus-infused experience. Complemented by crisp red onions, spicy jalapeño, creamy avocado, and fragrant cilantro, every bite is bursting with bold, fresh flavors. With just 20 minutes of prep time and no cooking required, this dish is a quick yet gourmet option for a light appetizer or main course. Serve it with crunchy tortilla chips for the perfect pairing! Ideal for seafood lovers, this ahi tuna ceviche is a healthy, gluten-free, and crowd-pleasing favorite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 300 grams sushi-grade ahi tuna
- 120 milliliters lime juice
- 60 milliliters lemon juice
- 30 milliliters orange juice
- 0.5 medium (thinly sliced) red onion
- 1 small (seeded and finely diced) jalapeño pepper
- 3 tablespoons (chopped) cilantro leaves
- 1 medium (diced) avocado
- 0.5 teaspoons sea salt
- 0.25 teaspoons black pepper
- 1 tablespoon olive oil
- 100 grams (optional, for serving) tortilla chips
Instructions
Cut the sushi-grade ahi tuna into small, bite-sized cubes about 1/2 inch in size. Place the tuna in a medium glass or ceramic bowl.
Add the fresh lime juice, lemon juice, and orange juice to the bowl, ensuring the tuna is fully submerged in the citrus mixture. Cover with plastic wrap and refrigerate for 10-15 minutes to lightly 'cook' the tuna in the acid.
While the tuna marinates, thinly slice the red onion, finely dice the jalapeño pepper, and chop the cilantro leaves. Set these aside.
After marination, remove the tuna from the refrigerator and drain off most of the citrus juice, leaving a small amount for flavor.
Add the sliced red onion, diced jalapeño, chopped cilantro, and olive oil to the bowl with the tuna. Gently toss to combine.
Season the mixture with sea salt and black pepper to taste, adjusting as needed.
Gently fold in the diced avocado, being careful not to mash it, to retain its texture.
Transfer the ceviche to a serving bowl or individual cups. Serve immediately with tortilla chips on the side, if desired.
Nutrition Facts
Calories |
1393 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.2 g | 94% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 20.5 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 1865 mg | 81% | |
| Total Carbohydrate | 96.2 g | 35% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 10.8 g | ||
| Protein | 99.0 g | 198% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 242 mg | 19% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 2674 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
