Heart-Healthy Tuna Ceviche
Dive into a refreshing and nutritious dish with our Heart-Healthy Tuna Ceviche, a vibrant twist on a classic seafood favorite! Made with sushi-grade tuna, this recipe boasts the perfect balance of zesty lime and lemon juices that "cook" the fish to tender perfection. Crisp cucumber, juicy Roma tomatoes, and a touch of finely minced jalapeño add fresh bursts of flavor, while creamy avocado and extra virgin olive oil deliver healthy fats for a nourishing boost. This low-calorie, protein-packed ceviche is quick to prepare—ready in just 20 minutes—and offers a guilt-free indulgence that’s brimming with vitamins and heart-healthy goodness. Serve it with whole-grain crackers or in crisp lettuce cups for a light, crowd-pleasing appetizer or snack. Perfect for seafood lovers seeking a wholesome option!
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Recipe Information
Ingredients
- 225 grams sushi-grade tuna fillet
- 120 ml lime juice, freshly squeezed
- 60 ml lemon juice, freshly squeezed
- 0.5 medium red onion, finely diced
- 1 medium Roma tomato, seeds removed and finely diced
- 1 small cucumber, peeled and diced
- 1 small jalapeño, seeds removed and finely minced
- 2 tablespoons fresh cilantro, chopped
- 1 medium avocado, diced
- 1 tablespoon extra virgin olive oil
- 0.5 teaspoon sea salt
- 0.25 teaspoon freshly cracked black pepper
Instructions
1. Begin by ensuring your tuna fillet is sushi-grade. Using a sharp knife, cut the tuna into small, evenly-sized cubes (about 1 cm). Place the cubed tuna in a non-reactive bowl (glass or stainless steel).
2. In a small mixing bowl, combine the freshly squeezed lime juice and lemon juice. Pour the citrus mixture over the cubed tuna, ensuring it is fully submerged. Gently toss to coat. Cover the bowl and let the tuna marinate in the refrigerator for 10-15 minutes. The citrus will 'cook' the tuna, turning its color opaque.
3. While the tuna marinates, prepare the vegetables. Finely dice the red onion, Roma tomato, and cucumber. Mince the jalapeño, ensuring seeds are removed to control spice. Chop the fresh cilantro. Dice the avocado last to prevent browning.
4. Once the tuna has marinated, remove it from the refrigerator and gently drain off most of the citrus liquid, leaving just a small amount to retain flavor.
5. Add the diced red onion, tomato, cucumber, jalapeño, and cilantro to the bowl with the marinated tuna. Drizzle with extra virgin olive oil, and sprinkle with sea salt and freshly cracked black pepper. Gently toss all ingredients together to combine.
6. Carefully fold in the diced avocado, being mindful not to mash it.
7. Serve the ceviche immediately, either on its own, with whole-grain crackers, or in lettuce cups for an extra heart-healthy touch. Enjoy!
Nutrition Facts
Calories |
777 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.1 g | 50% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 112 mg | 38% | |
| Sodium | 1301 mg | 57% | |
| Total Carbohydrate | 45.8 g | 17% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 13.5 g | ||
| Protein | 72.1 g | 144% | |
| Vitamin D | 11.2 mcg | 56% | |
| Calcium | 130 mg | 10% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 2462 mg | 52% | |
*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.
