Low Carb Tuna Ceviche
Looking for a fresh and healthy seafood recipe? This Low Carb Tuna Ceviche is the perfect balance of zesty, vibrant flavors and nutrient-packed ingredients. Made with tender sushi-grade tuna marinated in a refreshing blend of lime, lemon, and optional orange juice, the mild citrus acidity fully "cooks" the fish to perfection. Complemented by finely chopped red onion, crisp cucumber, creamy avocado, and a touch of jalapeño heat, this dish is bursting with texture and taste. Olive oil adds a subtle richness, while fresh cilantro ties the flavors together. Ready in just 30 minutes, this no-cook tuna ceviche is an excellent low-carb option for a light appetizer, standalone dish, or served in lettuce wraps for a healthy twist. Whether for a casual lunch or a sophisticated party spread, this recipe promises a delightful and guilt-free treat!
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Recipe Information
Ingredients
- 225 grams Fresh sushi-grade tuna
- 60 milliliters Lime juice (freshly squeezed)
- 30 milliliters Lemon juice (freshly squeezed)
- 15 milliliters Orange juice (freshly squeezed, optional for a hint of sweetness)
- 0.5 medium (finely diced) Red onion
- 0.5 medium (deseeded and finely diced) Cucumber
- 1 medium (diced into small cubes) Avocado
- 1 small (finely diced) Jalapeño
- 2 tablespoons (chopped) Fresh cilantro
- 0.5 teaspoons (or to taste) Salt
- 0.25 teaspoons (or to taste) Black pepper
- 1 tablespoon Olive oil
Instructions
Ensure your fresh tuna is sushi-grade and stored in the refrigerator until you're ready to prepare it.
Using a sharp knife, cut the tuna into small, uniform cubes (around 1/2 inch in size) and place the cubes into a mixing bowl.
Pour the freshly squeezed lime juice, lemon juice, and orange juice (if using) over the tuna. Stir gently to coat all the tuna pieces.
Cover the bowl with plastic wrap and refrigerate for 15-20 minutes. The acidity of the citrus juices will 'cook' the tuna during this time.
While the tuna marinates, prepare the vegetables. Finely dice the red onion, cucumber, and jalapeño. Cube the avocado and chop the cilantro.
After marinating, remove the tuna from the refrigerator and gently stir in the diced onion, cucumber, jalapeño, and avocado.
Add the chopped cilantro, salt, black pepper, and olive oil. Stir gently to combine, being careful not to mash the avocado.
Taste and adjust seasoning with additional salt, pepper, or lime juice as needed.
Serve the tuna ceviche immediately as a standalone dish, on lettuce leaves as a low-carb wrap, or accompanied by cucumber slices for scooping. Enjoy your refreshing and healthy meal!
Nutrition Facts
Calories |
764 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.5 g | 61% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 86 mg | 28% | |
| Sodium | 1289 mg | 56% | |
| Total Carbohydrate | 32.1 g | 12% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 8.6 g | ||
| Protein | 57.6 g | 115% | |
| Vitamin D | 12.8 mcg | 64% | |
| Calcium | 88 mg | 7% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 2339 mg | 50% | |
*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.
