Low Fat Tuna Ceviche
Dive into a vibrant and refreshing culinary experience with this low-fat tuna ceviche recipe, a dazzling combination of fresh sushi-grade tuna and crisp, colorful vegetables. This healthy dish highlights lean protein marinated in zesty lime and lemon juices, "cooking" the fish to perfection while unlocking bold, tangy flavors. Finely diced red onion, juicy Roma tomato, cucumber, and optional jalapeño add texture and a touch of heat, complemented by fragrant cilantro. Serve the ceviche in crisp lettuce leaves for a light, wholesome meal or appetizer, and elevate the presentation with creamy avocado cubes. Ready in just 20 minutes, this simple yet elegant recipe is ideal for those seeking a low-calorie, nutrient-packed option bursting with flavor.
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Recipe Information
Ingredients
- 250 grams Fresh sushi-grade tuna
- 80 ml Lime juice
- 40 ml Lemon juice
- 1 small (finely diced) Red onion
- 1 medium (deseeded and diced) Roma tomato
- 1 small (deseeded and diced) Cucumber
- 2 tablespoons (finely chopped) Cilantro
- 1 small (finely diced – optional for heat) Jalapeño
- 0.25 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.5 medium (cubed – optional for garnish) Avocado
- 4 whole Crisp lettuce leaves
Instructions
1. Start by ensuring your fresh sushi-grade tuna is properly stored and chilled before preparation to maintain its quality and safety.
2. Using a sharp knife, dice the tuna into small, evenly sized cubes (about 1 cm). Place the diced tuna in a shallow, non-reactive bowl (glass or ceramic).
3. Pour the lime juice and lemon juice over the tuna, ensuring it is fully submerged. Gently toss to coat the tuna in the citrus juices.
4. Cover the bowl with plastic wrap and refrigerate for 10 minutes, allowing the citrus juices to 'cook' the tuna. Stir gently once or twice during this process.
5. While the tuna is marinating, prepare the vegetables. Finely dice the red onion, tomato, cucumber, and jalapeño (if using). Finely chop the cilantro.
6. After the tuna has marinated, remove it from the refrigerator. Drain about half of the citrus marinade (retain more if you like it juicier).
7. Add the prepared vegetables (red onion, tomato, cucumber, jalapeño) and cilantro to the marinated tuna. Stir gently to combine.
8. Season the ceviche with salt and black pepper to taste. Adjust seasoning if needed.
9. For serving, spoon the ceviche into crisp lettuce leaves to create an easy-to-eat and healthy vessel. Optionally, garnish with cubed avocado for extra creaminess.
10. Serve immediately and enjoy this light, flavorful, and low-fat tuna ceviche!
Nutrition Facts
Calories |
664 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.0 g | 32% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 749 mg | 33% | |
| Total Carbohydrate | 49.8 g | 18% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 17.3 g | ||
| Protein | 67.7 g | 135% | |
| Vitamin D | 14.2 mcg | 71% | |
| Calcium | 184 mg | 14% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 3272 mg | 70% | |
*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.
