Low Sodium Tuna Ceviche
Elevate your seafood game with this vibrant Low Sodium Tuna Ceviche, a heart-healthy twist on a classic dish! Fresh, sushi-grade tuna is gently marinated in zesty lime and lemon juices, transforming it into a tender, flavorful delicacy without the need for added salt. Complemented by crisp diced cucumber, juicy cherry tomatoes, finely minced red onion, and a touch of jalapeño for optional spice, this ceviche bursts with color and refreshing textures. Creamy avocado and aromatic cilantro bring richness and balance, while ground black pepper enhances every bite. Ready in just 20 minutes, this guilt-free recipe is perfect for light lunches, appetizers, or entertaining guests. Serve with crisp lettuce leaves, unsalted tortilla chips, or cucumber slices for a healthy, delicious experience!
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Recipe Information
Ingredients
- 1 pound Fresh sushi-grade tuna
- 0.75 cup Fresh lime juice
- 0.25 cup Fresh lemon juice
- 0.5 cup Red onion, finely diced
- 1 cup Cucumber, peeled, deseeded, and diced
- 1 cup Cherry tomatoes, quartered
- 1 piece Jalapeño, finely minced (optional for spice)
- 0.25 cup Fresh cilantro, chopped
- 1 piece Avocado, diced
- 0.5 teaspoon Ground black pepper (optional, unsalted)
Instructions
Begin by ensuring your sushi-grade tuna is fresh and chilled. Using a sharp knife, cut the tuna into small, bite-sized cubes (about 1/2-inch pieces) and place them into a medium-sized glass or non-reactive bowl.
Pour the fresh lime juice and lemon juice over the diced tuna, ensuring all the pieces are evenly coated. Stir gently to combine, then cover the bowl tightly with plastic wrap. Place the bowl in the refrigerator to marinate for 15-20 minutes. The acidic juices will 'cook' the tuna, turning it opaque.
While the tuna marinates, prepare the vegetables. Finely dice the red onion, cucumber, and jalapeño (if using). Quarter the cherry tomatoes and chop the cilantro. Set these ingredients aside.
Once the tuna has finished marinating, remove it from the refrigerator. Drain off about half of the citrus juice, leaving enough to keep the tuna moist and flavorful.
Add the red onion, cucumber, cherry tomatoes, jalapeño (if using), and cilantro to the bowl with the marinated tuna. Gently toss everything together to combine.
Dice the avocado just before serving to prevent browning. Gently fold the avocado into the ceviche mixture, taking care not to mash it.
Season the ceviche with ground black pepper, if desired. Avoid adding salt to keep the dish low sodium.
Serve immediately in small bowls or on top of crisp lettuce leaves. This dish pairs well with unsalted tortilla chips or cucumber slices for scooping.
Nutrition Facts
Calories |
1076 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.1 g | 59% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 172 mg | 57% | |
| Sodium | 223 mg | 10% | |
| Total Carbohydrate | 58.7 g | 21% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 18.9 g | ||
| Protein | 115.4 g | 231% | |
| Vitamin D | 25.7 mcg | 129% | |
| Calcium | 207 mg | 16% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 4489 mg | 96% | |
*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.
