Mediterranean Diet Tuna Ceviche
Experience the vibrant, refreshing flavors of the Mediterranean with this Tuna Ceviche recipe, perfectly crafted to fit a healthy Mediterranean diet. Featuring sashimi-grade tuna delicately "cooked" in zesty lemon and lime juice, this dish combines the tangy brightness of citrus with Mediterranean staples like cherry tomatoes, cucumbers, green olives, and capers for a symphony of textures and tastes. Fresh parsley and mint add an herby touch, while a drizzle of extra virgin olive oil enhances the natural richness of the tuna. Ready in just 20 minutes and requiring no heat, this quick and easy ceviche is perfect as a light appetizer or a stunning centerpiece for your next meal. Serve chilled with whole-grain crackers or crisp vegetable slices for a wholesome, elegant dish packed with flavor and Mediterranean flair.
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Recipe Information
Ingredients
- 300 grams fresh tuna (sashimi grade)
- 3 tablespoons lemon juice
- 3 tablespoons lime juice
- 0.5 medium, finely diced red onion
- 150 grams, halved or quartered cherry tomatoes
- 0.5 medium, diced cucumber
- 50 grams, pitted and sliced green olives
- 2 tablespoons extra virgin olive oil
- 2 tablespoons, chopped fresh parsley
- 1 tablespoon, chopped fresh mint
- 1 tablespoon, rinsed capers
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
Instructions
Start by ensuring your tuna is sashimi grade and very fresh. Pat the tuna dry with a paper towel and then dice it into small, bite-sized cubes (about 1 cm or 0.5 inch). Place the diced tuna into a medium-sized glass or ceramic bowl (avoid metal as it can react with the citrus).
In a small bowl, mix the lemon juice and lime juice. Pour this citrus mix over the diced tuna, ensuring all pieces are coated evenly. Cover the bowl with plastic wrap and let the tuna marinate in the refrigerator for 10-15 minutes. The citrus will 'cook' the tuna lightly during this time.
While the tuna marinates, prepare the vegetables and herbs. Finely dice the red onion, halve or quarter the cherry tomatoes, dice the cucumber, slice the green olives, and chop the parsley and mint.
After the tuna has marinated, remove it from the refrigerator and gently drain any excess liquid. Be sure not to press or squeeze the tuna, as that may damage its texture.
Combine the marinated tuna with the prepared vegetables (red onion, cherry tomatoes, cucumber, and olives), fresh parsley, mint, and rinsed capers.
Drizzle the extra virgin olive oil over the mixture and season with sea salt and black pepper. Gently toss all ingredients together to combine well, being careful not to break up the tuna.
Taste and adjust seasoning if needed. You may add extra lemon or lime juice for a more pronounced citrus flavor, or an additional pinch of salt if desired.
Serve immediately in chilled bowls or plates. Garnish with extra parsley or mint if desired. This Tuna Ceviche pairs beautifully with whole-grain crackers or fresh vegetable slices as part of a Mediterranean-inspired meal.
Nutrition Facts
Calories |
868 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.3 g | 67% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 114 mg | 38% | |
| Sodium | 2369 mg | 103% | |
| Total Carbohydrate | 30.5 g | 11% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 11.2 g | ||
| Protein | 77.0 g | 154% | |
| Vitamin D | 17.0 mcg | 85% | |
| Calcium | 201 mg | 15% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 2495 mg | 53% | |
*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.
