Whole30 Tuna Ceviche
Refreshing, zesty, and protein-packed, this Whole30 Tuna Ceviche is a vibrant twist on a classic seafood dish that’s both healthy and flavorful. Featuring sushi-grade tuna marinated in a bright blend of lime, lemon, and orange juices, the fish transforms into a tender, melt-in-your-mouth texture thanks to the magic of citrus. Crisp vegetables like cucumber, cherry tomatoes, and red onion bring a delightful crunch, while jalapeño adds a subtle kick of heat. Finished with creamy avocado and fresh cilantro, this ceviche is perfect for those following the Whole30 lifestyle or anyone seeking a light, nutrient-rich meal. Serve it chilled with optional plantain chips for a satisfying, grain-free snack or appetizer that’s guaranteed to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 lb sushi-grade tuna
- 0.5 cup lime juice
- 0.25 cup lemon juice
- 2 tbsp orange juice
- 0.25 cup red onion
- 1 whole jalapeño
- 0.5 cup cucumber
- 0.5 cup cherry tomatoes
- 0.25 cup cilantro
- 1 whole avocado
- 1 tsp salt
- 0.5 tsp black pepper
- 1 cup optional sliced plantain chips (for serving)
Instructions
Begin by preparing the sushi-grade tuna. Rinse it under cold water, pat it dry with paper towels, and cut it into small, bite-sized cubes (approximately 1/2 inch). Place the diced tuna into a large, glass mixing bowl.
In a separate small bowl, combine the lime juice, lemon juice, and orange juice. Pour this mixture over the tuna, ensuring the citrus juice covers the fish completely. Stir gently to coat and allow the fish to marinate in the refrigerator for 15 minutes. The acidity of the citrus will 'cook' the tuna as it marinates.
While the tuna marinates, finely dice the red onion, jalapeño (remove seeds for less spice), cucumber, and cherry tomatoes. Chop the cilantro leaves and discard the stems. Set these aside.
After the tuna has marinated for 15 minutes, you will notice it has turned opaque. Drain off any excess citrus juice, leaving just a small amount to retain flavor, and return the tuna to the bowl.
Add the diced red onion, jalapeño, cucumber, cherry tomatoes, and cilantro to the bowl with the tuna. Gently mix everything together with a spoon to combine evenly.
Season the ceviche with salt and black pepper. Taste and adjust the seasoning if necessary.
Just before serving, dice the avocado into small cubes and gently fold it into the ceviche, being careful not to mash it.
Serve the tuna ceviche chilled, either on its own or with optional sliced plantain chips for a crunchy Whole30-compliant accompaniment. Enjoy immediately!
Nutrition Facts
Calories |
2129 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.6 g | 120% | |
| Saturated Fat | 29.7 g | 148% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 177 mg | 59% | |
| Sodium | 3014 mg | 131% | |
| Total Carbohydrate | 196.5 g | 71% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 30.3 g | ||
| Protein | 125.5 g | 251% | |
| Vitamin D | 7.7 mcg | 39% | |
| Calcium | 98 mg | 8% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 4709 mg | 100% | |
*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.
