Ahi Tuna Ceviche Recipe
A quick and easy recipe for classic Ceviche made with Ahi Tuna, perfect for warm summer evenings.
Servings: 4 servings
Cost: $20
Ingredients
- ½ lb raw sushi grade Ahi tuna, diced into small cubes
- ⅓ cup red onion, finely sliced or diced
- ⅓ cup lime juice (about 2 limes)
- ⅓ cup roma tomatoes, diced
- 2 tablespoons cilantro, chopped
- 1 tablespoon jalapeño, seeds removed and finely diced
- ½ teaspoon lime zest
- ½ avocado, diced
- kosher salt, to taste (approx 1/4 teaspoon)
- chips or baguette slices, for serving
Instructions
- Combine all ingredients (except avocado) in a bowl. Cover and refrigerate for 1-2 hours, stirring occasionally. Don’t let it marinate for more than 2 hours or the meat will become tough.
- Just before serving, gently fold in the avocado and season with salt.
- Taste to adjust flavoring, and add more lime and cilantro if needed.
- Serve with chips or baguette slices.
Notes
Fresh Fish - Try to buy the freshest fish you can find, ideally sushi grade.
Nutrition
Calories: 137kcal | Carbohydrates: 6g | Protein: 14g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 22mg | Sodium: 26mg | Potassium: 364mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1493IU | Vitamin C: 17mg | Calcium: 13mg | Iron: 1mg