Tuna ceviche is an excellent dish for a summer day and makes a perfect appetizer for your next party. Its fresh ingredients pair well with avocado, and it is undoubtedly Instagram worthy. Ingredients in this recipe contribute 16g of protein, 1mg of Vitamin D, 34mg of Calcium, 1mg of Iron, and 650mg of Potassium.
Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
In a large bowl, combine the garlic, tomato, canned tomatoes, jicama, onion, lime juice, and tomato juice. Add the tuna, avocado, and cilantro and gently mix to combine. Season with salt to taste. Cover with plastic wrap and refrigerate for 2 hours while the lime juice “cooks” the tuna. Do not over-marinate or the tuna will get mushy.
Garnish with additional cilantro and serve with tostadas.
Do not over-marinate your tuna as it will lose its color and turn mushy. To avoid this, add the tuna and lime into the mixture right before serving.
Tuna ceviche is typically made from fresh raw tuna cured in fresh citrus juices (most commonly lemon or lime) and spiced with chili peppers and other ingredients. Other ingredients often include onions, salt, and cilantro.
Ceviche is pronounced “suh-vee-shei”.
Ceviche pairs well with many dishes. Common pairings are veggies, fruits (like avocado), tortilla chips and guac, and even grilled steak with avocado.
According to the UDSA’s Food Safety and Inspection Service, raw fish and shellfish should be kept in the refrigerator (40 °F/4.4 °C or less) only 1 or 2 days before cooking or freezing.
Tuna ceviche is an excellent dish for a summer day and makes a perfect appetizer for your next party. Its fresh ingredients pair well with avocado, and it is undoubtedly Instagram worthy. Ingredients in this recipe contribute 16g of protein, 1mg of Vitamin D, 34mg of Calcium, 1mg of Iron, and 650mg of Potassium.
In a large bowl, combine the garlic, tomato, canned tomatoes, jicama, onion, lime juice, and tomato juice. Add the tuna, avocado, and cilantro and gently mix to combine. Season with salt to taste. Cover with plastic wrap and refrigerate for 2 hours while the lime juice “cooks” the tuna. Do not over-marinate or the tuna will get mushy.
Garnish with additional cilantro and serve with tostadas.
Do not over-marinate your tuna as it will lose its color and turn mushy. To avoid this, add the tuna and lime into the mixture right before serving.
Tuna ceviche is typically made from fresh raw tuna cured in fresh citrus juices (most commonly lemon or lime) and spiced with chili peppers and other ingredients. Other ingredients often include onions, salt, and cilantro.
Ceviche is pronounced “suh-vee-shei”.
Ceviche pairs well with many dishes. Common pairings are veggies, fruits (like avocado), tortilla chips and guac, and even grilled steak with avocado.
According to the UDSA’s Food Safety and Inspection Service, raw fish and shellfish should be kept in the refrigerator (40 °F/4.4 °C or less) only 1 or 2 days before cooking or freezing.
Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!