- 2 ea. garlic cloves, minced
- 1 ea. tomato, seeded and diced
- 1 ea. 10-oz. can Rotel diced tomatoes and chilies
- 1 c. jicama, diced and peeled
- 1/2 ea. medium white onion, finely chopped
- 1/2 c. + 2 T. fresh lime juice
- 1/2 c. tomato juice
- 1 lb. sushi-grade tuna, raw, cut into bite-size pieces
- 2 ea. Avocados From Mexico, halved, pitted, peeled, and cubed
- 1/3 c. chopped cilantro leaves, plus extra for garnish
- Salt to taste
- Tostadas to serve
- 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.
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.
What is tuna ceviche?
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.
How do you pronounce ceviche?
Ceviche is pronounced “suh-vee-shei”.
What can you serve with ceviche?
Ceviche pairs well with many dishes. Common pairings are veggies, fruits (like avocado), tortilla chips and guac, and even grilled steak with avocado.
How long is ceviche good for?
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.