Best 3 Fresh Tuna Ceviche Recipes

**Ceviche: A Journey of Culinary Delights**

Ceviche, a culinary gem from Peru, is a vibrant and refreshing dish that tantalizes the taste buds with its bright flavors and zesty dressing. This delectable seafood dish is a harmonious blend of raw fish, typically tuna, marinated in a tangy mixture of citrus juices, red onions, cilantro, and aji peppers. The acidity of the citrus "cooks" the fish, resulting in a tender and opaque texture that contrasts beautifully with the crisp and refreshing vegetables. Ceviche is not only a delightful appetizer but also a versatile dish that can be enjoyed as a main course or as part of a larger spread. This article presents a diverse collection of ceviche recipes, each offering unique flavor profiles and variations to cater to different preferences. From the classic Peruvian ceviche to modern interpretations with exotic ingredients, these recipes will guide you in creating a culinary masterpiece that will impress your palate and transport you to the vibrant streets of Lima.

Let's cook with our recipes!

TUNA CEVICHE OR TARTARE WITH AVOCADO

Tuna Ceviche or Tartare With Avocado image

Here are two versions of tuna tartare, one of them a classic ceviche. Be sure not to marinate the tuna in the lime juice for too long or the meat will turn grey.

Provided by Martha Rose Shulman

Categories appetizer

Time 30m

Yield Serves four to six

Number Of Ingredients 12

Ingredients

1 pound albacore or yellowfin tuna, cut in 1/2 inch dice
1/2 small red onion, cut in small dice
1 garlic clove, minced
1 to 2 serrano or jalapeño chiles, to taste, seeded and minced
1 tablespoon capers, rinsed and drained
1 ripe medium avocado, cut in small dice
Salt, preferably kosher salt
freshly ground pepper to taste
1/3 cup fresh lime juice
1/4 cup extra virgin olive oil
1/4 to 1/2 cup chopped cilantro to taste
Leaf lettuce, baby spinach or arugula, or radicchio leaves for serving

Steps:

Prepare the tuna and refrigerate while you prepare the remaining ingredients.
Place the onion in a small bowl, and cover with cold water. Let sit five minutes, then drain, rinse and dry on paper towels.
In a medium bowl, combine the onion, garlic, chile, capers, avocado, salt, pepper and 2 tablespoons of the lime juice. Toss together gently. Add the tuna to the bowl.
Stir together the remaining lime juice and the olive oil. Pour over the tuna, and toss the mixture together. Season to taste with salt and pepper. Cover and refrigerate for 15 minutes, stirring gently from time to time.
Just before serving, add the cilantro and toss together. Taste and adjust seasonings. Line plates with salad greens, spoon the ceviche on top, and serve.

Nutrition Facts : @context http, Calories 225, UnsaturatedFat 12 grams, Carbohydrate 5 grams, Fat 14 grams, Fiber 3 grams, Protein 19 grams, SaturatedFat 2 grams, Sodium 335 milligrams, Sugar 1 gram, TransFat 0 grams

TUNA CEVICHE

Tuna Ceviche image

Fresh chunks of tuna, ripe mango, and creamy avocado combine to make the perfect appetizer or a tasty lunch. I love to eat this with lime-seasoned tortilla chips, but it's just as delicious served in lettuce cups. I try to keep the tuna, avocado and mango pieces between 1/4- and 1/2-inch in size. Best eaten same-day, but can be kept 1-2 days in fridge, keeping in mind that texture will change.

Provided by France C

Time 1h20m

Yield 6

Number Of Ingredients 9

Ingredients

1 pound sushi-grade tuna, diced
½ cup diced avocado
½ cup diced mango
¼ cup minced red onion
¼ cup minced cilantro
1 tablespoon minced jalapeno pepper
⅓ cup fresh lime juice
1 tablespoon vegetable oil
salt and freshly ground black pepper to taste

Steps:

Combine tuna, avocado, mango, red onion, cilantro, and jalapeno in a bowl. Drizzle with lime juice and oil and season with salt and pepper. Gently toss to coat evenly. Refrigerate for 1 hour, gently tossing halfway through.

Nutrition Facts : Calories 152.1 calories, Carbohydrate 6.9 g, Cholesterol 34 mg, Fat 5.9 g, Fiber 1.9 g, Protein 18.4 g, SaturatedFat 1 g, Sodium 31.2 mg, Sugar 3.6 g

TUNA CEVICHE

Tuna Ceviche image

Provided by Aarón Sánchez

Categories appetizer

Time 10m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 teaspoon chopped garlic
1 teaspoon chopped ginger
1/2 cup soy sauce
1/4 cup fresh lime juice
2 tablespoons chopped cilantro
1 pound sashimi quality yellowfin tuna
1/2 teaspoon aji amarillo*
1/2 rocoto pepper puree*
*available in Latin American specialty stores

Steps:

In a blender, puree until smooth the garlic, ginger, soy sauce, and lime juice. Remove to a bowl and mix in the cilantro. Slice the tuna into thin, 1-inch long pieces.
Place tuna on a serving platter and spoon soy sauce mixture over each slice. Dot each piece with each of the purees, aji amarillo, and rocoto pepper.

Tips:

Select the freshest tuna possible: Look for tuna that is firm to the touch and has a bright red color. Avoid any tuna that is discolored or has an off smell.
Cut the tuna into small pieces: This will help the ceviche to marinate more evenly and will also make it easier to eat.
Use a variety of citrus fruits: This will give the ceviche a more complex flavor. Some good options include limes, lemons, oranges, and grapefruit.
Add some heat: If you like spicy food, you can add some chopped jalapeños or serrano peppers to the ceviche. You can also use aji Amarillo paste for a more authentic Peruvian flavor.
Let the ceviche marinate for at least 30 minutes: This will allow the flavors to meld together and will also help to firm up the fish.
Serve the ceviche chilled: Ceviche is best served cold, so make sure to chill it for at least 30 minutes before serving.

Conclusion:

Fresh tuna ceviche is a delicious and refreshing dish that is perfect for a summer party or gathering. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a light and healthy meal, give fresh tuna ceviche a try.