This easy recipe for tuna ceviche marinated in lemon juice and mixed with onion, green pepper, and tomato is delightfully fresh and flavorful!
I’ve been on a mission to eat more local fish lately. So when I found this absolutely beautiful fresh tuna, I knew I wanted to do something different than just grilling or broiling it like I usually do.
That’s when I decided to try tuna ceviche! Rather than cooking the fish with heat, you marinate it in lemon or lime juice along with other ingredients and spices.
When we think about cooking foods, most of us think about applying heat. This causes eggs to solidify or meat to become firm. What’s actually happening is that some of the proteins in these foods are becoming denatured when heat is applied.
As it turns out, the acid in lemon or lime juice also causes denaturation! So the juice is actually “cooking” the fish for us. Pretty cool, right?
How to make tuna ceviche
Now that we know a little about the science behind ceviche, let’s see how this recipe comes together!
Step 1: Place the tuna in a non-reactive dish and completely cover it with lemon juice.
Step 2: Cover the dish and refrigerate for at least 3 hours.
Step 3: Drain the tuna.
Step 4: Add the minced onion, minced green pepper, and diced tomato. Mix well, then add salt, pepper, and hot sauce to taste.
Serve and enjoy!
What to serve with this recipe
Ceviche is very fresh-tasting and makes a great high-protein snack. However, in my opinion, it does cry out for some crunch.
I like to serve mine with multigrain pita chips. They’re a little thicker than most chips, so they hold up well to big scoops of tuna.
This ceviche would also be delicious in lettuce wraps garnished with some crispy rice sticks!
I would be cautious about storing your ceviche. In my opinion, this is a dish that is best served immediately.
If you end up with leftovers, make sure to store them in the refrigerator covered very tightly and eat them within a day or two at most.
Other fresh fish recipes
I love finding new ways to bring out the wonderful taste of fresh fish. From light appetizers to hearty chowders, there are so many ways to cook with seafood! Here are a few more recipes I think you’ll enjoy:
- Mahi-Mahi Chowder
- Sesame Seared Tuna with Fennel Apple Slaw
- Salmon Tacos with Kale, Collards and Lemon-Tomato Vinaigrette
When you’ve tried this dish, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
- 1 pound fresh sushi-grade raw tuna (cut into 1/2-inch pieces)
- Juice from 5 lemons
- ¼ cup sweet onion (finely minced)
- ¼ cup green pepper (finely minced)
- 1 large tomato (peeled, seeded, and diced)
- Kosher salt
- Freshly ground black pepper
- Hot sauce
- Place the tuna in a non-reactive dish and completely cover it with lemon juice.
- Cover the dish and refrigerate for at least 3 hours.
- Drain the tuna.
- Add the minced onion, minced green pepper, and diced tomato. Mix well, then add salt, pepper, and hot sauce to taste.