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Tuna Ceviche served over pita chips on a red plate
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5 from 2 votes

Tuna Ceviche

This easy recipe for tuna ceviche marinated in lemon juice and mixed with onion, green pepper, and tomato is delightfully fresh and flavorful!
Prep Time3 hrs
Cook Time5 mins
Total Time3 hrs 5 mins
Course: Appetizer
Cuisine: Mexican
Keyword: easy appetizer, tuna ceviche
Servings: 4 servings
Calories: 154kcal
Author: Diabetic Foodie


  • 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.


This recipe is for 4 servings of ceviche.
While the acid of the lemon juice does denurate the proteins, it does not kill bacteria the same way heat does. That's why it's important to make sure that you are working with sushi-grade fish!
This dish is best served immediately. If you end up with leftovers, store them in the refrigerator covered very tightly and eat within a day or two at most.


Serving: 1serving | Calories: 154kcal | Carbohydrates: 9g | Protein: 27g | Fat: 1g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 51mg | Sodium: 194mg | Potassium: 0mg | Fiber: 1g | Sugar: 4g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg | Net carbs: 8g