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Tuna and Avocado Ceviche Recipe

Tuna and Avocado Ceviche Recipe

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Allison Beck


When the weather gets warm, nothing quite beats a cool and refreshing ceviche. Finely chopped jalapeños give the mixture a kick, while cubed avocado offers a creaminess that cools the heat of the pepper.

For a dinner party, serve the ceviche in a martini glass for a decorative look. Dining à deux? Ceviche atop a bed of greens, coupled with a warm flatbread or toasted crostini, is a light and healthy meal that is great for those nights when it’s too hot to cook.


  • ¼ pound sushi-grade tuna, cut into ¼-inch chunks
  • Zest and juice of 2 limes
  • 2 small jalapeños, finely chopped
  • 2 avocadoes, cut into ¼-inch chunks
  • ½ cup finely chopped cilantro, plus more for garnish
  • Salt, to taste
  • 2 tablespoons sesame seeds, toasted


Toss together the tuna and limes. Let the mixture sit at room temperature for 5-10 minutes. Add the jalapeño, avocado, and cilantro, and season to taste. Add the sesame seeds and stir. Serve.

I have tons of easy ceviche recipes, a few of my favorites are Shrimp Ceviche Cocktail, Peruvian Ceviche in Cucumber Cups, Shrimp Ceviche and Avocado Salad and Mushroom Ceviche (Vegan) to name a few. This one is a perfect way to use up canned tuna from your pantry!

A high school friend (hi Cynthia!) actually gave me this idea. She had it while vacationing in Guatemala and shared the idea with me when she returned. When I read the email, I thought it was brilliant! It’s basically a poor man’s ceviche.

Now don’t get me wrong, I LOVE a good fresh ceviche made raw fish or seafood. It’s actually one of my favorite things to eat. I actually shared a recipe here of Ceviche in Cucumber Cups or this ceviche-like Zesty Lime Shrimp and Avocado Salad. But when you need a quick lunch using pantry ingredients, this is great and it’s inexpensive, Whole3o, low-carb, paleo-friendly, dairy-free and gluten-free!

For presentation, I put the ceviche tuna into the can to use as a ring mold, then inverted it onto my plate completely optional of course! Topped with fresh avocado, this was filling and delicious.

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This tuna ceviche is great with tortilla chips, savory plantain chips, tostadas and over bed of greens as salad!

If you prefer more heat, don’t remove any of the seeds of your jalapeño and/or add a serrano pepper.

If you prefer less heat, remove ALL the seeds from your jalapeño.

Other things that pair well with this tuna ceviche recipe — avocado slices, my chile de árbol salsa taquera recipe (recipe linked here), my pickled red onion recipe (recipe linked here), my salsa verde recipe (recipe linked here), my escabeche recipe (recipe linked here) and my spicy chunky guacamole recipe (recipe linked here).

Store leftovers in an airtight container in the refrigerator for up to 3-4 days.

Other Latin-inspired recipes you’ll love—

If you make this Quick and Easy Tuna Ceviche, tag me on Instagram! Seeing you whip up my recipes makes me the happiest little bee!

Quick and Easy Tuna Ceviche


  • 1 5 oz. can of tuna⁣⁣
  • 1 large tomato, diced⁣⁣
  • 1 jalapeño, diced (discard the seeds if you don't like spice)⁣⁣
  • 1/2 cup cilantro, chopped⁣⁣
  • 1/4 red onion, diced⁣⁣
  • Juice of 2 lemons⁣⁣
  • Pinch of cumin⁣⁣
  • Salt, to taste⁣⁣
  • Avocado slices
  • My chile de árbol salsa taquera recipe (recipe linked here)
  • My pickled red onion recipe (recipe linked here)
  • My salsa verde recipe (recipe linked here)
  • My escabeche recipe (recipe linked here)
  • My spicy chunky guacamole recipe (recipe linked here)


  1. ⁣Add the ingredients to a large mixing bowl and toss until thoroughly combined. Once the ceviche is seasoned with enough salt, you're ready to serve! ⁣⁣
  2. THAT’S IT!

Please note that the above nutritional information does not include any ingredients listed as optional.

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  • 1.5 cups fresh tuna
  • 1/2 cup tomato
  • 1/2 cup purple onion
  • 1/4 cup cilantro
  • Lemon juice to taste
  • 1/2 cup mango
  • 1/2 tbs. olive oil
  • 1 avocado
  • Sriracha sauce
  • Radish sprouts
  • Salt to taste
  1. Cut tuna fish in cubes of half a centimeter by half a centimeter (roughly1/4 inch) and apply the same cut method with the following vegetables: mango, purple onion, half of the avocado and tomato.
  2. Cut coriander in chiffonade style.
  3. Mix the tuna with the vegetables in a bowl and add salt and olive oil.
  4. At the end, mix the lemon juice with all of the ingredients.
  5. With the other half of the avocado, proceed to peel off the skin. Slice the avocado thinly and form a ring shape with the avocado.
  6. Once you have formed the shape of a ring with the avocado on a plate, place the tuna ceviche in the middle of the ring and garnish the dish with the radish sprouts.
  7. Drip the Sriracha sauce around the ring of avocado.

See also

Peeling ginger

There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.

Browse Cookipedia's recipes with Pinterest

Almost all of Cookipedia's recipe pictures have now been uploaded to Pinterest which is a very convenient way to browse through them, all in one huge board, or by individual categories. If you're a Pinterest user, I think you'll find this feature useful.

#tunaandavocadoceviche #tuna #limes #avocado #seeds #springonion #lockandlock #salad #grated #refrigerate #zest

Chicken and California Avocado Salad

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Fresh avocado salmon ceviche

Simple fresh avocado salmon ceviche “cooked” in fresh lime juice and spiced with red cured onions, salt, coriander, tomato and avocado is a lovely summer dish you’ll want to make over and over again. It makes a lovely elegant and delicious light meal or an amazing appetizer. And you can make it in less than 15 minutes.

A couple of really hot days were coming up and they were just calling for a dish, which doesn’t require any stove or oven. Therefore, I made a simple fresh avocado salmon ceviche. Light, full of flavour and healthy – perfect for the summer.

Ceviche is a fish or seafood dish, originated in Latin America (Peru to be exact). They know what is good. Wink. Just look at these simple ingredients: fish, coriander, tomato, onion, avocado and limes. I see freshness, lightness and deliciousness.

Ceviche and raw fish

The fish is not raw but it is also not cooked since cooking requires heat. In other words, the fish is soaked in citrus juice. Through this chemical process, which is another form of “cooking”, the flesh of the fish turns from raw to opaque and at the same time it gets firm. The length of marinating really depends on the size of the fish pieces and your taste.

So bigger chunks need more time to “cook”. However, if you like your fish a bit raw, you should shorten the marinating time. Since I cut the salmon into small pieces (1-2 cm), I marinated it just for a short time. After 5-7 minutes it turned out just perfect, barely cooked and opaque on the outside and slightly pink and raw on the inside.

Using the right bowl

In addition, use a glass, stainless steel or a plastic bowl to marinate the fish. With these, you can be sure, that neither citrus juices nor tomato will react with the material by leaving a funny metal aftertaste.

Furthermore, you can use almost any fish to create ceviche. Most importantly, make sure the fish is fresh, semi-firm or firm. Salmon (together with tuna) is listed as an “oily” fish. I find them both just perfect for ceviche. Tuna ceviche was my first ceviche recipe. But I used canned tuna. Anyway, this time, I picked a fresh salmon fillet.

I love salmon. If you love it too, jump to these links and check out more salmon recipes (this time cooked by heat wink): a creamy spinach stuffed salmon, an easy creamy Tuscan salmon, an autumn pesto salmon with roasted pumpkin, a BBQ Alaska salmon, a delicious salmon horseradish gratin, a cute salmon-spinach egg muffin cups, an easy salmon in tomato fennel sauce, simple grilled salmon with avocado mayo or a fancy spinach cream cheese roll.

This fresh avocado salmon ceviche pairs wonderfully with tortilla chips, sweet potato wedges, lettuce, spinach, flatbread, rice, other fish. Or, as I did, with a nice slice of sourdough bread on aside. But remember, ceviche has to be served cold.

Also, you can prepare it one day ahead and keep it in the fridge (up to two days). But, since it’s so easy and quick to prepare, I would recommend making it and eating it on the same day. After all, fresh always tastes the best.

Ingredients for one portion of fresh avocado salmon ceviche:

  • 5 fresh spinach leaves (optional)
  • 1/2 red onion (finely chopped)
  • 1/2 tomato (deseeded, diced)
  • 150 g salmon fillet (skinned, boned, cubed)
  • salt
  • 2 limes (juice)
  • 1/2 avocado (diced)
  • 1-2 Tbsp of fresh chopped coriander
  • 1 radish (sliced, optional)

To begin, wash thoroughly the spinach and leave it to drain and wash, deseed the tomato and cut it into small (1 cm) cubes. Then, peel and thinly chop the onion. In a bowl, combine onion, a pinch of salt and juice of one lime.

How to remove salmon skin and bones

While the onion marinates, prepare the salmon. Start with removing the skin. In order to do that, place the fish, skin side down, on the cutting board, firmly hold one end of the fish and using a very sharp knife make a cut between the skin and the flesh. Try to go as close as possible to the skin and remove all of it.

Next, slide with your fingers on top of the fillet and check if there are any bones. If so, pull them slowly and steady with tweezers or your fingers. Before cutting it, wash it, tap dry and cut into bite-size pieces (around 1ࡧ,5cm). Add the salmon to the marinated onions, gently stir and put in the fridge.

Last but not least, chop the cilantro and cut half an avocado into small cubes. Finally, combine all of the ingredients (except spinach) in a bowl, sprinkle with a pinch of salt, squeeze another lime on top (like that also the avocado stays nice and green) and gently stir.

Serve this simple fresh avocado salmon ceviche cold, on some spinach or lettuce leaves. I also added some radish slices on top, for an extra crunch. This can be a wonderful main dish served on a plate or an appetizer in a glass. It’s a healthy and delicious summer dish, you’ll make over and over again.


If you like the recipe, if you make the recipe or if you have any new ideas how to improve or change it, let me know in the comments section below or alternatively share your photos and reactions with me on Instagram (@Passionspoon), Facebook or Twitter (@PassionSpoon1). Simply use the hashtag #passionspoonrecipes in your posts. I would love to see them! (wink)

Sexy Ceviche For Two (or more?)

On top of making a tasty combination, all the ingredients in this ceviche have been chosen for their aphrodisiac qualities. Seabass, for example, is an excellent source of omega-3 fatty acids, shown to boost serotonin levels, thus enhancing the mood. Pumpkin seeds are high in zinc, which is needed for testosterone production and essential for the libido in both men and women, and star anise builds stamina and increases sexual desire.


1/3 cups of raw beet juice

¼ cup finely chopped red onion

¼ cup finely chopped white onion

¼ cup finely chopped cucumber

½ cup finely chopped tomato

¼ cup serrano chile pepper, sliced

½ cup cilantro finely chopped cilantro (optional)

Marinate the seabass in the lime juice, adding a pinch of salt. After 20 minutes remove the fish and add the beet juice and chopped vegetables to the remaining lime juice. Add fish, diced avocado and minced peppers.

Separately infuse the olive oil by heating it to 175 °F and adding the anise, allow to cool down.

Garnish with pumpkin seed and cilantro, add infused olive oil right before serving.

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Watch the video: Tuna Ceviche With Mango and Avocado: Cooking Demonstration on the Beach