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Tuna Ceviche

cut of tuna ceviche

Quick, easy, elegant, and delicious.

Ceviche is traditionally a Latin American dish of marinated raw fish or seafood. In this preparation, I put a spin on it by using only tuna and adding some Asian flare.

Ceviche is wonderful anytime of the year. In the warmer months, it’s a refreshing and light meal that requires zero time dealing with a hot oven or stove. In the cooler months, ceviche is a satisfying dish that’s a much needed, reprieve from the heavier comfort foods that are typically offered around this time.

I love this dish as a main course for lunch or dinner (or when life gets hectic and I only have time for what I call “linner”), or in smaller portions, it makes for a great appetizer. This recipe is so versatile I almost hesitate to call it a recipe, it’s really more of a guideline that represents my personal tastes. I encourage you to put your spin on it by playing around with a variety of herbs, spices, vegetables and garnishes.

I’m gonna keep this post as simple as the recipe so let’s get right to it. I hope you enjoy!


  • I think this ceviche is best when topped with a mix of sliced scallion and microgreens. I’m lucky enough to have access to a local microgreen farmer in my area. The microgreen options are amazing, they range from basil, pea and arugula to radish and wasabi (my personal favorite). The grower is called Metro Microgreens. If you’re in the Washington DC metropolitan area, you can find them at several farmer’s markets on both Saturday and Sunday. If you’re not in the area or can’t make it to the market, they ship their wonderful greens anywhere in the continental US, through their website This ceviche is best eaten within a few hours of preparation. It still tastes good the following day but the texture significantly degrades. If I have leftovers, I separate the tuna from any greens, avocado or cucumber and discard. I add a splash of good quality soy sauce to the tuna and quickly sear (1-2 minutes) with any remaining marinade juices, in a nonstick pan over medium-high heat and serve over warm rice. Yuuuuummmy!
  • As a rule of thumb, the smaller the jalapeno, the hotter it is, so tailor the size and amount of jalapeno to your comfort level.
  • Consuming raw fish can result in foodborne illness. While the risks are relatively small, you can minimize your risk even further by using only the very freshest tuna and be sure that your hands, utensils and prep area are properly sanitized.
  • While I love this dish, I only eat it a few times a year due to poor sustainability rates of Tuna populations. To learn more about the sustainability of Tuna and many other types of seafood please visit The Monterey Bay Aquariums guide to sustainable seafood choices at You can also visit your app store to download the Seafood Watch app for free. It’s a great resource to have on hand when buying seafood at your local grocery store or fishmonger.
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cut of tuna ceviche

Tuna Ceviche

1 Star2 Stars3 Stars4 Stars5 Stars (4 votes, average: 4.75 out of 5)


  • Author: Asha
  • Total Time: 4 hours
  • Yield: 48 servings 1x


Units Scale
  • 1lb of raw, extremely fresh/ “sushi grade”, Yellowfin or Albacore tuna, small or medium diced
  • 1/41/3 cup fresh squeezed lime juice
  • 1/4 cup good quality extra virgin olive oil
  • 23 tablespoons toasted sesame oil
  • 2 fresh jalapenos, seeded and minced
  • 4 thinly chopped scallions, green parts only *more for garnish
  • A pinch or two of a briny sea salt, such as pink Himalayan or French grey
  • 1/2 a medium English cucumber, seeded and chopped
  • 1 tablespoon white sesame seeds for toasting
  • 1/2 Tablespoon Black Sesame Seeds
  • 23 Scallions, thinly sliced on a bias
  • Rice Crackers for serving

*Optional microgreens, mizuna, cilantro, Sriracha, avocado


  1. In a medium bowl, add the lime juice, extra virgin olive oil, toasted sesame oil, jalapeno, scallions and sea salt. Stir to combine.
  2. Remove the tuna from the refrigerator, lightly rinse under cold water and pat dry with paper towels.
  3. Using clean hands, utensils and prep area, dice the tuna and add it to the marinade.
  4. Toss to combine, cover and refrigerate for at least 30 min – 4 hours
  5. While the tuna marinates, toast the white sesame seeds by adding them to a small pan over medium-low heat. Stir constantly until the seeds begin to brown and become fragrant. Immediately pour the seeds into a small, heat proof bowl to stop the cooking process. Set aside to cool.
  6. Just before serving adjust the flavors of the tuna and marinade to taste.
  7. Toss the marinated tuna with the diced cucumber, and sesame seeds and dish into serving bowls.
  8. Garnish with the scallions and serve with rice crackers.
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