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cut of tuna ceviche

Tuna Ceviche

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4.8 from 4 reviews

  • Author: Asha
  • Total Time: 4 hours
  • Yield: 4-8 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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