This post may contain affiliate links, read my disclosure policy for details.
This fresh and zesty Tuna Ceviche turns ordinary canned tuna into the most flavorful dish! Tuna chunks are mixed with fresh herbs, lemon, spicy jalapenos and so much more – this hearty ceviche packs a full on flavor punch!
Amp up your canned tuna with this bright and delicious Tuna Ceviche recipe! Perfect for a light lunch or dinner, it comes together in a flash and doesn’t skimp on flavor. Gluten and dairy free, it’s a blast of healthy that’s as delicious as it’s nutritious!
If you’re looking for other delicious seafood recipes, why not also try my Tuna Pasta Salad Recipe or my Spicy Salmon Salad Recipe!
Why you’ll love this Tuna Ceviche
- Dress up your canned tuna! Turn plain ol’ canned tuna into an utterly scrumptious meal. Freshened up with herbs, zesty lemon and a kick of jalapeno.
- An easy seafood recipe. No cooking required, only pantry staples needed – done in less than 10 mins.
- Healthy. Dairy and gluten free, loaded with protein packed tuna and brimming with vibrant tomatoes.
Ingredients you’ll need
- Chunk Tuna
- Veggies: Onions, cherry tomatoes.
- Jalapenos
- Fresh Parsley
- Olive Oil
- Lemon or Lime Juice
- Cumin Powder
How to make this Tuna Ceviche
- Prep your tuna – In a bowl, add in the tuna chunks, lime juice, olive oil, salt and cumin powder. Mix and let it absorb with the tuna in the fridge for 10 minutes.
- Mix your ceviche – Remove tuna mixture from the fridge then add in the jalapenos, onions, parsley and tomatoes. Toss everything together well.
- Garnish, serve and enjoy!
Recipe notes and tips
- Go for canned tuna in water, don’t use tuna in oil as it will be too oily.
- Make sure to drain any excess liquid from the tuna.
- Allow the tuna to sit in the fridge for at least 10 mins, this allows it to absorb all the flavors nicely!
- Remove seeds and ribs from the jalapenos for milder peppers.
- Garnish with some sliced avocados, lime wedges, sliced jalapeno peppers.
- For a lovely presentation, you can put the ceviche tuna into the empty tuna can, using it as a ring mold, then invert it onto the plate. This is optional but a nice touch, especially for guests.
FAQ’s
What is Ceviche?
A delicious dish from Ecuador – Ceviche, also called cebiche, sebiche or seviche, is traditionally made from fresh raw fish cured in fresh citrus juices, most commonly lemon or lime. It is usually spiced with chili peppers or other seasonings including chopped onions, salt, and coriander.
For this recipe I’ve used canned tuna, which is also a version in Ecuador, often made as a cheaper (but just as delicious!) alternative.
What to serve with this Tuna Ceviche
This light, spicy and zesty dish can be served as an appetizers, main or side. You can pair this with sliced avocado, serve with corn on the cobb, slaw or plantain chips. You can also amp it up by offering mini tortillas on the side or stuff this into avocado halves – delicious!
Other delicious fish dishes
- Caribbean Jerk Fish Bowl
- Baked Honey Garlic Salmon
- Skillet Salmon with Vegetables
- Mediterranean Cod
- Tuna Pesto Pasta
I hope you enjoy all the recipes I share with you, including this delicious Tuna Ceviche recipe. I hope you try it, enjoy it, rate it and share it with your friends and family!
If you try this recipe and like it, please use my hashtag to share it with me on INSTAGRAM for a chance to be featured in my story! Also, follow me at Cookin’ With Mima on FACEBOOK | INSTAGRAM | PINTEREST for all of my latest social posts and recipes.
Tuna Ceviche
Ingredients
- 10 oz chunk tuna, in water (do no use Albacore)
- 1/4 cup purple onion, petite diced
- 1 cup cherry tomatoes, diced
- 2 tbsps. fresh parsley, finely chopped
- 1 small jalapeño , finely diced
- 1/4 cup olive oil
- 1 large lime or lemon, juiced or 1/4 cup
- 1/2 tsp salt, or more to taste
- 1/2 tsp cumin powder
Instructions
- In a bowl, add in the tuna chunks, lime juice, olive oil, salt and cumin powder. Mix and let it absorb with the tuna in the fridge for 10 minutes. Adjust salt as needed.
- Remove from the fridge then add in the jalapenos, onions, parsley and tomatoes. Mix everything together well.
- Transfer to a serving dish, garnish with some sliced avocados, lime wedges, sliced jalapeno peppers and enjoy!
Notes
- Go for canned tuna in water, don’t use tuna in oil as it will be too oily.
- Make sure to drain any excess liquid from the tuna.
- Allow the tuna to sit in the fridge for at least 10 mins, this allows it to absorb all the flavors nicely!
- Remove seeds and ribs from the jalapenos for milder peppers.
- Garnish with some sliced avocados, lime wedges, sliced jalapeno peppers.
- For a lovely presentation, you can put the ceviche tuna into the empty tuna can, using it as a ring mold, then invert it onto the plate. This is optional but a nice touch, especially for guests.
This was so good! Simple and flavorful. I added artichokes for an extra punch.
Happy you enjoyed it Shia!
This was absolutely delicious and easy to make. I personally used a mix of lemon and lime juice (total of 1/2 cup) and added diced red bell pepper. Obsessed!
Hi Emilee!
Glad you enjoyed it. The combination of lime and lemon sounds so good! Thanks for leaving a review.