Tuna Ceviche Recipe

Experience a refreshing and vibrant Tuna Ceviche recipe featuring sushi-grade tuna, zesty lime, and a touch of heat. It’s perfect as a light appetizer or a healthy main course!

For more appetizer and Salad recipes, try this dense bean salad, Pickled Red Onion, and Pickled Eggs.

What is Tuna Ceviche

Tuna ceviche is a refreshing and vibrant dish that beautifully marries the delicate flavors of fresh, raw tuna with the zesty brightness of citrus fruits, herbs, and a touch of heat from chili peppers. This is beloved in coastal regions around the globe. It holds a special place in Latin American cuisines, particularly in Peru, Mexico, and Ecuador, where each culture adds its unique twist to the preparation.

When crafted correctly, tuna ceviche is a light, healthy appetizer that shines as an elegant main course. The quality of the tuna is paramount; it’s essential to use sushi-grade fish to enhance its ceviche flavor and flavor, as the tuna is not cooked traditionally but “cured” in acidic citrus juices.

Although Tuna Ceviche is famous in Latin American regions, we also consume it in the Philippines. The Filipino version uses fresh anchovies and smelt, with fewer ingredients and quicker preparation. I remember my family having this all the time during drinking sessions and enjoying it during simple get-togethers.

There are several considerations to keep in mind

Considering these elements, Ceviche can be a unique and new experience for picky eaters. It offers simple yet unique flavors and a light, satisfying meal that highlights the beauty of the fresh ingredients.

• Fish: The type of fish you select is crucial; opting for the freshest, highest-quality tuna will make all the difference in taste and texture.
• Marination: The marination time is critical; while some recipes suggest marinating the ceviche for a few minutes to retain the fish’s buttery texture, others may recommend longer marination to allow the flavors to meld more deeply.
• Proper handling of the ingredients, a clean workspace, and using fresh herbs and vegetables will ensure a safe and delicious outcome.

What Type of Fish is Best for Ceviche?

When preparing ceviche, fresh, firm-fleshed fish is essential. The fish needs to hold its shape when marinated in acidic citrus juice, usually lime or lemon. While many types of fish can be used for ceviche, tuna is a standout option due to its firm texture, clean taste, and the fact that it’s commonly enjoyed raw in dishes like sushi or sashimi.

Tuna’s dense and meaty flesh provides a satisfying bite, and its subtle flavor makes it a perfect base for ceviche. The marinade’smarinade’s citrusy acidity, fresh herbs, and ceviches enhance the fish’s natural taste.

In addition to tuna, snapper, mahi-mahi, and halibut are popular choices for ceviche. However, tuna’s rich flavor and texture often make it the fish of choice for this dish.

Tuna is expensive in the Philippines, so we use fresh anchovies and smelt.

How Long Should Ceviche Be Marinated?

Ceviche showcases the art of marinating fish in citrus juice, effectively “cooking” it without heat. This method relies on the natural acidity found in citrus fruits, which alters the proteins in the fish, giving it a firm yet tender texture. The marination process is crucial and can be adjusted based on persoCevicheference for texture, adding a fascinating aspect to the culinary experience.

The recommended marination time for tuna ceviche is typically 15 to 30 minutes. Within this timeframe, the fish begins to absorb the vibrant flavors of Ceviche while also changing in color as the proteins undergo the transformation that occurs when exposed to acid. If you prefer your ceviche to retain a slightly firmer and more translucent texture, it’s best to lean toward the Ceviche marination time of about 15 minutes. This will ensure the fish maintains its delicate quality and does not become overly “cooked.”

Conversely, extending the marination time to 45 minutes can achieve this effect if you enjoy a more opaque ceviche with a softer texture. Prolonged marination beyond this point can make the fish excessively firm and rubbery, losing the desirable mouthfeel that makes ceviche so enjoyable. Therefore, understanding and adjusting the marination time to your taste ensures a perfectly balanced and flavorful dish.

How Long Does Tuna Ceviche Last?

Tuna ceviche is best enjoyed immediately after marinating, as ceviche’s texture can change, and the fish can become over-marinated. If you need to store it, keep it refrigerated in an airtight container for no more than 24 hours. Beyond that, the fish’s freshness and texture can degrade, and the ceviche may become unpleasant.

Do You Need Sushi-Grade Tuna for Ceviche?

The answer is yes. Sushi-grade tuna is ideal for ceviche. Since ceviche is made with raw fish, you want to ensure that your tuna is of the highest quality to reduce the risk of foodborne illness. Sushi-grade tuna has been frozen to very low temperatures to kill any parasites, which is a critical safety precaution.

While “sushi-grade” is not regulated, it generally means that the tuna has been frozen to -4°F (-20°C) for at least 7 days or flash-frozen at even lower temperatures to ensure that any parasites or harmful bacteria are killed. This makes it safe to eat raw.

If sushi-grade tuna isn’t available, you can still use fresh tuna, but be cautious about the source and handling. If you’re uncertain about its safety for raw consumption, consider freezing it yourself before preparing the ceviche (freezing at home for at least 24 hours is recommended). This reassurance will make the audience feel confident in their cooking.

How to Make Tuna Ceviche

Now that we’ve answered the key questions let’s dive into a simple recipe for tuna ceviche.

Tuna Ceviche Ingredients:

• Sushi-grade tuna (cut into small cubes)
• Lemon juice
• Vinegar
• Red onion
• Chopped cilantro
• Salt and pepper to taste
• Ginger ( not shown in the photo)

Tuna Ceviche Recipe Instruction:

1. Prepare the Tuna: I bought it from our grocery in my town, so it has been cubed and prepared. Remove and gently rinse them from the package; pat dry using a paper towel. Transfer to a large bowl.
2. Slice the onion, ginger, and cilantro and add to the Tuna.
3. Make the marinade: Let the coconut simmer mildly and transfer to a bowl. Add the lemon juice, vinegar, salt, and pepper. If you use chilies, season them according to your liking.
4. Combine the Fish and Marinade: Pour the marinade over the tuna cubes. Toss gently to coat all the fish evenly. Cover and refrigerate for 15-30 minutes (depending on how firm or “cooked” you prefer the fish).
5. Finish the Dish: Once marinated, stir in the fresh cilantro and adjust seasoning if needed.
6. Serve: Garnish with slices of avocado and serve with tortilla chips or tostadas for a refreshing appetizer or light meal.

Conclusion

Tuna ceviche is the perfect dish for a hot day or as a starter for a dinner party. You’ll have a delicious, satisfying, healthy, and flavorful dish with the right fish, quick marination, and the ideal balance of fresh ingredients. Remember to use fresh, sushi-grade tuna, marinate it just the right amount of time, and enjoy it as soon as possible for the best experience!

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