Peppered Tuna Ceviche
Peppered Tuna Ceviche is a refreshing and flavorful dish that is perfect for a summer party or a light lunch. The tuna is marinated in a mixture of lime and lemon juices, which helps to "cook" the fish and give it a tender texture. The red onion, jalapeno, cilantro, black pepper, and sea salt add a nice balance of acidity, heat, and flavor to the ceviche. The avocado adds a creamy richness that helps to round out the dish. Served on a bed of lettuce leaves, this ceviche is a light and healthy meal that is sure to please everyone at the table.
Ceviche is a Latin American dish that is made by marinating raw fish in a mixture of lime or lemon juice and other seasonings. The acid in the citrus juice helps to "cook" the fish, giving it a firm texture and a delicate flavor. Ceviche is typically served with a variety of accompaniments, such as red onion, cilantro, jalapeno, and avocado. In this recipe, we use fresh tuna steak, which is a sustainable and flavorful fish. The lime and lemon juices help to brighten the flavor of the tuna, while the red onion, jalapeno, and cilantro add a nice balance of acidity, heat, and flavor. The avocado adds a creamy richness that helps to round out the dish. Served on a bed of lettuce leaves, this ceviche is a light and healthy meal that is sure to please everyone at the table.
Peppered Tuna Ceviche Peppered Tuna Ceviche Peppered Tuna Ceviche Peppered Tuna Ceviche
Prep time: 15 | Cook time: 0 | Serves: 4
Ingredients
  • 1 lb fresh tuna steak, diced
  • 1/2 cup fresh lime juice
  • 1/4 cup fresh lemon juice
  • 1/4 cup red onion, finely diced
  • 1 jalapeno, seeded and minced
  • 1/4 cup fresh cilantro, chopped
  • 1/4 tsp black pepper
  • 1/4 tsp sea salt
  • 1 avocado, diced
  • Lettuce leaves, for serving
Instructions
  1. In a glass bowl, combine diced tuna, lime juice, and lemon juice. Make sure the tuna is fully immersed in the juices.
  2. Cover and refrigerate for about 30 minutes to allow the tuna to 'cook' in the citrus juices.
  3. Add red onion, jalapeno, cilantro, black pepper, and sea salt to the tuna mixture. Stir gently to combine.
  4. Refrigerate for another 15-20 minutes to let the flavors meld together.
  5. Before serving, gently fold in diced avocado.
  6. Serve the tuna ceviche on a bed of lettuce leaves. Enjoy!
Why It Works
  • The lime and lemon juices help to "cook" the tuna, giving it a firm texture and a delicate flavor.
  • The red onion, jalapeno, and cilantro add a nice balance of acidity, heat, and flavor to the ceviche.
  • The avocado adds a creamy richness that helps to round out the dish.
  • Serving the ceviche on a bed of lettuce leaves adds a fresh and crunchy element to the dish.