Home / Common Questions / How to Make Yummy Tuna Ceviche

How to Make Yummy Tuna Ceviche

How to Make Yummy Tuna Ceviche

Are you asking yourself “what could tuna ceviche be?” 

Ceviche is a classic South American dish. It isn’t always tuna, but it is always raw seafood or fish. It is marinated in citrus juice before serving.

I like sushi… but I imagine this will be a bit different from that! I like citrusy tuna over rice, so I can imagine the wonderful outcome of this already.

Let’s take a look at the ingredients we need.

Raw Tuna Steak & Lime

Those are our two most important ingredients, followed by the ginger. You’ll enjoy the best tuna ceviche with nothing but the freshest ingredients. But since we can’t always do that, my recipe involves a combination.

I suggest getting the tuna, limes, and spinach as fresh as possible. You can use lettuce, another leafy substance, or nothing at all. I just love the combination of tuna and spinach. 

  • 1 fillet of high-quality tuna steak
  • 1/4 cup dried cilantro
  • The juice from 2 limes
  • 1/4 tsp ground ginger
  • 1 tsp sesame oil
  • 3 tbsp extra virgin olive oil
  • 1 or 2 tbsp soy sauce
  • (optional) A bunch of Bloomsdale long standing spinach
  • (optional) 1 chopped and diced red chili pepper
  • A meat knife
  • A small mixing bowl
  • A serving dish for the finished ceviche

How to Make Tuna Ceviche

Since I’m using dried cilantro, I’m going to season the tuna steak on both sides evenly.

I’m going to go ahead and juice my limes into a small mixing bowl. Then, I’ll go ahead and chop my chili pepper.

  1. Slice the tuna steak into small strips in one direction.
  2. Slice in the opposite direction.
  3. Chop the steak so it is finely diced.
  4. Pour together the oils, soy sauce, ginger, lime juice and stir.
  5. When the mixture tastes okay to you, toss in the tuna. Mix gently.
  6. (For best results) Cover the tuna & oils and refrigerate. About half an hour should do the trick.
  7. For entertainment purposes, set even amounts of the tuna ceviche on pieces of spinach.
    I’ll probably just serve it on a bed of spinach! (I’m a little lazy and it’ll taste the same).
  8. Garnish the tuna with the chopped pepper and serve.

I may even have to try this served beside rice sometime soon. I think rice and tuna go wonderfully well together! This shouldn’t be much different, especially if you’ve ever enjoyed lemon-pepper tuna and rice! Enjoy and thank you for learning this recipe with us!

About Brittany Davidson

Brittany is the main writer and content creator for Food Questions. She believes life is worth living if you're constantly learning, enjoying, and admiring things. Passion is her backbone and she tries not to do anything without it. Sharing information is as valuable as sharing a smile, Brittany says.

Check Also

raspberry clafoutis fruit

What is a Raspberry Clafoutis?

What is a Raspberry Clafoutis? The beloved raspberry clafoutis is a complete and total fraud! …

Leave a Reply

Your email address will not be published. Required fields are marked *