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Ceviche de Atún

A premium Peruvian ceviche made with sushi-grade ahi tuna marinated in bright citrus and lime juice. Topped with avocado, jalapeño, and fresh herbs for a sophisticated, trendy dish.

20 minEasyServes 4220 cal/serving

PeruvianLunchNo-CookPescatarianStandard

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Ingredients

  • 2 lbs sushi-grade ahi tuna, diced
  • 1 cup lime juice (fresh)
  • 1/4 cup lemon juice (fresh)
  • 1/2 cup red onion, thinly sliced
  • 1/4 cup fresh cilantro, chopped
  • 1 pepper jalapeño pepper, thinly sliced
  • 1 avocado, sliced
  • 1 tsp sea salt
  • 1/4 tsp black pepper
  • 1 tbsp extra virgin olive oil
  • 1 cup crispy wonton chips (store-bought)
  • 1 tbsp microgreens (optional)

Instructions

  1. 1

    Place 2 lbs diced sushi-grade ahi tuna in a glass bowl. Pour 1 cup lime juice (fresh) and 1/4 cup lemon juice (fresh) over the sushi-grade ahi tuna, ensuring it is completely submerged.

  2. 2

    Add 1/2 cup thinly sliced red onion and 1 tsp sea salt. Gently toss and refrigerate for 10 minutes (do not exceed 15 minutes, as sushi-grade ahi tuna should remain tender).

  3. 3

    In a small bowl, combine 1/4 cup chopped fresh cilantro and 1 pepper thinly sliced jalapeño pepper.

  4. 4

    Just before serving, drain some of the citrus liquid from the sushi-grade ahi tuna, leaving it moist. Add the fresh cilantro mixture and gently toss.

  5. 5

    Divide sushi-grade ahi tuna among serving plates. Drizzle with 1 tbsp extra virgin olive oil and season with 1/4 tsp black pepper.

  6. 6

    Arrange 1 sliced avocado slices on the side and garnish with 1 tbsp microgreens (optional). Serve with 1 cup crispy wonton chips (store-bought) on the side.

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Questions

Is there a substitute for cilantro in Ceviche de Atún?

The entry for Ceviche de Atún calls for 1/4 cup fresh cilantro, chopped. In its place: Flat-leaf parsley with a squeeze of lime, for anyone who tastes soap. The dish loses its signature note but stays fresh.

Is Ceviche de Atún spicy?

Moderately. The heat in Ceviche de Atún comes from 1 pepper jalapeño pepper, thinly sliced. For a milder plate, remove the seeds and ribs from the jalapeño, or use half; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Can I make Ceviche de Atún gluten-free?

Not cleanly. 1 cup crispy wonton chips (store-bought) has no substitute that behaves the same way in this dish. If you need strictly gluten-free, start from the gluten-free lunch collection instead.

Does Ceviche de Atún contain fish?

Yes: 2 lbs sushi-grade ahi tuna, diced. The full allergen list for this entry is gluten and fish. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How do I store and reheat Ceviche de Atún?

Refrigerate what is left of Ceviche de Atún within two hours and eat it within two days (seafood turns fast). It is served cold; there is nothing to reheat. The avocado browns within hours; add it fresh to each portion.

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