Ceviche de Atún

Name: Ceviche de Atún
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Peruvian
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)

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

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

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

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

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

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

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.

Questions

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.

How long does Ceviche de Atún keep?

Refrigerate leftovers within two hours and eat them within two days (seafood turns fast). It is served cold; there is nothing to reheat.

Can I halve or double Ceviche de Atún?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. There is no cooking pitfall here; the quantities simply scale.

Serve it with

Choclo con Queso Andean Corn with Fresh Cheese side
Solterito de Queso salad
Caldo de Cabeza soup
Champuz drink

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