Tuna Ceviche
This Peruvian-style tuna ceviche combines raw tuna with avocado, mango, crisp vegetables and jalapeño in a fresh lime and olive oil dressing. For ceviche, use tuna specifically intended for raw consumption from a reliable supplier and keep it well chilled; lime juice marinates the fish but does not make raw seafood microbiologically safe.
Updated : 04 November, 2026
Easy
About 45 min.
Ingredients
300 grams
Tuna
100 grams
Bell pepper
100 grams
Avocado
1
Chili pepper
150 grams
Cucumber
100 grams
Mango
50 grams
Shallots
90 grams
Lime
1 tablespoon
Sesame
2 tablespoon
Olive oil
to taste
Salt
to taste
Pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Cut the tuna into cubes. Use tuna specifically intended for raw consumption from a reliable supplier and keep it refrigerated until preparation.
Step 2
Cut the avocado, mango, bell pepper and cucumber into cubes of approximately the same size, about ½–⅝ inch.
Step 3
Peel the onion and cut it into thin rings.
Step 4
Cut the jalapeño into small cubes or thin strips.
Step 5
Squeeze the juice from the lime and pour it over the tuna, vegetables and fruit.
Step 6
Add the sesame seeds and season with salt and, if desired, ground pepper.
Step 7
Pour in the olive oil and gently toss everything together with a wooden or silicone spatula.
Step 8
Refrigerate the ceviche for 20 minutes. Divide among serving bowls or glasses, garnish with lime slices and serve immediately.
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