Ceviche has always been one of my favorite dishes. In different Latin American countries ceviche is prepared a bit differently. In Guatemala fish, shrimp or other types of seafood are marinated and cooked in lime juice and combined with onion and tomato. I love that this dish is so versatile and you can get creative and add other ingredients.
On this occasion I decided to make the ceviche using my favorite fish: tuna. I also added some avocado just before serving to complement because I just love the way the avocado and tuna taste when they are paired together.
Tuna and Avocado Ceviche
- 12 ounces very fresh sushi-grade tuna
- 2 Hass avocados cut into cubes
- ¼ cup onion finely diced
- ¼ cup diced tomato
- ⅓ cup fresh lime juice
- 3 tablespoons fresh orange juice
- 1 tablespoon good quality extra-virgin olive oil
- ¼ cup chopped fresh cilantro leaves
- salt and pepper to taste
- 1 lime for garnish
Cut the tuna into ¼-inch dice.
Place in a glass dish with the lime juice, orange juice, onions and tomato, tossing to coat.
Cover and refrigerate for 30 minutes, stirring occasionally.
Add the cilantro, olive oil, avocado, salt and pepper. Fold gently to mix .
Serve in glass cups and garnish with thin lime slices.
This ceviche is perfect accompanied by a cold beer or michelada (beer cocktail). This is so easy to make and you can use your favorite fish. You can also check out my recipe for the traditional Guatemalan ceviche here or my tuna ceviche tacos here.
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3 thoughts on “Tuna and Avocado Ceviche”
This looks delicious! I’ve only had ceviche once, but I’ve been wanting to try it again. I’m pinning this for later, hah!
Thanks Linette, it’s so easy to make. You should try it sometime. 🙂
I love raw fish salad (New Zealand version of Ceviche) but have never had it with Tuna, will have to book mark this page and try out the recipe next time I go fishing.