When I think of ceviche, memories of Guatemala rush back: stopping at a cevicheria on our way to the beach or just getting together to eat ceviche on weekends during the warm summer months. Ceviche is very versatile, and you can make it with any type of seafood, cooked in lime juice. In Guatemala, tomato, onions, and cilantro are usually added, while in other Latin American countries, different ingredients are used alongside the fresh seafood.
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In Guatemala, tuna is not typically used for ceviche because it is not readily available, but since tuna is my favorite fish and I already enjoy it raw in sushi, I decided to make tuna ceviche. To give it a little twist, I decided to add pineapple to my tuna ceviche, inspired by a tuna-and-pineapple maki roll I ate at a restaurant recently.
I also wanted to make it easier for the kids to eat. My son does not like the way ceviche looks while marinating in all the juices, so I thought I would put it in a tortilla and make some ceviche tacos.
For this ceviche, I used a combination of lime, orange, and pineapple juices, giving it a sweet and tangy flavor. To bring out all the flavors, I added Kikkoman soy sauce. Kikkoman soy sauce is a versatile ingredient, perfectly balanced to enhance flavor naturally.
The salty, savory soy sauce really brought everything together and made it “pop”. Besides, using 1/2 tsp Kikkoman soy sauce in place of 1/2 tsp table salt reduces the recipe’s sodium content.
Here you can see my 6-year-old son is helping me out by pouring the ingredients. Yes, those beautiful little hands are not mine! He was pretty excited about helping out in the kitchen and was so much more willing to give this new dish a try after participating in the preparation process.
I love cooking with high-quality ingredients and love that Kikkoman’s meticulous six-month natural brewing process dates back to feudal Japan.
Kikkoman soy sauce was founded more than 300 years ago by a woman, at a time when women did not start companies, and it remains family-owned. How awesome is that?
You can visit the Kikkoman.com website to find more recipes and ideas filled with sabor!
Tuna and Pineapple Ceviche Tacos
Fresh tuna ceviche with pineapple, orange and lime, spooned into warm corn tortillas.
Ingredients
For the Ceviche
- 12 oz very fresh sushi-grade tuna
- 1½ cups fresh pineapple, cut into small dice
- ¼ cup onion, finely diced
- 2 tablespoons finely diced yellow bell pepper
- 2 tablespoons finely diced red bell pepper
- ⅓ cup fresh lime juice
- 3 tablespoons fresh orange juice
- 3 tablespoons pineapple juice
- 1 tablespoon Kikkoman soy sauce
- 1 tablespoon of good quality extra-virgin olive oil
- 2 tablespoons rice wine vinegar
- 1½ tablespoons finely diced jalapeño
- ¼ cup chopped fresh cilantro leaves
- 1 garlic clove, minced
- ¼ teaspoon salt
To Serve
- 10 corn tortillas
- ¼ cup shredded red cabbage, for garnish
Instructions
- Cut the tuna into ¼-inch dice.
- In a glass dish, combine the tuna with the lime, orange, and pineapple juices, vinegar, soy sauce, peppers, onion, and garlic. Toss to coat.
- Cover and refrigerate for 30 minutes, stirring occasionally.
- Add the cilantro, olive oil, pineapple, salt, and jalapeño, then fold gently. For a milder ceviche, leave out the jalapeño or add it to some tacos only.
- Use a slotted spoon to transfer the ceviche to a bowl, leaving the juices behind.
- Heat the tortillas, add a couple of spoonfuls of ceviche to each, and garnish with red cabbage.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving: Calories: 146Total Fat: 5gSaturated Fat: 1gUnsaturated Fat: 4gCholesterol: 3mgSodium: 259mgCarbohydrates: 24gFiber: 3gSugar: 6gProtein: 4g
Nutritional values are estimates calculated using standard databases. Actual values may vary based on specific ingredients and brands used.
Through her writing, Paula helps travelers discover Guatemala beyond the typical tourist route with practical advice, local recommendations, and authentic experiences that connect visitors with the country’s people, culture, and traditions.
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Yum, these look amazing!
I love the the recipe.. Sweet and sour – love the combination.
Even though I’m not a big fish lover, I do love sushi and tuna is my favorite too. Since I also love pineapple I think these would be great for me to try!