Course Appetizer
Cuisine Mexican


  • 1 Cup Freshly squeezed Lime Juice
  • 2 Cloves Garlic
  • 1 Jalapeno pepper, seeds removed Fresh
  • 1 Bunch Cilantro, leaves & stems, rinsed
  • 1/2 tsp Kosher Salt
  • 1 pound Ahi Tuna, sushi grade
  • 1 Avocado, cut into 1/2" cubes


  • Place first 5 ingredients in a blender (Vitamix) and puree until smooth
  • Cut tuna into 1/2" cubes and place in a glass or plastic bowl (not metal) and pour sauce over to coat entirely. Refrigerate for 1 hour.
  • Add avocado and gently toss.
  • Garnish with red onion slices and serve with tortilla chips.


  • A super sharp knife is key to cutting the tuna.  Placing in the freezer for 15 minutes will allow for easier slicing without tearing.
  • Simply tear the cilantro from just above the rubber band or twist tie and rinse.  
  • This is best made just before you wish to serve, as the longer the fish sits in the marinade, the more it cooks.
Keyword Ceviche, Tuna

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