Tuna Ceviche - Easy, Nutritious and Healthy Recipe

The tuna ceviche, is a type of ceviche that is not prepared much in Peru, basically because this fish is sold packaged. However, there are places on the coast where artisanal fishermen sell it at a good price. If you are one of the privileged ones who can get it, or you are in a country where it is easy to find it, here I am going to leave you a recipe so that you can prepare it easily and quickly.

  1. About Peruvian tuna
  2. How to prepare tuna ceviche
  3. Peruvian tuna ceviche recipe
    1. Ingredients
    2. Preparation
    3. Tips for making tuna ceviche

About Peruvian tuna

Tuna is a fish that abounds in the waters of the Peruvian sea from the north to the south. Nevertheless it's hard to find it fresh in the markets, mostly this fish is processed and canned for its commercialization and consumption in the national and international market.

That is why most Peruvians have become accustomed to consume it preserved. Although it is true that it is a good food, it is not the same as in its natural state. But as I said at the beginning, it is likely to find it fresh from the sea, if this is your case, go ahead and prepare it, you will not regret it.

On the other hand, consumption of tuna brings many benefits to our health. This fish contains fatty acids of the type Omega 3 which are very beneficial for maintaining the health of the heart and blood vessels, helping to reduce bad cholesterol. Nevertheless it is not recommended to consume it too often. Especially if it is very old tuna, since these can contain a excess mercurya metal that is quite toxic to humans.

How to prepare tuna ceviche

To make this ceviche you need a medium or large tuna, that is fresh fresh from the sea. It must be filleted and diced the size of your preference. Like other Peruvian ceviches, it is added chili pepper, onionjuice of lemon Y Salt Y Pepper to taste. Then these ingredients must be mixed very well and let the fish marinate for 5 or 10 minutes at most. It is then served with the garnishes of your choice.

Peruvian tuna ceviche recipe

Make up your mind to prepare this rich tuna ceviche and entice the palate of your family or friends with a different flavor. In addition to being simple to prepare, it is very nutritious, now if we move on to the recipe.

Kitchen: Peruvian
portions: 4 people
calories: 240 calories
Preparation: 10 minutes
Cooking: 30 min
Total: 40min


  • 1 kg of fresh tuna fillet
  • 12 lemons (sour lime)
  • 2 tablespoons minced garlic
  • 1 chili pepper
  • 1 chopped celery stick
  • 2 red onions
  • 1 hot pepper (optional)
  • 1 tablespoon finely chopped coriander (cilantro)
  • Salt and pepper to taste

To accompany:

  • 2 sweet potatoes, sliced
  • 1 cup of parboiled corn


  1. As a first step, wash the fish in plenty of cold water. Then proceed to cut it into cubes 1.5 to 2 centimeters in size.
  2. Then place it in a bowl, add salt and pepper to taste so that it takes on flavor and consistency. Booking.
  3. Meanwhile cut the onions to the feather and pass them through a little cold water with salt to reduce the strong flavor. Then rinse and reserve.
  4. Now open the pepper, remove the seeds and the veins if you do not want your ceviche to be very spicy. Then proceed to cut it into thin strips.
  5. Add the chili, ground garlic, celery and finely chopped coriander to the bowl and mix.
  6. Then squeeze the lemons and add it to the bowl as well. Stir well to get the tuna to marinate evenly. Let stand between 5 and 10 minutes.
  7. To finish, rectify the seasoning with salt. Serve accompanied by slices of parboiled sweet potato and cooked corn. Garnish with slices of hot pepper and enjoy immediately.

Tips for making tuna ceviche

  • If you wish (especially in the summer season) you can chill the fish in the refrigerator while you work with the other ingredients.
  • If you are or are from another country, you can replace the ají limo with any that has a medium heat and has a good fragrance.

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