Fresh Tuna Ceviche

Ceviche made with fresh, raw tuna chunks. Great as an appetizer or side dish. I learned this one from my grandparents and found it to be a winner among my college buddies.

Print Recipe

Prep Time 25

Total Time 2 25

Course lunch/dinner

Cuisine south american

Servings 4 people

Calories 441.3 kcal

Equipment

1 Chef's knife Essential for precise dicing of tuna and aromatics.
1 Cutting Board For safe and clean preparation of ingredients.
1 Large non-reactive mixing bowl Stainless steel or glass is ideal to prevent flavor transfer from acidic ingredients.
1 Mixing Spoon or Spatula For gently combining ingredients without bruising.
1 Airtight Cover or Plastic Wrap To seal the bowl during refrigeration.

Ingredients

Main

12 ounces sashimi grade tuna
¾ bunch green onions thinly sliced
½ medium onion finely diced
2 teaspoons minced fresh ginger root
1 fresh jalapeno pepper seeded and minced
¼ cup lemon juice or to taste
¼ teaspoon soy sauce or to taste

Instructions

Cut tuna into 1/2 inch cubes, and place into a bowl. Stir in the onion, green onions, ginger, jalapeno, lemon juice, and soy sauce; mix to combine. Cover and refrigerate for 2 to 3 hours. Taste before serving and add more lemon juice or soy sauce as needed.

Notes

1. **Tuna Quality is Paramount:** Always use sashimi-grade tuna for ceviche. Its freshness is critical for both safety and the desired silky texture. Avoid previously frozen or lower-quality fish.2. **Mind the Marination:** The lemon juice 'cooks' the tuna through denaturation. While 2-3 hours is standard, keep a close eye on it; over-marinating can result in a rubbery texture. For a more delicate experience, a shorter 1-hour marination is often sufficient.3. **Flavor Balance:** The final taste test is key. Adjust lemon juice for brightness and soy sauce for umami and salinity. A touch of finely chopped cilantro or a drizzle of good quality extra virgin olive oil can elevate the flavors and presentation.