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Tuna Ceviche


As I have already told you, I am experimenting with new things in my kitchen and I am addicted to my new book: Cru Carpaccios, Tártaros e Ceviches. This book is basically a guide on how to make Carpaccios, Ceviches, and Tartars.

The enthusiasm for raw fish seems unstoppable and so I made one more ceviche. This time the target was the magnificent tuna fish.

I enjoyed the tuna ceviche, but I have to admit that my favorite is still the White Fish Ceviche. I do not know if I was simply not expecting the final result to be so good or if I just thought that only the most skillful Chefs would be able to turn a white fish into a wonderful ceviche.

But stories aside, what I really want is for you to try these ceviches and tell me which is your favorite.

Do you accept the challenge?


Tuna Ceviche (4/6 pax):

  • 250gr of tuna
  • 2 limes
  • 1/2 lemon
  • 1/2 purple onion
  • 1/2 red pepper
  • 1/2 green pepper
  • 1 handful of walnuts
  • A pinch of salt and pepper
  • A few mint leaves
  1. Begin by cutting the tuna into small cubes.
  2. Season it with salt and pepper to taste.
  3. Add the lime and the lemon juice and set aside.
  4. Cut the onion and the peppers into small cubes and set aside for a few minutes.
  5. Add the onion and pepper mixture to the tuna cubes marinated in lime and lemon. Reserve for a few more minutes.
  6. Add the mint leaves minced and mix them all together very gently.
  7. Break the nuts and use them to decorate.
  8. Serve.
  • Suggestion: You can put a good amount of walnuts, if you like, and mix them in the marinated fish.
  •                         You can also substitute walnuts for other nuts.

Did you make this recipe?

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