|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||11%|
|Saturated Fat 1g||6%|
|Total Carbohydrate 36g||13%|
|Dietary Fiber 6g||23%|
|Total Sugars 20g|
|Vitamin C 75mg||373%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
There are many ways of making tuna ceviche. This particular recipe is Sinaloa style, so the marinade calls for soy sauce, Worcestershire sauce, La Negra Va brand salsa, and Clamato-brand tomato juice, along with lime juice and red onion. It's influenced by the Chinese immigrants who came to this northern region of Mexico in the early twentieth century.
When you marinate the tuna in this salsa, the citric acid denatures the protein in the fish, which creates the same change in texture as heat cooking. This is the basic concept behind ceviche. The lime juice does not necessarily kill bacteria or parasites, so you still want to be sure to use the freshest fish posible. Ceviche is not recommended for immunocompromised people.
We recommend using sushi-grade tuna. Once ceviche is finished marinating, it should be eaten right away, and not stored.
"The tuna ceviche was colorful and full of flavor. The hot sauce is available online, and the recipe uses a whole 5.4-ounce bottle. Get an extra bottle, because it's delicious. The recipe made about 4 cups of ceviche after it was drained. You could easily add another 4 ounces of tuna to the marinade." —Diana Rattray
1/4 cup freshly squeezed lime juice
1/4 medium red onion, diced
4 ounces sushi grade raw tuna, diced
1 medium mango, diced
1 medium avocado, diced
1/2 medium cucumber, seeded and diced
1 cup Clamato juice
5 1/2 ounces (about 160 milliliters) hot sauce, preferably La Negra Va-brand
3 1/4 ounces (about 100 milliliters) soy sauce
3/4 ounces (about 20 milliliters) Worcestershire sauce
Kosher salt, to taste
Tostadas, tortilla chips, or saltines, for serving, optional
Gather the ingredients.
Add lime juice and onion to a medium non-reactive bowl. Set aside to marinate, about 5 minutes.
Add the tuna, mango, avocado, and cucumber to the marinade mixture, gently stirring to combine.
Add the Clamato, hot sauce, soy sauce, and Worcestershire sauce. Gently stir to combine. Let the mixture marinate, about 5 minutes. Adjust the seasoning with salt, if necessary.
Drain and serve immediately with tostadas, tortilla chips, or saltines.
The acidic marinade may not kill all of the bacteria, so ceviche is not recommended for people who are pregnant or immunocompromised. In these cases, we recommend poaching the tuna, first. See directions below.
How to Serve Tuna Ceviche
- For a cooked-fish ceviche, poach the tuna for 1 to 2 minutes in salted, boiling water. Remove with a slotted spoon directly into an ice bath to stop the cooking; then move tuna into the citrus marinade.
- For this poached fish version, you can omit the Clamato and Salsa La Negra Va if you wish.
- For gluten-free ceviche, use a gluten-free hot sauce and soy sauce. Make sure the Worcestershire sauce is labeled "gluten-free." Serve with gluten-free chips or crackers.
- Once ceviche is finished marinating, it should be eaten right away.
- Do not store in refrigerator or attempt to freeze for later.
Why should you use a non-reactive bowl for ceviche?
Ceviche should always be marinated in a non-reactive bowl such as glass or ceramic, and never in a reactive bowl, such as aluminum, iron, or copper. Since ceviche is acidic, if placed in a reactive bowl, the food will change color and can take on the metallic taste from the bowl.
Can you use frozen tuna for ceviche?
Frozen tuna can be used for ceviche. Simply thaw it in room temperature water for 20 minutes, and when it is still a bit hard, cut it as directed in the recipe.