Tuna Ceviche Recipe

Tuna Ceviche Recipe

The Spruce Eats / Ubish Yaren

Prep: 15 mins
Cook: 0 mins
Marinate time: 10 mins
Total: 25 mins
Servings: 2 servings
Yield: 2 servings
Nutrition Facts (per serving)
642 Calories
32g Fat
76g Carbs
26g Protein
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Nutrition Facts
Servings: 2
Amount per serving
Calories 642
% Daily Value*
Total Fat 32g 41%
Saturated Fat 5g 23%
Cholesterol 22mg 7%
Sodium 3596mg 156%
Total Carbohydrate 76g 27%
Dietary Fiber 20g 70%
Total Sugars 40g
Protein 26g
Vitamin C 160mg 799%
Calcium 111mg 9%
Iron 4mg 23%
Potassium 2626mg 56%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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 marinade, 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. 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.


  • 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-brand tomato juice cocktail

  • 160 milliliters (about 5 1/2 ounces) hot sauce, preferably La Negra Va-brand

  • 100 milliliters (about 3 1/4-ounces) soy sauce

  • 20 milliliters (about 3/4-ounces) Worcestershire sauce

  • Kosher salt, to taste

  • Tostadas, tortilla chips, or saltines, for serving, optional

Steps to Make It

  1. Gather the ingredients.

  2. Add lime juice to a medium non-reactive bowl. Add the onion and set aside to marinate, about 5 minutes.

  3. Add the tuna, mango, avocado, and cucumber to the marinade mixture and gently stir to combine.

  4. Add the Clamato, hot sauce, soy sauce, Worcestershire sauce, and stir until well-coated. Let the mixture marinate, about 5 minutes. Adjust the seasoning with salt, if necessary.

  5. Serve immediately with tostadas, tortilla chips, or saltines.

Eating Ceviche

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.

Recipe Variation

  • 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.
  • You can omit the Clamato and Salsa La Negra Va if you wish.

Storing Ceviche

  • 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 into big pieces.