Fresh tuna ceviche is a wonderful light meal or appetizer to make in the warmer months and so full of flavor. This tuna ceviche recipe starts with fresh ahi tuna marinated in lime juice and it is tossed with a delicious mango pineapple salsa. Serve it with some chips and your favorite cocktail for a really great evening
Why You Will Love This Recipe
Tuna ceviche is the perfect no-cook meal that is perfect for serving in the summer when it's too hot to cook or when you need an elegant appetizer to serve to guests.
This ahi tuna ceviche with mango and pineapple salsa has tropical flavors and is so easy to make. This recipe was inspired by a recent trip to one of my favorite Oaxacan-style Mexican restaurants in Austin called, El Naranjo.
It was my appetizer but after eating it, I did not want anything else.
The great part about this easy tuna ceviche recipe is it takes only minutes to make. The flavors of the fresh ahi tuna mixed with the sourness from the lime and the fruity and spicy mango pineapple salsa are the most amazing blend of flavors that you get in each bite.
I highly recommend trying this ceviche recipe!
Ahi Tuna Ceviche Ingredients
There are not many ingredients needed to make this delicious tuna ceviche.
- Fresh ahi tuna. Try to find sushi-grade tuna. This is the same tuna I use for my tuna pasta salad and all my tuna recipes. If you are not sure, you can ask the person who works at the fish counter.
- Kosher salt
- Mango pineapple salsa (mango, pineapple, cilantro, serrano pepper, onion and cilantro).
Now, you can probably find mango salsa, pineapple salsa, or a mango pineapple salsa already made at your local grocery store in the produce section if you do not want to make it from scratch.
Another tip to save time making this salsa is to buy pico de gallo then add the pineapple and mango to it 🙂 It is well worth it! Trust me.
How to make this fresh tuna ceviche
Making ahi tuna ceviche or any ceviche is so simple! It is all about dicing your ingredients into small bits and tossing everything together into a large bowl.
- Add all of the ingredients to a bowl.
- Now add the fresh lime juice and a good amount of kosher salt and mix it all together.
- The tuna ceviche will need to sit in the fridge for about 30 minutes or up to one hour to allow the lime juice to "cook" the tuna.
- Once that is done, you are ready to enjoy the most amazing tuna ceviche.
Tip: I sometimes make this tuna ceviche 3 hours in advance if I am entertaining with it. It tastes just as delicious sitting a little longer in the fridge.
If you do not have tuna but love the idea of this ceviche with mango pineapple salsa, you can use another type of fish. Here are some ideas:
Any firm fish makes a great fish for ceviche. That is one of the reasons why this ahi tuna ceviche works. Ahi tuna is a beautiful firm fish and its flavor cannot be beat in my opinion.
If you would prefer to change things up a bit to make this tuna ceviche recipe your own, go for it! Here are some ideas:
- Make it less spicy - There is a bit of spice from the Serrano peppers in the salsa. You can omit them for a less spicy version of tuna ceviche.
- Use only mango - If pineapples are not your thing, use only the mango.
- Use only pineapple - You can omit the mango in this recipe as well and just use the pineapple.
I do recommend using at least one of the fruits when making this tuna ceviche. It really contrasts the fresh lime juice and ahi tuna beautifully!
How to store ceviche
Ceviche is a make-ahead dish and needs to stay refrigerated until ready to serve because it is made with fish. You can store this tuna ceviche for up to 3 days in the fridge covered.
Just a reminder, the longer you store the tuna ceviche, the more time the tuna has to sit in the lime juice and continue cooking. This will not affect the flavor but it will cause the ahi tuna to turn an opaque color from the lime juice "cooking it".
How to serve
I usually serve this tuna ceviche on a large serving platter with a side of tortilla chips. Make sure the serving platter has sides to hold in the lime juice.
If you want a fancier presentation, you can divide this tuna ceviche evenly into 4 servings and serve it in martini glasses.
I am more of a casual entertainer so I prefer a large platter that everyone can go to and serve themselves 🙂
Ceviche is a Mexican way of preparing fish by using an acid, like limes, to cook the fish. Poke is a Hawaiian way of making raw fish and does not involve limes or an acid to cook the fish. It relies on very fresh fish like you would find in a sushi restaurant.
Tuna ceviche is great served with tortilla chips, warmed flour tortillas, or just on its own for guests to scoop up bites of it.
Looking for other recipes like this? Try these:
These are my favorite dishes to serve with this tuna ceviche:
Ahi Tuna Ceviche With Mango Pineapple Salsa
- 1 ahi tuna steak diced finely into about ¼ inch pieces.
- 6 limes juiced
- 1 teaspoon kosher salt plus more to taste
Mango Pineapple Salsa
- 1 cup Mango finely diced
- 1 cup Pineapple finely diced
- ½ Serrano pepper seeds removed and finely diced
- ¼ cup Fresh cilantro Finely chopped
- ⅛ cup Red onion Finely diced
- Make the mango pineapple salsa and set aside.1 cup Mango, 1 cup Pineapple, ½ Serrano pepper, ¼ cup Fresh cilantro, ⅛ cup Red onion
- Finely dice tuna and add it to a large shallow bowl.1 ahi tuna steak
- Juice limes and add that to the bowl.6 limes
- Add the salsa to the bowl with the tuna and toss well.
- Add salt.1 teaspoon kosher salt
- Cover with plastic wrap and refrigerated for 30 minutes to 1 hour in the fridge.
- Serve as is or with tortilla chips.
Nutrition Values are estimates only.See full nutrition disclaimer here
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