Low Sodium Tuna Ceviche

Dive into the refreshing flavors of this Low Sodium Tuna Ceviche, a light and healthy twist on a seafood classic. Made with fresh, sushi-grade tuna, vibrant citrus juices, and an array of crisp, colorful vegetables like cucumber, cherry tomatoes, and red onion, this recipe is perfect for clean eating enthusiasts and those watching their sodium intake. The marinade of fresh lime and lemon juice naturally “cooks” the tuna, creating a tender, flavorful dish without the need for added salt. A touch of jalapeño provides optional heat, while creamy avocado and fresh cilantro deliver a delightful balance of textures. Ready in just 20 minutes with zero cooking required, this protein-packed ceviche is ideal as a wholesome appetizer or a satisfying snack when paired with unsalted tortilla chips or cucumber slices. Perfect for summer gatherings or anytime you crave something fresh and flavorful!

Nutriscore Rating: 84/100

Prep Time:20 mins

Cook Time:0 mins

Total Time:20 mins

Servings: 4

Ingredients

• 1 pound Fresh sushi-grade tuna
• 0.75 cup Fresh lime juice
• 0.25 cup Fresh lemon juice
• 0.5 cup Red onion, finely diced
• 1 cup Cucumber, peeled, deseeded, and diced
• 1 cup Cherry tomatoes, quartered
• 1 piece Jalapeño, finely minced (optional for spice)
• 0.25 cup Fresh cilantro, chopped
• 1 piece Avocado, diced
• 0.5 teaspoon Ground black pepper (optional, unsalted)

Directions

Step 1

Begin by ensuring your sushi-grade tuna is fresh and chilled. Using a sharp knife, cut the tuna into small, bite-sized cubes (about 1/2-inch pieces) and place them into a medium-sized glass or non-reactive bowl.

Step 2

Pour the fresh lime juice and lemon juice over the diced tuna, ensuring all the pieces are evenly coated. Stir gently to combine, then cover the bowl tightly with plastic wrap. Place the bowl in the refrigerator to marinate for 15-20 minutes. The acidic juices will 'cook' the tuna, turning it opaque.

Step 3

While the tuna marinates, prepare the vegetables. Finely dice the red onion, cucumber, and jalapeño (if using). Quarter the cherry tomatoes and chop the cilantro. Set these ingredients aside.

Step 4

Once the tuna has finished marinating, remove it from the refrigerator. Drain off about half of the citrus juice, leaving enough to keep the tuna moist and flavorful.

Step 5

Add the red onion, cucumber, cherry tomatoes, jalapeño (if using), and cilantro to the bowl with the marinated tuna. Gently toss everything together to combine.

Step 6

Dice the avocado just before serving to prevent browning. Gently fold the avocado into the ceviche mixture, taking care not to mash it.

Step 7

Season the ceviche with ground black pepper, if desired. Avoid adding salt to keep the dish low sodium.

Step 8

Serve immediately in small bowls or on top of crisp lettuce leaves. This dish pairs well with unsalted tortilla chips or cucumber slices for scooping.

Nutrition Facts

Serving size	(1459.3g)

Amount per serving	% Daily Value*
Calories	1075.7

Total Fat 46.1g	0%
Saturated Fat 9.3g	0%
Polyunsaturated Fat 0.0g
Cholesterol 172.4mg	0%
Sodium 223.1mg	0%
Total Carbohydrate 58.7g	0%
Dietary Fiber 19.3g	0%
Total Sugars 18.9g
Protein 115.4g	0%

Vitamin D 1029.6IU	0%
Calcium 206.8mg	0%
Iron 10.6mg	0%
Potassium 4489.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.3%

Protein: 41.5%

Carbs: 21.1%