Whole30 Tuna Ceviche
Bright, refreshing, and perfectly zesty, this Whole30 Tuna Ceviche is a delightful no-cook dish that’s as healthy as it is flavorful. Featuring tender, sushi-grade tuna "cooked" in a tangy mix of lime, lemon, and orange juices, this ceviche is packed with vibrant ingredients like crisp cucumber, juicy cherry tomatoes, spicy jalapeño, and velvety avocado. Finished with a sprinkle of fresh cilantro and a touch of salt and pepper, this dish is a low-carb, paleo-friendly option that's ideal for quick meal prep in under 30 minutes. Serve it with crunchy, Whole30-compliant plantain chips for an irresistible snack or light appetizer. Perfect for seafood lovers looking for a nutrient-dense, clean-eating recipe that doesn't sacrifice flavor!
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Ingredients
- 1 lb sushi-grade tuna
- 0.5 cup lime juice
- 0.25 cup lemon juice
- 2 tbsp orange juice
- 0.25 cup red onion
- 1 whole jalapeño
- 0.5 cup cucumber
- 0.5 cup cherry tomatoes
- 0.25 cup cilantro
- 1 whole avocado
- 1 tsp salt
- 0.5 tsp black pepper
- 1 cup optional sliced plantain chips (for serving)
Directions
Step 1
Begin by preparing the sushi-grade tuna. Rinse it under cold water, pat it dry with paper towels, and cut it into small, bite-sized cubes (approximately 1/2 inch). Place the diced tuna into a large, glass mixing bowl.
Step 2
In a separate small bowl, combine the lime juice, lemon juice, and orange juice. Pour this mixture over the tuna, ensuring the citrus juice covers the fish completely. Stir gently to coat and allow the fish to marinate in the refrigerator for 15 minutes. The acidity of the citrus will 'cook' the tuna as it marinates.
Step 3
While the tuna marinates, finely dice the red onion, jalapeño (remove seeds for less spice), cucumber, and cherry tomatoes. Chop the cilantro leaves and discard the stems. Set these aside.
Step 4
After the tuna has marinated for 15 minutes, you will notice it has turned opaque. Drain off any excess citrus juice, leaving just a small amount to retain flavor, and return the tuna to the bowl.
Step 5
Add the diced red onion, jalapeño, cucumber, cherry tomatoes, and cilantro to the bowl with the tuna. Gently mix everything together with a spoon to combine evenly.
Step 6
Season the ceviche with salt and black pepper. Taste and adjust the seasoning if necessary.
Step 7
Just before serving, dice the avocado into small cubes and gently fold it into the ceviche, being careful not to mash it.
Step 8
Serve the tuna ceviche chilled, either on its own or with optional sliced plantain chips for a crunchy Whole30-compliant accompaniment. Enjoy immediately!
Nutrition Facts
| Serving size | (1283.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2128.9 |
| Total Fat 93.6g | 0% |
| Saturated Fat 29.7g | 0% |
| Polyunsaturated Fat 3.5g | |
| Cholesterol 176.9mg | 0% |
| Sodium 3014.5mg | 0% |
| Total Carbohydrate 196.5g | 0% |
| Dietary Fiber 22.9g | 0% |
| Total Sugars 30.3g | |
| Protein 125.5g | 0% |
| Vitamin D 308.4IU | 0% |
| Calcium 98.0mg | 0% |
| Iron 8.1mg | 0% |
| Potassium 4709.1mg | 0% |
Source of Calories