Tuna Ceviche or Tartare With Avocado

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Here are two versions of tuna tartare, one of them a classic ceviche. Be sure not to marinate the tuna in the lime juice for too long or the meat will turn grey.


For the ceviche

  • 1

    pound albacore or yellowfin tuna, cut in 1/2 inch dice

  • ½

    small red onion, cut in small dice

  • 1

    garlic clove, minced

  • 1 to 2

    serrano or jalapeño chiles, to taste, seeded and minced

  • 1

    tablespoon capers, rinsed and drained

  • 1

    ripe medium avocado, cut in small dice

  • Salt, preferably kosher salt

  • freshly ground pepper to taste

  • cup fresh lime juice

  • ¼

    cup extra virgin olive oil

  • ¼ to ½

    cup chopped cilantro to taste

  • Leaf lettuce, baby spinach or arugula, or radicchio leaves for serving

  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      336 calories; 21 grams fat; 3 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 2 grams polyunsaturated fat; 7 grams carbohydrates; 4 grams dietary fiber; 1 gram sugars; 29 grams protein; 44 milligrams cholesterol; 503 milligrams sodium

    • Note:

      The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
      Powered by Edamam


For the ceviche

  1. Prepare the tuna and refrigerate while you prepare the remaining ingredients.
  2. Place the onion in a small bowl, and cover with cold water. Let sit five minutes, then drain, rinse and dry on paper towels.
  3. In a medium bowl, combine the onion, garlic, chile, capers, avocado, salt, pepper and 2 tablespoons of the lime juice. Toss together gently. Add the tuna to the bowl.
  4. Stir together the remaining lime juice and the olive oil. Pour over the tuna, and toss the mixture together. Season to taste with salt and pepper. Cover and refrigerate for 15 minutes, stirring gently from time to time.
  5. Just before serving, add the cilantro and toss together. Taste and adjust seasonings. Line plates with salad greens, spoon the ceviche on top, and serve.


  • For tartare:

    Omit the chile peppers. Substitute chopped fresh dill for the cilantro.

    Advance preparation: You can prepare the ingredients through step 3 several hours ahead and refrigerate. Do not toss with the lime juice until 15 minutes before serving. Use leftovers as a filling for soft tacos.

    Martha Rose Shulman can be reached at martha-rose-shulman.com.

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