Fresh Tuna Ceviche

Fresh Tuna Ceviche

14 Reviews 1 Pic
  • Prep

    25 m
  • Ready In

    2 h 25 m
Recipe by  POOPY SHOES

“Ceviche made with fresh, raw tuna chunks. Great as an appetizer or side dish. I learned this one from my grandparents and found it to be a winner among my college buddies.”

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Adjust Servings

Original recipe yields 4 servings



  1. Cut tuna into 1/2 inch cubes, and place into a bowl. Stir in the onion, green onions, ginger, jalapeno, lemon juice, and soy sauce; mix to combine. Cover and refrigerate for 2 to 3 hours. Taste before serving and add more lemon juice or soy sauce as needed.

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Reviews (14)

Rate This Recipe


This is a fantastic appetizer for the sashimi tuna lover. I served in clear martini glasses to showcase the beautiful colors and garnished with avocado slices and asian rice crackers.



I loved this recipe although I did change it up a bit. i added chopped tomato, freh cilantro and avacado. even my husband liked it and he does not typically like tuna.



It was delicious but we had to double if not triple the amount of soy sauce. Being from Louisiana we are a little numb to spice but we couldn't taste the jalapeƱo at all. we probably would have doubled that as well if we had another. After all, it was still very good.

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Amount Per Serving (4 total)

  • Calories
  • 117 cal
  • 6%
  • Fat
  • 0.9 g
  • 1%
  • Carbs
  • 6.1 g
  • 2%
  • Protein
  • 21 g
  • 42%
  • Cholesterol
  • 38 mg
  • 13%
  • Sodium
  • 58 mg
  • 2%

Based on a 2,000 calorie diet



previous recipe:

Wasabi Ahi Tuna Tartare


next recipe:

Easy Grilled Tuna