Canned Tuna Ceviche

5 from 2 votes

This Canned Tuna Ceviche is perfect for those who love the taste of ceviche but do not eat raw fish. It's an easy, healthy dish that's full of flavor and super refreshing.

Prep Time10

Total Time10

Course: Seafood

Keyword: Canned Tuna Ceviche

Cooking Method: No-Cook

Servings: servings

Calories: 300kcal

Author: MelanieCooks.com

Ingredients

2 cans tuna
2 limes
1/4 cup olive oil
1 avocado
1 tomato
1/3 cup cilantro chopped
1 jalapeno optional
1/2 red onion
1/4 tsp salt
1/2 tsp cumin

Instructions

Drain 2 cans of tuna and place the meat in a mixing bowl.
Slice up the limes into quarters to make it easier to juice them. Squeeze lime juice into a liquid measuring cup or small bowl. Add 1/4 cup of olive oil and whisk together.
Pour marinade over tuna in bowl. Stir to coat tuna completely. Adding the lime juice and olive oil to the tuna makes it taste more like ceviche.
Now it's time to prep the avocado. Slice in half and peel back the outer shell. Remove the pit and chop the avocado into pieces. Add avocado to the bowl with the tuna.
Slice off the stem end of the tomato and remove. Chop the tomato up and add to the bowl.
Chop up fresh cilantro (or use parsley or omit altogether) and add to the bowl. Mix together contents.
If you choose to use a jalapeño, put on gloves and remove seeds. Then slice the jalapeño into strips and finally chop into pieces. Add to the bowl.
Slice a red onion in half and remove outer shell. Slice in half again and chop into pieces. Add to bowl.
Now sprinkle in salt and cumin. Then mix everything together.
You can serve right away or place in fridge to serve later.

Video

Notes

Lime juice prevents the avocados from turning brown
If possible, use gloves when handling jalapeños
You can also omit the jalapeños entirely, if you prefer

Check out more Seafood recipes here!

Nutrition