Ingredients
Scale
- 1 pound sashimi-grade tuna, diced into 1/2-inch cubes
- 1/2 cup fresh lime juice (about 4–5 limes)
- 1/4 cup fresh lemon juice (about 2–3 lemons)
- 1/2 red onion, thinly sliced
- 1 jalapeño, seeded and minced
- 1/4 cup chopped fresh cilantro
- 1 red bell pepper, finely diced
- 1/2 avocado, diced (optional, for serving)
- Salt to taste
- Black pepper to taste
Instructions
- In a medium non-reactive bowl, combine the diced tuna, lime juice, and lemon juice. Ensure the tuna is fully submerged in the citrus juice.
- Add the thinly sliced red onion, minced jalapeño, chopped cilantro, and diced red bell pepper to the bowl. Stir gently to combine.
- Season with salt and black pepper to taste.
- Cover the bowl and refrigerate for at least 30 minutes to allow the tuna to ‘cook’ in the citrus juice. For a firmer texture, you can marinate for up to 1-2 hours.
- Serve immediately, optionally garnished with diced avocado.
Notes
- Use only very fresh, sashimi-grade tuna for this recipe.
- The longer the tuna marinates, the firmer it will become.
- Adjust the amount of jalapeño to your preferred spice level.
- Serve with tortilla chips, plantain chips, or as a light appetizer.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No Cook
- Cuisine: Latin American
- Diet: Gluten Free
Nutrition
- Serving Size: About 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 40mg