Tuna and Avocado Ceviche Recipe

Tuna and Avocado Ceviche Recipe
Staff Writer

Allison Beck


When the weather gets warm, nothing quite beats a cool and refreshing ceviche. In this recipe, cubed fresh sushi-grade tuna is tossed with lime zest and juice to gently “cook” a portion of the fish (the beauty of tuna — especially sushi-grade — is that it is so good eaten raw). Finely chopped jalapeños give the mixture a kick, while cubed avocado offers a creaminess that cools the heat of the pepper.

For a dinner party, serve the ceviche in a martini glass for a decorative look. At cocktails, fry up wonton or plantain cups and add a tablespoon of ceviche on top. Dining à deux? Ceviche atop a bed of greens, coupled with a warm flatbread or toasted crostini, is a light and healthy meal that is great for those nights when it’s too hot to cook.


Toss together the tuna and limes. Let the mixture sit at room temperature for 5-10 minutes. Add the jalapeño, avocado, and cilantro, and season to taste. Add the sesame seeds and stir. Serve.


Calories per serving:

229 calories

Dietary restrictions:

High Fiber, Low Carb, Low Sodium Sugar Conscious, Paleo, Specific Carbs, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Shellfish Free, Pork Free, Alcohol Free, No Oil Added, No Sugar Added, Kosher

Daily value:



  • Fat 17g 26%
  • Carbs 13g 4%
  • Saturated 3g 13%
  • Fiber 8g 33%
  • Trans 0g
  • Sugars 1g
  • Monounsaturated 11g
  • Polyunsaturated 3g
  • Protein 10g 20%
  • Cholesterol 11mg 4%
  • Sodium 24mg 1%
  • Calcium 72mg 7%
  • Magnesium 58mg 15%
  • Potassium 699mg 20%
  • Iron 2mg 10%
  • Zinc 1mg 8%
  • Phosphorus 168mg 24%
  • Vitamin A 33µg 4%
  • Vitamin C 21mg 36%
  • Thiamin (B1) 0mg 10%
  • Riboflavin (B2) 0mg 11%
  • Niacin (B3) 7mg 37%
  • Vitamin B6 1mg 29%
  • Folic Acid (B9) 93µg 23%
  • Vitamin B12 1µg 10%
  • Vitamin D 0µg 0%
  • Vitamin E 2mg 12%
  • Vitamin K 40µg 50%
MORE FROM EDAMAM Have a question about nutritional data? Let us know.