Tuna ceviche is a raw fish dish marinated in citrus juice and flavorings. High-quality, fresh tuna is recommended and should be marinated in a glass or ceramic container. The marinade includes traditional ingredients like chili peppers and garlic, and less traditional flavors like soy sauce and ginger. The dish can be served on its own or with other proteins or in salads.
Tuna ceviche is a fish dish prepared by marinating thin pieces of fresh tuna in citrus juice and other flavorings. Although the fish doesn’t actually cook into a tuna ceviche, the acid in the citrus juice changes the properties of the proteins to give the tuna the texture and appearance of a heat-cooked one. Using high-quality fresh fish and maintaining a clean cooking environment are essential to preparing a tuna ceviche, as the resulting dish will technically be served raw.
Different types of fish can be used in ceviche recipes, but for tuna ceviche it is recommended to use the best quality tuna available – which is usually called “sushi grade” or “sashimi grade”. These terms indicate that the fish is fresh enough and of good quality to be eaten raw as in sushi or sashimi preparations. Tuna for ceviche should be purchased in firm, pinkish-red steaks that can later be diced or sliced before marinating. The fish should be broken into small pieces to increase the surface area and create more opportunities for the marinade to soak into the fish; cubes or thin strips or slices are popular choices. Tuna should be marinated in a glass or ceramic container because the acidic marinade may react with metal containers.
The key element of tuna ceviche is the acidic citrus juice that marinates the fish. While lemons and limes are the traditional choices for ceviche, less traditional fruits like grapefruit or orange juice can be added at the chef’s discretion. Additional flavorings are added to the citrus juice to further enhance the flavor of the tuna. Traditionally, these ingredients include chili peppers and garlic. Because tuna is often associated with Asian cuisine, a tuna ceviche might include less traditional flavors, such as soy sauce and ginger, that enhance the flavor of this specific fish.
Once the fish is prepared and the marinade is mixed, the marinade is poured over the raw fish and allowed to sit anywhere from a few minutes to a few hours depending on the desired result. Ideally, the tuna becomes firm and opaque on the outside edges and the center remains pink and raw. People who prefer a duller fish can let the mixture marinate longer, but should be careful not to get the fish tough or overwhelmed by over-marinating. The finished tuna ceviche can be served on its own, atop chips or crackers, with other proteins, or in salads.
Protect your devices with Threat Protection by NordVPN
