Ceviche de Atún (canned tuna ceviche)

This ceviche de atún is so refreshing and a wonderful dish to serve during summer. Is made with canned tuna instead of raw fish so is perfect to serve to those who can’t or want to eat raw seafood.

This recipe is budget-friendly, low-carb, dairy-free and gluten-free. And the best is that it only takes about 10 minutes to make it!

Ceviche de atún served on cups.

What is ceviche?

Ceviche is a fresh salad made with raw fish and various vegetables. The recipe is very popular in various Latin American countries, and it varies depending where is made. Mexico has it’s own version of ceviche de pescado that also have some variations between states.

However, not many people likes or can eat raw fish, even if it’s cooked in lime juice or vinegar so, this version made with canned tuna is perfect for them.

Related article: Is raw fish safe to eat?

Canned tuna ceviche served in cups on a turquoise table.

Ingredients you will need

  • CANNED TUNA – You can use tuna preserved in olive oil or in water for a low calories option.
  • LIME – Since you’re adding lime juice only as seasoning, you’ll need only one or two.
  • ORANGE – Orange juice adds a nice sweet touch to the recipe. You can also leave it out if you don’t have oranges available.
  • VEGGIES – Tomatoes, onions, cucumbers, chili peppers, carrots and cilantro. All those add the flavor to this fresh salad. Chop them or dice, as you prefer. If you don’t like spicy, discard veins and seeds from chili peppers.
  • TO SERVE – Tostadas (crispy tortillas), corn chips or salty crackers are all good options to serve this salad.
Ingredients for canned tuna ceviche labeled and displayed on a marble surface.

OTHERS – If you want to add an extra touch to this canned tuna ceviche, I’d suggest pineapple, avocado, jícama or even mango; any of those are such a nice additions to this recipe!

Ceviche De Atún Easy Recipe

  • In a medium bowl place onions, tomatoes, cucumbers, carrots, cilantro and jalapeño peppers.
  • Add drained tuna to the bowl then add lime juice and orange juice. 
  • Season with salt and toss everything, adjusting with more salt or lime juice if needed.
  • Serve as suggested or store for later.

Make it ahead

You can make this canned tuna ceviche one or two days ahead. Just make sure to keep it refrigerated in an air-tight container. This salad is perfect to bring to gatherings or picnics as it can last fresh for a couple of hours outside the fridge.

How to eat it

You can eat this ceviche de atún over tostadas or as an appetizer or snack with tortilla chips or salty crackers. Don’t forget also to add a few drops of salsa valentina (homemade or store-bought) for a flavor punch.

If you want to keep it low-carb, skip tostadas, chips or crackers. Serve as it is, because believe me, it’s super delicious!

Mexican ceviche de atún.

More summer salads

Ceviche de atún (canned tuna ceviche) recipe.

Ceviche de Atún (canned tuna ceviche)

This ceviche de atún is so refreshing and a wonderful dish to serve during summer. Is made with canned tuna instead of raw fish so is perfect to serve to those who can’t or want to eat raw seafood.
PREP 10 minutes
TOTAL 10 minutes
5 from 1 vote
Print Pin Rate
Servings: 2

Ingredients 

  • 1 -5 oz can of tuna (drained)
  • 1 medium tomato (diced)
  • ½ medium red onion (diced)
  • 1 small cucumber (diced)
  • 1 small carrot (shredded)
  • 1 jalapeño or serrano pepper (diced)
  • 1 small bunch cilantro (finely chopped)
  • 1 lime (juice)
  • ½ small orange (juice)
  • Salt

Instructions

  • In a medium bowl place onions, tomatoes, cucumbers, carrots, cilantro and jalapeño peppers.
  • Add drained tuna to the bowl then add lime juice and orange juice.
  • Season with salt and toss everything, adjusting with more salt or lime juice if needed.
  • Serve as suggested or store for later.
Nutrition
Calories: 122kcal | Carbohydrates: 15g | Protein: 16g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 26mg | Sodium: 212mg | Potassium: 622mg | Fiber: 4g | Sugar: 7g | Vitamin A: 7814IU | Vitamin C: 36mg | Calcium: 62mg | Iron: 2mg
Tried this recipe?Don’t forget to tag us on Instagram! @maricruzava.blog

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One Comment

  1. 5 stars
    Loved it! my son hates seafood, he would only eat canned tuna salad so this recipe is perfect. I’ll make it and let you know.

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