Ceviche de atún is a Mexican-style ceviche made with canned tuna, fresh vegetables, lime juice, and a touch of orange juice. It’s perfect served on crispy tostadas, with saltine crackers, or as a light and refreshing meal.
Traditional ceviche is usually made with raw fish that is cured in citrus juice, but this version uses pantry-friendly canned tuna instead.
This makes it a great option for anyone who doesn’t eat raw seafood or wants a quick and easy version of this beloved Mexican dish.
It has all the bright, fresh flavors you love from ceviche without the need for special ingredients or extra preparation.
Ingredients you will need
- Canned tuna – Use tuna packed in olive oil for more flavor or tuna packed in water for a lighter option.
- Lime & Orange – Lime juice gives the ceviche its bright, fresh flavor, while orange juice adds a subtle sweetness that balances the acidity.
- Vegetables – Tomatoes, onion, cucumber, carrots, jalapeño peppers, and cilantro add freshness, crunch, and lots of flavor.
How I Make Ceviche de Atún
Making ceviche de atún couldn’t be easier. Simply combine the chopped tomatoes, onion, cucumber, carrots, cilantro, and jalapeño in a large bowl. Add the drained canned tuna, then pour in the lime juice and orange juice.
Season with salt and gently toss everything together until well combined. Give it a taste and adjust with a little more salt or lime juice if needed.
You can enjoy it right away, but I like to let it chill in the refrigerator for 15 to 30 minutes before serving.
It gives the flavors a chance to meld together and makes the ceviche even more refreshing.
Tips & Notes
- Drain the tuna well before mixing it with the other ingredients so the ceviche doesn’t become watery.
- Chop the vegetables into small, similar-sized pieces so you get a little bit of everything in each bite.
- Adjust the amount of Serrano or Jalapeño peppers depending on your spice preference.
- Let the ceviche rest in the refrigerator for a few minutes before serving so the flavors can blend together.
- I love adding avocado sometimes for a little creaminess. Just make sure to add it right before serving so it stays fresh and doesn’t get mushy.
Let’s Serve It!
I love serving this ceviche de atún on salty crackers, but it’s just as delicious with tortilla chips or crispy tostadas as an appetizer or light lunch.
If you enjoy a little heat, add a few drops of homemade Valentina hot sauce just before serving.
For a lighter meal, skip the tostadas and enjoy it straight from the bowl. It’s fresh, flavorful, and satisfying all on its own.
Storage
Store leftover ceviche de atún in an airtight container in the refrigerator for up to 2 days. Give it a quick stir before serving, as some of the juices may settle at the bottom.
I don’t recommend freezing it, since the fresh vegetables will lose their crisp texture once thawed.
Good to Know
Can I make this ceviche with fresh tuna?
You can, but this recipe is meant to be an easy canned tuna ceviche that anyone can make at home. Fresh tuna will give you a different texture and a more traditional seafood ceviche experience, while canned tuna makes this version quick, affordable, and perfect for a no-cook meal.
Can I use tuna packed in water instead of oil?
Yes! You can use either one. Tuna packed in olive oil will give the ceviche a richer flavor, while tuna packed in water is a lighter option.
If You Love Ceviche, Try These Too
Ceviche is one of my favorite dishes to make, and these recipes are just as fresh, easy, and delicious.
Ceviche de Atún (Made with Canned Tuna)
Ingredients
- 5 oz canned 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 of cilantro (finely chopped)
- 1 lime (juiced)
- ½ small orange (juiced)
- salt (to taste)
Instructions
- Add the diced tomato, red onion, cucumber, carrot, cilantro, and jalapeño to a medium bowl.
- Add the drained tuna, lime juice, and orange juice. Gently mix everything together until well combined.
- Season with salt to taste, then adjust with more lime juice if needed.
- Serve immediately or chill in the refrigerator before serving.
Notes
- Use tuna packed in oil for a richer flavor or tuna packed in water for a lighter option. Drain the tuna well before mixing.
- You can also add avocado right before serving for a creamy texture and extra freshness.
- Store leftovers in an airtight container in the refrigerator for up to 2 days. For the best texture, enjoy it fresh.
Nutrition Information
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I try this recipe and we had love it! It taste fresh, light, crunchy, savory, little spicy ( I didn’t put much jalapeño), we had really enjoy it. Thank you so very much! This one will be a repeat one …thanks for sharing it.
This is the perfect recipe for summer, undoubtedly! It was fresh, easy to make and very healthy (I made mine with tuna packed in water).
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.