Ceviche makes me think of tropical beaches, most of the time. Especially since my go-to versions are usually seasoned Mexican-style. But I went a little fancy with this Ahi Tuna Ceviche and decided to go with a more Asian inspired flavor theme after going to a sushi restaurant for the first time ever and LOVING IT.
I’ve always eaten Ahi tuna seared rare at home, but not completely raw. I wasn’t really squeamish about the fact that the fish was raw, just erring on the side of caution. But after ploughing my way through more raw fish in one sitting than I’d ever seen in my life, I decided to take the plunge and try my hand at a raw dish. So I crossed my new found love of sushi with my longtime companion ceviche and came up with this Ahi Tuna Ceviche!
There are lots of the Asian flavors I love in this dish from the toasted sesame oil and scallions, plus the coconut aminos I use in place of soy sauce. But it’s also a little surprising because of the fresh mint, dried orange zest and sour note from the lime juice. I’ll definitely be making this Ahi Tuna Ceviche again – even Mr Meatified enjoyed it. So much so that he went straight out the next day and bought… more Ahi Tuna. Thankfully, it was still on sale!
How to make Ahi Tuna Ceviche
This is the part where I tell you that you have to use the freshest possible fish you can find to make your Ahi Tuna Ceviche. When you’re eating raw fish, you want it to be superduper fresh and free of any nasties. If you’re buying Ahi at a fish counter, make sure to ask if it is sushi or sashimi grade.
The actual making of the Ahi Tuna Ceviche is super simple. You just cut your fish into bite size pieces and toss with all the other ingredients. But, a word of warning: the fresh lime juice will “cook” the fish because of its acid. Which means that it will slowly turn white and opaque just like it does when you cook Ahi. So if you want to keep the beautiful red Ahi color to your dish, you want to add the lime juice just before serving. Another alternative would be to omit the lime juice from the marinade and to serve it with lime wedges so that people can lime-up their own plates as they see fit. Whatever color your Ahi Tuna Ceviche, it will still be delicious, promise.
Ahi Tuna Ceviche with Sesame and Mint
This Ahi Tuna Ceviche with Sesame and Mint requires no cooking and is one of my favorite ways to eat Ahi.
- Prep Time: 5 mins
- Total Time: 5 mins
- 1 lb Ahi Tuna, sashimi grade, chopped into bite size pieces
- 4 scallions, chopped
- 2 tbl fresh mint leaves, chopped
- 2 tbl coconut aminos
- 2 tsp sesame seeds
- 2 tsp dried orange zest
- 1 tsp toasted sesame seed oil
- 1/4 tsp gluten free fish sauce
- 1/2 cup fresh lime juice
- Add all of the ingredients to a bowl and stir through to coat and combine evenly.
- Serve and eat immediately!
When the lime juice comes into contact with the tuna, it will begin to “cook” the fish. This means that the color of the tuna will become white, just like when it is seared. If you don’t want that to happen, you can either omit the lime juice or add it at the very last minute before serving so that the tuna keeps its red-pink color longer.
Mmmmm. I love ceviche. I can’t wait to try this. I eat my weight in sashimi, so I could get into a lot of trouble with this recipe.
Two of us destroyed a pound of this and still wanted more! 😀
Looks fantastic and can’t wait to try this – thanks for sharing!
Thank you so much!
Thanks so much for sharing great recipe!
So helpful! Thanks for sharing!