Bluefin Tuna Ceviche with Cucumber, Avocado & Lime
Bluefin Tuna Ceviche with Cucumber and Avocado
This recipe makes four small appetizer servings using 8 oz bluefin tuna, about 2 oz per person. Cucumber adds crunch and avocado adds creaminess. Allow about 25 minutes with prepared, chilled fish.
Choose the Cut
Lean bluefin and fatty belly have different textures. Fresh Bluefin Tuna Belly (Otoro) is a rich belly cut, not a lean steak. Confirm order weight, trimming and intended use before buying; fresh otoro ships chilled with gel ice via UPS Overnight.
Yellowfin Saku Blocks are a different species. They should not be described as bluefin. Compare cuts in the bluefin buying guide.
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Raw Preparation and Citrus
Citrus changes the surface proteins and texture, but ceviche remains raw fish. Neither an opaque appearance nor ten minutes in lime juice establishes safety.
For raw preparation, confirm the specific fish's intended use and handling with the supplier. A “sushi-grade” label or freezing alone does not guarantee safety. Freezing does not kill all harmful germs. Pregnant people, children, older adults and people with weakened immune systems should avoid raw or undercooked seafood. See FDA seafood guidance.
Ingredients for Four Small Appetizers
- 8 oz prepared bluefin suitable for the intended raw use, cut into ½-inch cubes
- ¼ cup fresh lime juice, measured rather than estimated by lime count
- 2 tablespoons fresh lemon juice
- ½ small red onion, finely diced
- ½ cucumber, diced
- ½ avocado, diced just before serving
- 1 small jalapeño, minced, optional
- ¼ cup chopped cilantro
- Salt and pepper to taste
- Tortilla chips or sliced radishes for serving
Method
- Prepare the vegetables and clean utensils first. Keep fish refrigerated until ready to cut, following its thawing and wrapping instructions.
- Toss cubed tuna with lime and lemon juice in a glass or food-safe stainless-steel bowl. Cover and refrigerate for about 10 minutes as a texture starting point, not a cooking or safety endpoint.
- Fold in onion, cucumber, cilantro and optional jalapeño. Add avocado last to avoid crushing it. Season lightly and spoon off excess citrus if preferred.
- Divide among four small dishes and serve promptly with chips or radishes. Keep any unserved portion chilled.
Adjust for Richness
With fatty belly, consider using less avocado and more cucumber. For a sweet variation, add a little diced mango or pineapple. For a tomato-olive variation, add diced tomato and a small amount of chopped olives, reducing salt. These variations change flavor, not the handling requirements.
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Cooked Alternative and Related Recipes
For a cooked version, cook bluefin to 145°F internally, cool promptly under refrigeration and then dress with the vegetables and citrus to taste. Follow the bluefin cooking guide for heat control, especially with belly.
Prepare only what you plan to serve. Refrigerate perishable ingredients promptly and follow their storage instructions; adding citrus does not restart the fish's storage life.
Try albacore ceviche with tomato or bluefin nigiri. Browse fresh and frozen formats in the Tuna Collection.
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