Canned Tuna Ceviche –Transform ordinary canned tuna into a zesty, flavorful lunch by adding fresh lime juice, cilantro, jalapeño, tomato and avocado – so good!
Canned Tuna Ceviche
I have tons of easy ceviche recipes, a few of my favorites are Shrimp Ceviche Cocktail, Peruvian Ceviche in Cucumber Cups, Shrimp Ceviche and Avocado Salad and Mushroom Ceviche (Vegan) to name a few. This one is a perfect way to use up canned tuna from your pantry!
A high school friend (hi Cynthia!) actually gave me this idea. She had it while vacationing in Guatemala and shared the idea with me when she returned. When I read the email, I thought it was brilliant! It’s basically a poor man’s ceviche.
Now don’t get me wrong, I LOVE a good fresh ceviche made raw fish or seafood. It’s actually one of my favorite things to eat. I actually shared a recipe here of Ceviche in Cucumber Cups or this ceviche-like Zesty Lime Shrimp and Avocado Salad. But when you need a quick lunch using pantry ingredients, this is great and it’s inexpensive, Whole3o, low-carb, paleo-friendly, dairy-free and gluten-free!
For presentation, I put the ceviche tuna into the can to use as a ring mold, then inverted it onto my plate; completely optional of course! Topped with fresh avocado, this was filling and delicious.
How To Make Canned Tuna Ceviche
More Canned Tuna Recipes You Will Love:
- Chickpea Tuna Salad
- Mayo-less Tuna Macaroni Salad
- Italian Tuna and Brown Rice Salad (Riso e Tonno)
- Tuna Deviled Eggs
- Tuna Lettuce Wrap with Avocado Dressing
Canned Tuna Ceviche
- 2 tbsp minced red onion
- 1 to 1 1/2 limes
- kosher salt and freshly ground black pepper, as needed
- 1 tsp olive oil
- 1 7 oz can chunk white albacore tuna packed in water (5.1 oz drained)
- 1 medium seeded plum tomato, finely diced
- 2 tbsp chopped cilantro
- 1 jalapeño, minced (keep seeds for spicy) or you can use pickled
- 3 drops Tabasco sauce, optional
- 2 oz sliced avocado, 1/2 medium haas
- In a medium bowl, combine the red onion, pinch of kosher salt, juice of 1 lime and olive oil.
- Mix in the chopped cilantro, jalapeño, drained tuna, tomato, and Tabasco, if using.
- Taste for salt and lime juice, adjust as needed (I used 1 1/2 limes).
- Cover and marinate in the refrigerator at least 20 minutes to let the flavors blend.
- To serve, top with fresh sliced avocado and serve.