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Tropical Tuna Ceviche

This tropical tuna ceviche is the dish of the summer. Enjoy this delicious recipe with all the seasonal produce summer has to offer!

Tasty Team

2 hr

Tropical Tuna Ceviche

2 hr


for 4 servings

  • 2 fresh tuna steaks, diced
  • 1 navel orange, halved, divided
  • 1 grapefruit, halved, divided
  • 2 lemons, halved, divided
  • 6 limes, halved, divided
  • 1 tablespoon white vinegar
  • 2 tablespoons olive oil
  • kosher salt, to taste
  • 2 cucumbers, diced
  • ¼ red onion, diced
  • ½ red bell pepper, seeded and diced
  • ½ orange bell pepper, seeded and diced
  • 1 jalapeño, seeded and diced
  • 1 ½ cups diced mango (225 g)
  • 1 avocado, peeled, pitted, and diced
  • ¼ cup fresh cilantro (20 g), chopped
  • tostadas or tortilla chip, for serving

Nutrition Info

  • Calories 299
  • Fat 11g
  • Carbs 37g
  • Fiber 8g
  • Sugar 19g
  • Protein 18g

Estimated values based on one serving size.


  1. Add the diced tuna to a large bowl and squeeze in the juice of half of the navel orange, half of the grapefruit, 1 lemon, and 3 limes. Add the white vinegar and mix until the tuna is evenly coated. Refrigerate for about 1 hour to “cook” the tuna, then drain any excess liquid.
  2. Squeeze the juice from the remaining orange half, remaining grapefruit half, remaining lemon, and remaining 3 limes into the bowl with the tuna. Add the olive oil and season with salt to taste.
  3. Add the cucumbers, red onion, red and orange bell peppers, jalapeño, mango, avocado, and chopped cilantro to the bowl with tuna and mix until everything is evenly distributed.
  4. Serve the ceviche over a tostada or with tortilla chips for scooping.
  5. Enjoy!
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Tropical Tuna Ceviche