Tuna Ceviche Recipe

Prep the tuna

Pat the sushi-grade tuna dry with paper towels. Trim any sinew and slice into 1/4-inch dice so pieces are bite-sized and uniform (about 1/2-inch–3/4-inch cubes once cut). Place the diced tuna into a nonreactive bowl (glass or stainless steel).

Make the coconut-lime marinade

In a separate bowl, whisk together the fresh lime juice, coconut milk, sea salt, sugar, and black pepper until sugar and salt dissolve. Taste and adjust: the marinade should be bright and tangy with a subtle sweetness. Reserve 2 tablespoons of this marinade to finish the dish and set aside.

Marinate the tuna

Pour the remaining marinade over the diced tuna just until mostly submerged. Gently toss to coat, cover with plastic wrap, and refrigerate 10–12 minutes. The tuna should remain raw in texture but be lightly 'touched' by the acid — ceviche with tuna is usually quick: do not over-marinate or it will become mealy.

Prepare vegetables

While the tuna marinates, thinly slice the red onion and rinse briefly under cold water to soften the sharpness, then drain and pat dry. Peel, seed and small-dice the cucumber and mango. Finely mince the jalapeño (remove seeds if you want less heat). Chop the cilantro and set all veggies aside in a bowl.

After the tuna has marinated for 10–12 minutes, drain most of the marinade from the tuna, leaving a small amount to keep it moist (reserve the drained liquid if you want to adjust seasoning later). Gently fold the red onion, cucumber, mango, jalapeño, and cilantro into the tuna until evenly distributed.

Toast and season the peanuts & coconut

Heat a small skillet over medium heat and add the neutral oil. Add the dry-roasted peanuts and unsweetened shredded coconut. Toast, stirring continuously, until the coconut is golden and the peanuts are fragrant, about 2–3 minutes. Remove from heat.

Season and crush

While still warm, sprinkle the toasted mix with jerk seasoning, smoked paprika, sea salt, and brown sugar if using. Allow to cool for 2 minutes, then transfer to a cutting board or clean towel and roughly chop or crush with the side of a chef's knife or a rolling pin to create a mix of small pieces and crumbs. You want a crunchy topping with varied texture. Reserve about 2 tablespoons for garnish and fold the rest gently into the ceviche for texture contrast.

Taste the ceviche and adjust seasoning: if it needs more acidity, add a squeeze of lime; if it’s too tart, stir in a teaspoon of coconut milk or a pinch of sugar. Fold in the reserved 2 tablespoons of marinade and the teaspoon of extra virgin olive oil to bring richness and to help the flavors bind.

Spoon the ceviche into a chilled serving bowl or onto individual plates. Sprinkle the reserved jerk peanut crunch over each portion to keep maximum crispness. Finish with lime zest, a few microgreens or baby cilantro, and a light sprinkle of sea salt flakes.

Serve immediately with plantain chips, tortilla chips, or toasted baguette slices. Ceviche is best eaten the day it is made; leftovers can be kept refrigerated up to 24 hours but texture will soften.