Ceviche Roll-Ups


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These are healthy, fresh and simple no-cook sandwiches perfect for hot summer days.

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  • Juice of 1 lime
  • 1 Tbs. orange juice
  • 1 jalapeno pepper, seeded and finely chopped
  • 1/4 C. frozen corn, defrosted
  • 1/4 C. red onion, finely chopped
  • 1 avocado, cut into 1/2-inch cubes
  • 1 tsp. dried cilantro
  • 1/8 tsp. cinnamon
  • 1/4 tsp. cayenne pepper
  • Pinch salt
  • 1/2 lb. sashimi grade tuna, cut into 1/4-inch cubes
  • 4 tortillas
  • 4 oz. Monterey jack cheese, thinly sliced
  • 2 medium sized tomatoes, thinly sliced

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In a large bowl, add the first 11 ingredients and stir together. Cover and refrigerate for 2-3 hours.

On work surface, lay out tortillas. Cover the bottom half with the cheese slices. Top with tomato sliced, then spread with the Ceviche mixture. Roll up, starting from the bottom where the filling is. Slice each tortilla into 1” slices and lay flat on serving plates.

Note: 8 oz. canned shrimp or crabmeat can be substituted for the fresh tuna

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