Tomato Ceviche

Tomato Ceviche


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This sushi-like mexican dip mixes raw tuna with tomato juice and lemon to make a savory and juicy appetizer! Remember to chill your raw tuna until the instant before serving your dish to maintain the ideal level of freshness!

Shared by
Chicago IL

Time needed

30 min preparation + 55 min cooking

Serving Size / Yield

6 servings


  • 1 lb sushi-grade tuna slices
  • 3/4 C fresh lime juice
  • 1 tsp freshly ground black pepper
  • 1 tomato diced into cubes
  • Salt

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Line a baking sheet with plastic wrap, and arrange the tuna cubes in a single layer on the baking sheet. Freeze tuna cubes until for about 15 minutes.

Stack the slices of tuna and cut into neat 1/3-inch cubes. Transfer the cubed tuna to a bowl and stir in the lime juice and black pepper.

Cover mix with plastic wrap and refrigerate for 1 hour, stirring gently with a plastic spatula every 15 to 20 minutes.

Just before serving ceviche, gently mix in the chopped tomatoes and season with salt.

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