Tuna Ceviche … (from canned tuna!)


I love ceviche, especially on hot days chased by a Corona with lime. It’s heaven. I saw a similar recipe and added my own pizzazz to it and it fabulous for a light lunch or appetizer at dinner. I like tuna from a can and if you do, to this may float your boat 🙂


  • 2 fresh Limes
  • 2 Tablespoons minced Red Onion
  • 1 Teaspoon Olive Oil
  • 1 (7 oz) can Chunk White Albacore Tuna packed in water
  • 1 medium  plum tomato, finely diced (no seeds)
  • 2 Teaspoons fresh finely chopped Cilantro
  • 1 small Jalapeno minced (no seeds)
  • salt and pepper to taste
  • Tabasco (few drops to taste)
  • 2 Avocados either sliced or scooped large ones to use as cups for Ceviche


  1. In a medium bowl, combine the red onion, pinch of salt, juice of 1 lime and olive oil.
  2. Mix in the chopped cilantro, jalapeno, drained tuna, tomato, and Tabasco.
  3. Taste test for more lime or salt and pepper and add according to your taste (I love lime so I use the second lime)
  4. Cover and marinate in the refrigerator at least 30 minutes to let the flavors blend. To serve, top with fresh sliced avocado, on inside avocado cups, and serve.

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