Caribbean Tuna Ceviche with Avocado and Cilantro

Caribbean Tuna Ceviche with Avocado and Cilantro

Health Rating
Prep Cook Ready in Servings
1 h 15 min 0 min 1 h 15 min 6


1 avocado(s) Avocado (pitted, diced)
1 tsp Black pepper
1/4 cup Cilantro (coriander) (chopped plus leaves for garnish)
450 gm Tuna, bluefin, raw (sushi-grade, sliced)
3/4 cup Lime juice (fresh)
1/2 tsp Salt (to taste)
1 onion(s) Sweet onion (halved and sliced)


Line a baking sheet with plastic wrap. Arrange the tuna slices in a single layer on the baking sheet and freeze until fairly firm, about 15 minutes.

Stack the slices of tuna. Using a very sharp chef's knife, cut the tuna into neat 1/4-inch cubes. Transfer the cubed tuna to a medium glass or ceramic bowl and stir in the red onion, lime juice and black pepper. Cover the tuna with plastic wrap and refrigerate for 1 hour, stirring gently with a plastic spatula every 15 to 20 minutes (the diced tuna will change colour slightly).

Just before serving, gently fold in the diced avocado and chopped cilantro and season with salt. Transfer the ceviche to a bowl or individual glasses. Garnish with cilantro leaves and serve with tortilla chips.


To make AIP friendly omit: Black pepper

Nutrition Facts

Per Portion

Calories 193
Calories from fat 78
Calories from saturated fat 15.0
Total Fat 8.7 g
Saturated Fat 1.7 g
Trans Fat 0
Polyunsaturated Fat 1.7 g
Monounsaturated Fat 4.5 g
Cholesterol 28.5 mg
Sodium 235 mg
Potassium 461 mg
Total Carbohydrate 9.9 g
Dietary Fiber 3.0 g
Sugars 3.5 g
Protein 18.8 g

Dietary servings

Per Portion

Fruit 0.2
Meat 0.8
Vegetables 1.1

Energy sources

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