This Tinned Tuna Ceviche recipe delivers all the bright, zesty flavors of traditional ceviche with no marinating time! This game-changing shortcut transforms canned tuna into a refreshing, protein-packed dish that's perfect for hot summer days or whenever you're craving something light yet satisfying.
As far as canned tuna recipes go, this one has got to be one of my favorites. Unlike traditional ceviche that requires raw fish and patience, this tinned tuna version comes together in just minutes! I used the same ingredients that are found in ceviche, like fresh lime juice, diced onion and tomatoes, and freshly chopped cilantro. So you get all the flavors you love, without any of the hassle!
I also added some diced mango and avocado for added flavor, and some jalapeño for added spice. Serve this easy tinned tuna ceviche with your favorite tortilla chips as the perfect appetizer or snack!
Disclaimer: This post is not sponsored, and any brands mentioned are based solely on personal preference. All opinions are my own, and although I have worked with the brands mentioned before, I receive no compensation for mentioning specific products in this post.
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Ingredients
- Canned Tuna: I like to use Wild Planet albacore tuna, since it is sustainable and not packed in extra liquids. But you can use your favorite brand of canned tuna!
- Mango: Adds a juicy, tropical flavor that adds a burst of flavor in each bite.
- Cherry Tomatoes: Cherry or grape varieties are ideal as they're typically sweeter and more flavorful than larger tomatoes.
- Red Onion: If you find raw red onions to be too strong, soak diced pieces in cold water for 10 minutes before draining and adding to the ceviche.
- Cilantro: For a bright, herbaceous flavor!
- Avocado: Adds a creamy flavor and texture!
- Jalapeño: Optional, if you want a bit of spice.
- Garlic Powder: For an added depth of savory flavor!
- Salt & Ground Black Pepper: To taste.
- Lime: Fresh lime juice is best!
See recipe card for quantities.
How to Make Tinned Tuna Ceviche
Step 1: In a bowl, add Wild Planet Albacore Wild Tuna, mango, tomatoes, onion, cilantro, avocado, jalapeño, garlic powder, and lime juice.
Step 2: Mix to combine. Salt and pepper to taste. Enjoy as is or with tortilla chips!
Top Tips
- Drain the tuna well! Any excess liquid can make your ceviche watery and water down the flavors.
- Add the avocado last. I like to mix the tinned tuna ceviche mixture before adding the avocado so that it doesn’t get smashed. Add it last and gently toss the ceviche before serving.
- Use fresh ingredients! It is important to use high quality, fresh ingredients for the best tuna ceviche.
Variations & Substitutions
- Seafood: Try with salmon, pre-cooked shrimp, or seared ahi tuna if you prefer not to use canned fish.
- Fruit Alternatives: Pineapple, peach, or papaya can replace mango for different flavors.
- Herbs: If you aren’t a fan of cilantro, you can replace it with parsley.
- Pepper: The jalapeño pepper can be substituted with serrano for more heat or bell pepper for none!
Serving Suggestions
Canned tuna ceviche is super versatile! Here are some ideas for how to serve it:
- With tortilla chips or plantain chips
- Spooned onto crispy tostadas and topped with a lime wedge
- Wrapped in warm corn or flour tortillas
- Served in butter lettuce cups for a low-carb option
- In individual serving glasses or martini glasses for elegant presentation
- On avocado halves or a bed of rice for a simple meal
- As a protein-packed topping for a green salad
Storage
Tuna ceviche is best enjoyed within 24 hours of preparation. Store in an airtight container in the refrigerator. The avocado may darken slightly, but the lime juice should help to keep it fresh. I recommend adding the avocado just before serving if you're making it ahead!
FAQs
While traditional ceviche uses raw fish that is cooked in citrus juice, this version captures the flavors while using pre-cooked canned tuna for convenience and safety. So while it is not the most authentic, it is based on the same principles of ceviche just with the ease of tinned fish!
Yes! As an easy to make solution, you can definitely use a high quality canned tuna to make ceviche. The best part is that you don't have to worry about food safety concerns that you do with normal ceviche!
More Recipes to Try
- Air Fryer Tuna Melt Egg Roll
- Spaghetti & Clams
- Sweet Chili Cocktail Meatballs
- Spam Musubi
- High Protein Cream Cheese Wontons
Tinned Tuna Ceviche Recipe
Ingredients
- 1 5 oz can Wild Planet Albacore Wild Tuna
- ½ ripe Mango diced into small cubes
- ¼ cup Cherry Tomatoes diced
- ¼ Red Onion diced
- 1 small bunch of Cilantro finely minced
- 1 Avocado cubed
- 1 Jalapeño seeded and finely diced
- ¼ teaspoon Garlic Powder
- Salt and Pepper to taste
- Juice of 1 Lime
Instructions
- In a bowl, add Wild Planet Albacore Wild Tuna, mango, tomatoes, onion, cilantro, avocado, jalapeño, garlic powder, and lime juice.
- Mix to combine. Salt and pepper to taste. Enjoy as is or with tortilla chips!
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