Ceviche de Atún (TUNA CEVICHE)

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Authors Thoughts

FONDA SAN MIGUEL: Thirty Years of Food and Art by Tom Gilliland and Miguel Ravago This zesty ceviche is Miguel’s response to the public’s craving for raw fish. Be sure to use only sashimi-grade tuna, the freshest you can find.
  • Ready in: 50 minutes
  • Serves: 8
  • Complexity: medium
  • Origin: Appetizers
 Ceviche de Atún (TUNA CEVICHE)


  • Half of a medium red onion, sliced into thin crescents
  • Half of a medium white onion, sliced into thin crescents
  • 2-inch piece of fresh ginger, peeled and sliced into thin strips
  • 1 pound fresh sashimi-grade tuna, cut into 1/2-inch pieces (about 2 cups)
  • Half of a yellow bell pepper, sliced into matchstick strips
  • Half of a green bell pepper, sliced into matchstick strips
  • Lime wedges for garnish
  • 1/2 cup freshly squeezed orange juice
  • 1/2 cup freshly squeezed lime juice
  • 1/2 cup freshly squeezed grapefruit juice
  • 1 to 2 serrano chiles, chopped (seeded and deveined for a milder dish)
  • 1 teaspoon sugar
  • 4 tablespoons olive oil
  • 2 teaspoons sea salt


  1. Prepare the Ceviche Dressing. Whisk dressing ingredients together and set aside. To prepare the ceviche, rinse onion and ginger slices under cold water and pat dry. In a nonreactive bowl, combine fish and vegetables, add the Ceviche Dressing, and toss well to coat. Set aside for 15 minutes to allow flavors to blend. Drain and serve in martini or margarita glasses, garnished with lime wedges. Serve with tostada chips.
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