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Easy Tuna Ceviche (Gluten Free & Paleo)

It’s that weird part of the year where it’s technically Fall, but you’re still “fishing” for a little more Summer sunshine, longer days and warm weather. Thankfully, in Southern California we still have some sunshine, and we’re enjoying bright Summer citrus in this super easy ceviche recipe.


This post is sponsored by Blue Harbor Fish Co.®


Ceviche is typically made with raw fish which is marinated in fresh lemon or lime juice and tossed with onions and seasoning. It’s made all over the world with different flavors and presentations, but I really love this quick and easy version made with canned tuna. For this recipe I used Blue Harbor Fish Co.

Wild Albacore Tuna which is a favorite in our house!

I love Blue Harbor Fish Co.® because their tuna is just Albacore tuna in water with just a little sea salt. They also have Wild Albacore Tuna in Water with No Salt Added, which is just Albacore tuna and water. Obviously, either will work for this recipe or any of my other tuna recipes (Deconstructed Tuna Sandwiches & Spring Greek Tuna Salad). And, if you like a little spice, you might want to try their Wild Albacore Tuna with Jalapeño!


Blue Harbor Fish Co.® keeps it plain and simple! Nothing else added. When you open a can or a pouch of it, you can see all of the big pieces of meat! You see the high quality and taste it with each and every bite. See their products here.

You can make this pretty quickly for an easy lunch, meal or healthy snack. Make a double batch for easy meal prep for a few days, too.


If you love tuna, then you will love this delicious, easy ceviche recipe that you can whip up for lunch! Serve with your favorite chips or on top of a tostada for a totally so-FISH-ticated easy lunch!

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INGREDIENTS

(2) 4.6-oz. cans Blue Harbor Fish Co.® Wild Albacore Tuna in Water with Sea Salt

2 limes, juiced

1 TB olive oil

6 TB red onion, finely diced

1 Roma tomato, finely diced

2-4 TB chopped cilantro*

1/2 jalapeno (optional)

Salt and pepper to taste


Sliced avocado to garnish.

*Use as much or as little cilantro as you’d like.


Directions:

Open cans of tuna and drain any excess liquid and place it in a medium size mixing bowl. Use a fork to break up some of the bigger pieces of meat.



Squeeze limes and pour juice in with tuna. Add in olive oil, red onion, tomatoes, cilantro, jalapeño, a sprinkle of salt and pepper, too.


Mix well, top with sliced or a scoop of mashed avocado and serve with your favorite chips for dipping! Enjoy.





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For questions, comments or inquiries, please email Krysten at krystenskitchen@icloud.com.