SEE RECIPE FOTO ON FACEBOOK/THE KITCHEN BUZZZ AND INSTAGRAM/THE KITCHEN BUZZZ
Prep time: 10 to 15 minutes
Serves: 4 to 6
I first had tuna ceviche at a seafood restaurant in Tijuana, Baja California, Mexico. It reminded me of tuna tartare or tuna poke. Here’s my take on this Japanese-inspired, Mexican food.
INGREDIENTS:
Two 6 to 8-ounce sushi-grade tuna filets, cut into 1/2-inch cubes (available at a Japanese supermarket or seafood section of any supermarket)
Juice of 1 to 2 limes
1/2 teaspoon Dijon mustard
2 to 3 tablespoons extra-virgin olive oil
1/2 to 1 teaspoon chopped jalapeno pepper
1/2 red onion, peeled and chopped into 1/4-inch pieces
1/2 cup finely-chopped carrot
1/2 cup finely-chopped cilantro
1/2 teaspoon salt
ground black pepper, to taste
1 package corn tostadas
DIRECTIONS:
1. In a large glass or porcelain bowl, combine the tuna, juice from one lime, Dijon mustard, olive oil, 1/2 teaspoon jalapeño pepper, red onion, carrot, cilantro, salt and ground black pepper.
2. Toss all ingredients together; taste.
3. If more lime juice, jalapeño and/or salt are needed, add a little more; taste once more.
4. If needed, adjust seasonings again.
5. Serve the tuna ceviche immediately on corn tostadas.
6. The tuna ceviche can be made a few hours ahead on the same day, covered and refrigerated.
Text & Photograph ©2025 Nancy DeLucia Real
Nancy DeLucia Real is an art historian and chef. She has led culinary courses at the Italian Cultural Institute, The Getty Center and The Getty Villa and is a former member of the Culinary Historians of Southern California. Nancy's gastronomy training took place in the heart of Italy under the tutelage of her grandmother. She has taught international cuisine at Williams Sonoma and Sur la Table Stores. Nancy's art history & culinary courses are ongoing at various institutions. She also teaches private cooking classes. 
