Tuna Ceviche with Guava Sauce
30 min.
Medium
Medium
A vibrant fusion of fresh tuna ceviche with a sweet-tangy guava sauce. This dish balances citrus acidity, mild heat, and tropical sweetness, perfect as an appetizer or light main course.
SCROLL DOWN
Fresh sushi-grade tuna
400 g (14 oz) fresh sushi-grade tuna, diced
Red onion
½ red onion, thinly sliced
Cucumber peeled & diced
1 cucumber, diced (peeled and seeded)
Jalapeño
1 jalapeño or serrano pepper, finely chopped
Cilantro chopped
¼ cup fresh cilantro, chopped
Avocado
½ avocado, diced
Lime juice
2 tbsp lime juice
Salt & Pepper
Salt and black pepper to taste
Guava pulp
1 cup guava pulp (fresh or canned)
Honey
1 tbsp honey or agave syrup
Salt
1 pinch salt
Chili de arbol
2 small chili de arbol (for a spicy kick)
30 min.
Add guava pulp, lime juice, honey, chilli de arbol, and salt into a blender. Blend until smooth. Taste and adjust sweetness or acidity if needed. (Optional) Strain for a silky texture. Chill in the refrigerator while preparing the ceviche.
Cut the tuna into small, even cubes (about 1–1.5 cm). Place in a cold mixing bowl.
Add lime juice, salt, and pepper to the tuna. Gently mix and let sit for 5–8 minutes (do not over-marinate to preserve texture).
Mix in red onion, cucumber, chili, and cilantro. Gently fold to avoid breaking the tuna.
Add diced avocado carefully at the end. Plate the ceviche. Drizzle guava sauce on top or around the plate. Optional garnish: extra cilantro, chili slices, or lime wedges.
Always use sushi-grade tuna for safety and best flavor. Keep ingredients cold to maintain freshness. Do not over-marinate the tuna; it should stay tender, not fully “cooked”. Balance is key: adjust sweetness (guava) vs acidity (lime).
Serving:
4
30 min.
Medium
Medium
A vibrant fusion of fresh tuna ceviche with a sweet-tangy guava sauce. This dish balances citrus acidity, mild heat, and tropical sweetness, perfect as an appetizer or light main course.
Fresh sushi-grade tuna
400 g (14 oz) fresh sushi-grade tuna, diced
Red onion
½ red onion, thinly sliced
Cucumber peeled & diced
1 cucumber, diced (peeled and seeded)
Jalapeño
1 jalapeño or serrano pepper, finely chopped
Cilantro chopped
¼ cup fresh cilantro, chopped
Avocado
½ avocado, diced
Lime juice
2 tbsp lime juice
Salt & Pepper
Salt and black pepper to taste
Guava pulp
1 cup guava pulp (fresh or canned)
Honey
1 tbsp honey or agave syrup
Salt
1 pinch salt
Chili de arbol
2 small chili de arbol (for a spicy kick)
30 min.
Add guava pulp, lime juice, honey, chilli de arbol, and salt into a blender. Blend until smooth. Taste and adjust sweetness or acidity if needed. (Optional) Strain for a silky texture. Chill in the refrigerator while preparing the ceviche.
Cut the tuna into small, even cubes (about 1–1.5 cm). Place in a cold mixing bowl.
Add lime juice, salt, and pepper to the tuna. Gently mix and let sit for 5–8 minutes (do not over-marinate to preserve texture).
Mix in red onion, cucumber, chili, and cilantro. Gently fold to avoid breaking the tuna.
Add diced avocado carefully at the end. Plate the ceviche. Drizzle guava sauce on top or around the plate. Optional garnish: extra cilantro, chili slices, or lime wedges.
Always use sushi-grade tuna for safety and best flavor. Keep ingredients cold to maintain freshness. Do not over-marinate the tuna; it should stay tender, not fully “cooked”. Balance is key: adjust sweetness (guava) vs acidity (lime).
Serving:
4
_20_11zon.webp)
