Introduction 📜
Tuna-Avocado Ceviche with Salsa Macha is a bold, modern take on the traditional Latin American appetizer. Rich, meaty tuna meets the smoky crunch of homemade salsa macha in a refreshing, citrus-kissed bowl. Tossed with creamy avocado, crisp cucumber, and red onion, this quick ceviche is perfect for entertaining or enjoying on a hot summer day. Served over tostadas or eaten straight from the bowl, it’s bright, satisfying, and deeply flavorful.
Ingredients 🛂
1 1/2 pounds fresh ahi or albacore tuna, cut into 1/2-inch cubes
1/2 cup salsa macha, plus more to taste
1 teaspoon fine sea salt, plus more to taste
1 cup diced English cucumber
1 cup diced red onion
1 firm avocado, cut into 1/2-inch cubes
2 tablespoons fresh Key lime juice, plus more to taste
1/2 cup fresh cilantro leaves
Tostadas, for serving
Instructions 👨🍳
Step 1
Place the tuna in a glass or ceramic bowl. Stir the salsa macha well to combine the oil, chiles, and solids. Pour the salsa over the tuna and gently stir to coat. Season with salt and let sit for 5 minutes.
Step 2
Add the diced cucumber, red onion, and avocado to the bowl. Stir gently to combine. Add lime juice and more salsa macha if desired, adjusting to taste.
Step 3
Stir in the cilantro just before serving. Taste and adjust seasoning with additional salt or lime juice if needed. Serve immediately with crispy tostadas.
Nutrition Information 🧬
Calories: 280
Protein: 25g
Carbohydrates: 7g
Fat: 17g
Sodium: 420mg
Fiber: 3g
Quick Facts 📊
Cuisine: Mexican
Prep Time: 15 min
Cook Time: 5 min
Servings: 6
Difficulty: ⭐⭐
Storage and Reheating Tips ♻️
Refrigeration: Best consumed immediately, but can be refrigerated in an airtight container for up to 12 hours.
Freezing: Not recommended.
Reheating: Not applicable—ceviche is served cold.
Serving Suggestions 🍽️
Serve chilled over tostadas, tortilla chips, or fresh lettuce leaves. For a light meal, pair with a side of black bean salad or grilled corn. For drinks, try sparkling water with lime or a chilled agua fresca.
Recipe Origins 📜
Salsa macha is a traditional Mexican condiment made from olive oil, dried chiles, garlic, and nuts. It hails from regions like Veracruz and Michoacán and adds rich, smoky heat to everything it touches. In this recipe, the salsa transforms a simple ceviche into a deeply flavorful dish inspired by the coastal flavors of Puerto Vallarta and street food traditions of Mexico City.
Common Mistakes ❌
Using low-quality tuna: Use sushi-grade ahi or albacore for the best texture and taste.
Not mixing the salsa: Salsa macha separates—stir thoroughly before adding.
Over-marinating: The ceviche is ready in minutes; don’t let the lime juice break down the tuna for too long.
Recipe Variations 🔄
Vegan Option: Substitute tuna with diced watermelon, young coconut meat, or tofu for a refreshing plant-based version.
Gluten-Free Option: Ensure tostadas are gluten-free or serve with gluten-free crackers.
Low-Carb Option: Serve in lettuce cups or eat with a spoon for a light, carb-conscious dish.
Frequently Asked Questions 🔍
Can I make the salsa macha in advance?
Yes, and it’s even better the next day as the flavors meld.
Is regular lime juice okay instead of Key limes?
Yes, use what’s available—just adjust the amount to taste.
Can I use another type of fish?
Yes, firm white fish like halibut or snapper also work well.
Is this dish spicy?
It can be! Adjust the salsa macha to your preferred heat level.
