Ceviche de Atún (Tuna Ceviche)


Father’s Day is this weekend and I am sure all of you are planning to do something special for that important man, specially if that man has been a very good dad. Here at home we are celebrating the hubby “el inglés” and also we are remembering my dad, who sadly past away almost nine years ago, so for that reason I thought to make something super mega special, something that my dad and my hubby would like a lot and I came out with this dish which is a deconstruction tuna ceviche, I know it sound a bit posh, but it is a way just to say that I making tuna ceviche in another way.

My dad was totally a sea person, he was born near the beach and grew up a bit wild, almost hunting & fishing his food. He loved fish and seafood and would always cooked wonderful and delicious dished with these ingredients and living in a port city (Ensenada, BC) would meant that fish and seafood was widely available and very fresh.

I would never going to forget our day trips to the rocky beaches, where he and my uncles would go into the rocks and picked up mussels, they would picked big buckets of them and we would eat mussels for days. And at home we would always eat fish in different ways and lots of prawns, clams, octopus. Those were very nice memories of my childhood and every time I talk about my dad I can’t help it and I always end up crying.

He, my dad, was such a good cook and man, el zurdo, how his friends used to call him, was in love with food and would cook everything from scratch, so I grew eating everything you can think of and in my house there wasn’t any of that frozen rubbish food. In fact he used to cook in my family, not my mum and when he passed away, one of the things she missed the most was my dad’s food, so maybe, my mum is right and I have the love for cooking in my blood.

I consider myself very lucky to have been raised by my gordito Martin, the best dad in the whole universe and I can continue writing about all the  lovely, happy and sometimes embarrassing stories that I lived with him, but then I probably would ended up writing a book instead of a recipe, so instead I will continue cherish them in my heart and for now I will share with you this lovely recipe that I know he would have been quite impressed.

And for all the good dad out there I hope you have a lovely day! You really deserve it! Here at home we are going to make el inglés day very special. X

For this recipe try to get very fresh tuna, I bought mine in a Japanese shop, so I know it is very fresh.

Ceviche de Atún (Tuna Ceviche)

Servings 2
Cook Time 30 mins


  • 150 gr diced fresh tuna
  • 1 perfectly ripe avocado mashed
  • 1/2 cucumber peeled & thinly sliced
  • 1/4 red onion thinly sliced
  • 1/2 red chilli thinly sliced
  • A few fresh coriander (cilantro) leaves
  • 1 lime
  • Salt to taste
  • 1/2 sesame seeds

To eat

  • Corn tostadas or thin water biscuits
  • Chilli oil (optional)


  • Have all the ingredients cut and ready. This is a very simple recipe, but packed with flavour.
  • On a plate lay the cucumber and set aside
  • Mashed the avocado and add some lime juice and salt and lay it on top of the cucumber.
  • Then just place the fresh tuna on top of the avocado (do it in a nice way, so it look pretty)
  • Then add a bit of red onion, chilli slices and some coriander leaves.
  • Finish it off with lime juice, salt and sesame seeds.
  • Eat it on top of tostadas or biscuits and add some chilli oil to add even more flavour.
Course: Main Course
Cuisine: Mexican
Keyword: mexican food, tuna, ceviche, mexican classes, mexican cooking classes




Join the Conversation

  1. Anonymous says:

    Looks yummy (looking forward).

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