Tuna Ceviche Tacos

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Ceviche-style tuna taco served with toasted corn tortillas and finished with a creamy ginger soy sauce.

Prep Time15

Cook Time30

Total Time30

Course: Dinner

Cuisine: Mexican, Peruvian

Servings:

Author: Shawn Williams

Ingredients

1 pound ahi tuna cubed
2 limes juiced
1 mango chopped
1 avocado chopped
1 Fresno or jalapeno pepper diced
1 cup cilantro chopped
1/2 red onion finely diced
salt to taste
Corn tortillas toasted, for serving
limes optional for serving
cilantro for topping

Creamy ginger soy sauce

1/2 cup mayo
1/2 lemon juiced
1-2 tablespoons soy sauce
1 teaspoon fresh ginger grated

Instructions

Combine the tuna and fresh lime in a large bowl. Season with salt and stir to mix. Optionally, let “cook” (marinate) in the citrus for about 30 minutes. Since this dish is typically made with raw shrimp, this step is not 100% mandatory with quality fresh tuna.
Combine the ginger soy sauce ingredients in a small bowl. Mix until creamy. If you grate your ginger, it should be fine enough to mix into the sauce with minimal lumps. You can optionally blend.
Add mango, red onion, cilantro, chile, and avocado to the tuna. Toss to mix everything together.
Serve ceviche over toasted corn tortillas topped with extra cilantro and a drizzle of creamy ginger soy sauce.

Notes

Both bigeye and yellowfin tuna fall under the "Ahi" tuna nomenclature. Yellowfin tuna tends to be dark red (almost maroon), whereas bigeye tuna is more red/pink. Regardless, look for tuna that is vibrant in color and slightly shiny. Tuna that appears dull, matte, or browning is likely not as fresh. Color is not always going to be an indicator of freshness, but hopefully, it points you in the right direction.

The creamy ginger soy sauce can be stirred together in a bowl or blended. I use a microplane for very fine ginger, making any lumps very minimal.

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