Tuna ceviche with papaya is the perfect dish when you’re in the mood for something fresh, light, and full of flavor. The combination of fresh tuna, sweet papaya, lime, and a savory dressing made with soy sauce and grapefruit makes for a surprising appetizer or a light lunch. This recipe is easy to make and is ready to serve in just a few minutes.
Tuna ceviche with papaya
20 minutes
Average
What is ceviche?
Tuna ceviche with papaya is a delicious variation on the classic South American ceviche. In a traditional ceviche, raw fish is briefly marinated in lemon or lime juice, which firms up the fish’s texture without the use of heat. Tuna is an excellent choice for this thanks to its mild flavor and firm texture. Combined with sweet papaya, the result is a fresh and summery ceviche that’s perfect as an appetizer.
How to Make Tuna Ceviche
To make tuna ceviche with papaya, use sashimi-grade tuna cut into neat cubes. Marinate the tuna briefly in fresh lime juice so that the fish firms up just a little but remains deliciously tender. The sweet papaya adds a tropical touch, while a dressing made with soy sauce, grapefruit, and other seasonings creates a perfect balance of sweet, sour, and umami. Serve the ceviche immediately for the very best flavor and texture.
More recipes with tuna
Looking for more recipe ideas with tuna? How about this one tuna crudo with orange and chili!
What you need:
2
200 gr raw tuna
sashimi-grade
juice from 2 limes
juice from 1 orange
1 tsp soy sauce
1/2 papaya
1/2 cucumber
red or green chili pepper
chopped
1 stalk of spring onion
chopped
salt and pepper
olive oil
chili flakes
What to do:
1
Cut the tuna into small cubes and place in a bowl. Add the lime juice and soy sauce, and toss well. Let it marinate for 10 minutes.
2
Cut the papaya and cucumber into small cubes and place them in another bowl. Add the sliced bell pepper and half of the green onion, along with the orange juice, chili flakes, and a generous pinch of salt and pepper.
3
Divide the papaya salad among plates and spoon the tuna on top. Garnish with the green onions, some extra chili flakes, and a pinch of salt and pepper.
