3 Tuna Ceviche with Salsa Criolla

Preparation info

  • Difficulty


  • Serves:


Appears in

My Street Food Kitchen

My Street Food Kitchen

By Jennifer Joyce

Published 2015

  • About

Buy tuna fillet that is the middle of the loin, free from the sinewy fat marbling as this is too chewy for ceviche or sashimi. Salsa criolla is a Peruvian salad in which the onions are soaked in salted iced water to remove the harsh taste and then tossed with fresh lime, chillies and coriander. It’s shockingly good with the raw tuna, scooped up with the crisp tortilla chips: this version is shown in the photograph. Be sure to make some chilly caipirinhas to go alongside and quench everyone’s thirst.

Preparation: 20 Minutes, Plus 40 Minutes Marinating


  • juice of 1 orange
  • 170 ml ( fl oz/ cup) lime juice
  • 2 teaspoons caster (superfine) sugar
  • 2 teaspoons salt
  • 400 g (14 oz) sashimi-grade skinless tuna fillet
  • 2 tablespoons coarsely chopped coriander (cilantro) leaves

Salsa criolla

  • 1 red onion, sliced into thin half moons
  • 1 thumb-size green chilli, sliced into thin rings
  • 1 red banana chilli or romero pepper, halved, seeded, thinly sliced
  • tablespoons lime juice
  • tablespoons white wine vinegar


To make the salsa criolla, put the onion in a small bowl, cover with 125 ml (4 fl oz/½ cup) of lightly salted iced water and stand for 10 minutes. Drain and pat dry with paper towel, then combine with the remaining salsa ingredients and stand at room temperature for 10 minutes before serving.

Just before serving, mix together the lime juice, orange juice, caster sugar and salt. Cut the tuna into small slices, about 5 mm (¼ inch) thick, and toss in the mixture with the coriander. Arrange the slices on a serving platter or on individual plates. Top each with the salsa criolla and extra coriander leaves if you like. Serve with Baked Tortilla Chips.