Tuna Ceviche with Avocado
Recipe by Jaclyn Irwin
Ingredients
7
Time
20m
Serves
4
Ceviche cups made with fresh sushi grade tuna, avocado, serrano pepper and red onion make for the perfect snack, side or appetizer. This is great for gluten free, low sugar, kosher, keto, paleo, and IBS conditions or diets.
Gluten-Free
Appetizer
Ingredients
1/2 lb
Sushi Grade Tuna
1/4
Red Onion
1/2 thinly sliced
Serrano Pepper
1/2 large
Avocado
2 Tbsp
Cilantro
1/3 cup
Lime Juice
1/2 tsp
Kosher Salt
Instructions
1
Chop the tuna into bite sized cubes.
2
In a large bowl, add the tuna, red onion, serrano pepper, avocado and cilantro. Add the lime juice and toss to combine.
3
Place in the fridge for about 20 minutes to “cook” the tuna.
4
Season with salt.
5
Divide into cups and serve with crispy tortilla chips. Enjoy!
Explore More
More Recipes by Jaclyn Irwin
Toronto based Holistic Nutritionist, Jaclyn Irwin, aims to encourage women to end years of yo-yo dieting and develop a healthier relationship with food. As founder of Holistic Foodie, a food and lifestyle blog filled with delicious recipes, wellness tips and green beauty, she is blending her love of food with gentle nutrition and showing you how to enjoy both kale and cocktails.
