Easy Poached Tuna Ceviche
A fresh, light take on ceviche using gently poached tuna for a clean, delicate texture. Bright citrus and simple ingredients bring everything together without overpowering the fish.
Perfect for a quick, refreshing dish that’s a little different from the usual.
15 Mins. 15-30 Mins. 3 Mins. 2
🛒 Ingredients:
- 200g Australian Tuna Steak (fully thawed)
- Juice of 2 limes
- 1 tbsp lemon juice
- 1 tbsp olive oil
- ¼ red onion, finely diced
- ½ red chili, finely chopped (optional)
- 1 tbsp chopped coriander
- Salt & pepper to taste
- Optional: diced cucumber, mango, or avocado
👨🍳 Instructions:
- Lightly poach the tuna: Bring a small pot of water to a gentle simmer. Add the tuna and poach for 2–3 minutes until just opaque. Remove and cool.
- Dice the tuna: Cut into small cubes once cooled.
- Marinate: In a bowl, combine lime juice, lemon juice, olive oil, onion, chili, coriander, salt, and pepper. Add tuna and toss gently.
- Chill: Let it marinate in the fridge for 15–30 minutes.
🍽️ Serving Suggestions:
- Spoon into lettuce cups, over tostadas, or with crackers.
✨ Pro Tip:
Poaching gives you peace of mind while keeping the texture tender. You can also sear the tuna briefly on all sides and cube it for a firmer bite.
This ceviche highlights fresh flavors — see why Tasmanian Salmon works so well in Hong Kong kitchens.
This recipe uses:
