Ingredients
- ounces sashimi grade tuna
- /4 bunch green onions, thinly sliced
- /2 medium onion, finely diced
- teaspoons minced fresh ginger
- fresh jalapeno pepper, seeded and minced
- /4 cup lemon juice, or to taste
- /4 teaspoon soy sauce, or to taste
Instructions
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Step 1
Start by cutting the tuna into neat half-inch cubes and place them in a glass bowl. Add the diced onion, green onions, ginger, and jalapeño, then pour in the lemon juice and soy sauce. Gently fold everything together—I find a flexible spatula works best to avoid breaking the fish. Cover tightly and let it rest in the fridge for 2 to 3 hours
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Step 2
the acid will slowly turn the tuna opaque and infuse every bite with zesty flavor. Before serving, give it a quick taste. If you prefer a sharper tang, add another splash of lemon juice or a tiny dash more soy sauce for savory depth. Spoon into chilled bowls or serve on cucumber slices for a true keto crunch. The result is a refreshing, no-cook dish that highlights the tuna’s natural richness.
Chef's Tip
I always check the tuna by touch—it should be firm and shiny with no fishy aroma. For an even cleaner taste, soak the diced onion in ice water for 10 minutes before adding to mellow its bite, letting the citrus shine through.
Storage Tips
Keep leftover ceviche in an airtight container in the refrigerator for up to 24 hours. The fish will continue to ‘cook,’ so enjoy it sooner for the best texture—never reheat, just serve chilled.
Variation Tips
Fold in diced avocado for a creamy keto boost just before serving. Swap tuna with salmon or scallops if you crave variety, adjusting marination time as needed for thickness.