The fusion of bright, tropical flavors in these tuna ceviche tacos is the fresh, fish-forward taco you didn’t know you needed. Cubes of sushi-grade tuna are lightly marinated in citrus, tossed with mango, avocado, red onion, chile, and cilantro, then served on toasted corn tortillas and finished with a creamy ginger-soy sauce for a clean, sushi-inspired twist on fish tacos.
Ceviche traditionally means raw seafood “cooked” in citrus juice. The acid in lime or lemon changes the texture of the fish—firming and whitening the flesh—while preserving the bright, fresh flavors. This preparation is ideal for warm-weather meals or as a light dinner that pairs well with refreshing cocktails.
Ingredient Notes and Substitutions
- Tuna: Choose very fresh yellowfin or bigeye (ahi) tuna. If you prefer, you can substitute shrimp for a more classic ceviche approach.
- Lime juice: Used to marinate the tuna. Lemon works as an alternative.
- Fresno or jalapeño pepper: Fresnos are usually hotter and red; jalapeños are milder and green. Keep or remove seeds to adjust heat.
- Cilantro: If you dislike cilantro, substitute parsley or omit it entirely.
- Corn tortillas: Toast or char tortillas over a flame, on a grill, or in a hot skillet with a little oil to make them pliable and flavorful.
- Mayonnaise: Forms the base of the creamy ginger-soy sauce; sour cream or Greek yogurt can be used instead for a tangier result.
- Fresh ginger: Grate finely with a microplane for a smooth sauce. Ground ginger can be used sparingly if needed.
See the recipe card below for full ingredient amounts and serving information.
How Is Fish “Cooked” with Citrus?
The acidity in citrus denatures proteins in raw fish much like heat does, producing a firmer, opaque texture. Because no heat is applied, it’s important to start with the freshest fish available and to follow safe handling practices.
What to Look for When Buying Fresh Tuna
Both yellowfin and bigeye are commonly sold as ahi tuna. Color ranges from deep red to pinkish-red depending on species, but the best indicators of freshness are a glossy appearance and a clean, ocean-like scent. Avoid fish that looks dull, dry, or has an off odor. Purchase from a reputable fishmonger and keep the tuna cold until you prepare it.
More Seafood Recipes
Sesame Crusted Tuna with Cilantro Lime Aioli
Blackened Fish Tacos Recipe
Baja-Style Fish Tacos
Seared Tuna with Cucumber Salad and Ginger Soy Sauce
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Tuna Ceviche Tacos
Ingredients
- 1 pound ahi tuna, cubed
- 2 limes, juiced
- 1 mango, chopped
- 1 avocado, chopped
- 1 Fresno or jalapeño pepper, diced
- 1 cup cilantro, chopped
- 1/2 red onion, finely diced
- salt, to taste
- Corn tortillas, toasted, for serving
- limes, optional for serving
- cilantro, for topping
Creamy ginger soy sauce
- 1/2 cup mayo
- 1/2 lemon, juiced
- 1-2 tablespoons soy sauce
- 1 teaspoon fresh ginger, grated
Instructions
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In a large bowl, combine the cubed tuna and lime juice. Season lightly with salt and stir to combine. For a firmer, slightly “cooked” texture, let the tuna marinate in the citrus for about 30 minutes; with very fresh tuna this step can be shortened or skipped based on preference.
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Whisk the creamy ginger soy sauce: combine mayonnaise, lemon juice, soy sauce, and grated ginger in a small bowl until smooth. Adjust soy sauce to taste. You can also blend for an extra-smooth texture.
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Fold the mango, red onion, cilantro, diced chile, and avocado into the tuna. Toss gently to combine, taking care not to mash the avocado.
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Serve the ceviche mixture on warmed, toasted corn tortillas. Top with extra cilantro and a drizzle of the creamy ginger-soy sauce. Offer lime wedges on the side if desired.
Notes
For the ginger in the sauce, a microplane yields fine texture and minimizes fibrous bits. If you prefer a smoother sauce, briefly blend the ingredients.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.