Recipe: Canned tuna ceviche with avocado

Tuna and avocado make a delicious combination and this recipe makes a tuna ceviche with avocado that will have you wanting more and more.

Servings: 2


  • 2 tbsp minced red onion
  • 1 to 1½ limes
  • Salt and freshly ground black pepper, to taste
  • 1 tsp olive oil
  • 140 g Elite tuna in sunflower oil, drained
  • 1 medium seeded plum tomato, finely diced
  • 2 tbsp chopped coriander
  • 1 jalapeño, minced (keep seeds for spicy) or you can use pickled
  • 3 drops Tabasco sauce (optional)
  • 55 g sliced avocado (½ medium)


  1. In a medium bowl, combine the red onion, pinch of salt, juice of 1 lime and olive oil.
  2. Mix in the chopped coriander, jalapeño, drained tuna, tomato, and Tabasco, if using.
  3. Taste for salt and lime juice, adjust to taste.

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