Tre-Fin Albacore Tuna Ceviche

Here’s a great “recipe” for an appetizer that everyone loves. Make a big batch, with a whole loin or even two. Ceviche keeps beautifully for several days, and many prefer it on the second or third day when the fish is less raw, and slightly firmer. (When combined with raw fish, the citric acid in lime juice “cooks” it without changing its flavor, causing it to become firm, but still tender and opaque.)

If you are cutting medallions, you will likely have end pieces and trimmings left over. These scraps can be turned into a small batch of fresh ceviche for a future meal.


  • Tre-Fin Day Boat tuna loin(s), partially thawed
  • Sea salt
  • Cilantro
  • Limes
  • Pico de gallo (optional)
  • Tortilla chips for serving


    Cut the loins into small pieces, approximately 1/2-inch cubes. It’s easiest to do this with a mostly frozen loin, so let the frozen loin sit on the kitchen counter 45 minutes to an hour, before you begin to cut it.

    Place the cubed fish in a non-reactive bowl with a tight-fitting lid. Juice enough limes that the fish is nearly covered with lime juice. (You can’t really have too much, since you’ll be draining it off later.) Add in a few healthy pinches of sea salt and big handful of coarsely chopped cilantro, and stir well to combine. Taste the fish and see what it needs. Add more seasoning as desired, cover and place in the refrigerator to marinate at least 2 to 3 hours, or up to three days.

    To serve, drain the excess lime juice from the fish, season to taste with additional salt and cilantro, if desired, and serve with your favorite tortilla chips.

    We’re fans of simple, and ceviche made with Tre-Fin Day Boat tuna doesn’t need more, but the crowd really goes wild when you add some good fresh pico de gallo to the ceviche. If you buy a good premade brand from the store, make sure to drain it well before gently folding it into your ceviche.

    The pico de gallo we make when we have time is simple and delicious: finely diced cucumber, tomato (seeded), onion and jalapeno with a squeeze of lime juice and a pinch of salt. Let the pico de gallo sit and marinate while the fish does, then drain both before combining.