How to Make Ceviche de Atún (Canned Tuna Ceviche)

Need a fresh, no-cook hit to add to your menu? Make this easy ceviche de atún in just 15 minutes with canned tuna! It’s light, refreshing, and packed with protein. No marinating raw fish is required for this recipe. Serve it as an appetizer with corn tortilla chips or a main course alongside my garlic rice.

I typically make ceviche by marinating white raw fish in citrus juice, but that takes a bit more preparation. So when one of my cousins in Mexico told me he makes ceviche de atun using canned tuna, I decided to give it a try. This recipe is super easy to make and reminds me of a refreshingly light spin on traditional tuna salad that’s doused in mayonnaise. I like to serve it on crispy tostadas over a thin layer of mayo and topped with a drizzle of spicy salsa macha.

INGREDIENTS YOU’LL NEED

I always have canned tuna in my pantry, which makes this recipe very convenient to make. All you need is a few fresh ingredients, including: cilantro, tomato (I prefer Roma because they’re less watery than other varieties), red onion, jalapeño or serrano peppers, limes (I like the tang in key limes), and one cucumber (small Persian cucumbers maintain their crunch better than other varieties). I also prefer using canned tuna in olive oil, but any type of canned tuna will work. Last but not least, for cooking and seasoning, I use either Diamond Kosher Salt, or Maldon Salt Sea Salt Flakes.

If you’re looking for more seafood inspiration, be sure to check out my camarones al mojo de ajo recipe!

STEP-BY-STEP INSTRUCTIONS

1. Prepare ingredients

• Chop tomato, cucumber, chili peppers, onion, and cilantro.
• Using your hands or a small handheld citrus press, extract juice from limes. Be sure to strain out any seeds.

2. Mix ingredients

• Add fresh ingredients to a large bowl and mix.

3. Season with salt

• Season with salt, mix, taste, and adjust for salt once more if necessary.

4. Serve and enjoy

• Make it a meal and serve this ceviche de atun on a crispy tostada shell alongside my buttery garlic rice. I like to add a light layer of mayonnaise to my tostada before topping it with the ceviche de atún and a drizzle of spicy salsa. You can also serve it as an appetizer with store-bought or homemade corn tortilla chips!

RECOMMENDED BY LOLA FOR THIS RECIPE

I prefer Shun knives for slicing and dicing ingredients in recipes like this. They’re lighter weight than larger German knives and fit well in my hand. VIEW PRODUCT

LOOKING FOR MORE FRESH INSPIRATION?

Consider these recipes:

• Mango Salsa
• Honey Dill Salmon (it’s delicious with my mango salsa!)
• Cactus Ceviche
• Fresh Nopales Salad
• Fresh Lentil Salad

This recipe was originally published on August 13, 2014 and updated with step-by-step instructions and images on June 20, 2025.

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