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In the Kitchen with Vital Choice

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Ahi Tuna & Avocado Ceviche
A delectable yet simple recipe creates beautiful tuna and avocado appetizer boats.

Ahi Tuna & Avocado Ceviche

Welcome to my Colorado kitchen!

This series features me, Michelle — a writer and soccer mom from the Rocky Mountains — my husband and two kids, some beautiful Vital Choice seafood and lots of regular home cooking.

(Click here to learn more about me, below.)

I want to feature the products and preparations you’re curious about.

Have a suggestion? Question? Recipe you want me to test?

Email me and help to shape this series.

Summer heat has taken hold here in the Colorado Rockies, making it the perfect time to experiment with chilled seafood dishes.

For a quick late afternoon snack, I whipped up a very easy, very cool and very refreshing tuna-avocado ceviche using Vital Choice Wild Yellowfin (Ahi) Tuna.

This classic Latin American seafood dish is simply raw fish that’s been “cured” in citrus juice. Beyond that, ceviche can be as elaborate or as simple as you like.

As well as flavoring the fish, the citrus juice firms its flesh and turns it opaque, giving it the appearance and texture of being cooked.

The longer you keep the tuna in the citrus juice before you enjoy it, the longer it will seem to have been cooked.

I prefer a shorter marinade time, but feel free to experiment with timing, anywhere from no marinade time (just stir and serve) to one hour (I wouldn’t exceed this) in the refrigerator.

Because Vital Choice Wild Yellowfin Tuna is sushi-grade and wonderfully pristine, you can feel very confident serving this raw fish dish.

Vital Choice yellowfin, also known as ahi tuna, is line-caught by hand, cut into steaks, vacuum-packed, and flash-frozen to preserve the fresh-caught quality.

Because the tuna and avocado are rather rich together, I recommend using all the seeds in the jalapeño chili pepper, because the heat helps balance the dish.

And this ceviche dish is also excellent on tortilla chips, which add a bit of salt to further balance its acidity and richness.

My rating: 3½ out of 4 stars

Simple Yellowfin & Avocado Ceviche
Serves 6-8 as an appetizer


  • 2 5-ounce Vital Choice Yellowfin Tuna Steaks, thawed
  • ¼ small red onion
  • 3 fresh limes
  • ½ jalapeno pepper
  • 2 small ripe avocados
  • ¼ cup fresh cilantro
  • Kosher salt to taste
  • Small endive or lettuce leaves for serving (tortilla chips are also excellent!)

  1. Cut the yellowfin tuna steaks into ½-inch cubes and refrigerate covered in a glass bowl while you prepare the remaining ingredients.
  2. Dice the red onion and juice the limes. Add the red onion and lime juice to the yellowfin cubes, cover, and refrigerate, stirring once, for 10-20 minutes (we preferred 10).
  3. As the tuna marinates, mince the jalapeño pepper. For mild ceviche, discard all of the jalapeño seeds before mincing. For a bit more heat, use some or all of the seeds from the jalapeño half.
  4. Cut the avocado into ½-inch pieces. Roughly chop the cilantro. Combine the jalapeño, avocado and cilantro, season to taste with salt, and stir into the tuna after it marinates.
  5. Rinse and separate the endive or lettuce leaves to create small “boats.” Fill each leaf with a tablespoon of ceviche and serve immediately.

A Note from Michelle

Like you, I have a passion for beautiful-yet-healthy food that’s easy to prepare. 

While I do love making the occasional "fancy” dinner, most of the time I’m short on time and have a house full of hungry people who want to eat NOW.

I’m not a professional chef – just a busy mom who loves to cook and who’s focused on that intersection of healthy and delicious.

I want this series to feature the products and preparations you’re curious about.

Have a suggestion? Question? Recipe you want me to test?

Email me and help to shape this series.

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