Tuna Ceviche with Calamansi Recipe

Make this tuna ceviche recipe with a well-loved Pinoy favorite, calamansi.

This tuna ceviche recipe is a Mexican aguachile with a Filipino twist. Here’s a proudly Pinoy version using calamansi and siling pangsigang.

Tuna Ceviche with Calamansi Recipe

Idge Mendiola
Make this tuna ceviche recipe with a well-loved Pinoy favorite, calamansi.
Prep Time 45 minutes
Total Time 45 minutes
Cuisine Filipino
Servings 6

Ingredients
  

Tuna Ceviche with Calamansi Ingredients

  • 3/4 Cup coconut water
  • 4 tablespoons Calamansi Juice
  • 4 to 5 green finger chili (siling pangsigang)
  • 1 1/2 tablespoons olive oil
  • Salt to season
  • 500 Grams sashimi-grade tuna sliced into 1-inch squares
  • 1 medium Cucumber peeled into ribbons
  • 1/2 red onion sliced thinly
  • 1/2 Cup jicama (singkamas) cubed
  • 1/2 Cup avocado (slices), Optional
  • cilantro (wansoy) (leaves), for garnish

Instructions
 

  • Make the aguachile: Combine coconut water, calamansi juice, and chilies in a blender; process until well combined. Transfer to a bowl and stir in olive oil. Season with salt.
  • Add tuna to the aguachile. Marinate in the refrigerator for at least 30 minutes or overnight, depending on your preferred doneness of the fish.
  • To serve, arrange tuna, cucumber, onions, singkamas, and avocado in a shallow bowl. Drizzle with more aguachile. Garnish with cilantro. Serve this with nacho chips for scooping out the fish, vegetables, and the ceviche. 
Keyword ceviche recipe, ceviche, Tuna Ceviche with Calamansi Recipe, Tuna Ceviche with Calamansi, Tuna Ceviche, Tuna Ceviche recipe, calamansi
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