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


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


  • 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. 
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