Description

Fresh sushi-grade ahi tuna is marinated in a bright lime mixture, then tossed with creamy avocado, crisp cucumber, jalapeño, and cilantro. Served with golden air-fried egg roll chips, this Ahi Tuna Ceviche is a refreshing appetizer with the perfect balance of citrus, savory flavor, and heat.

Ingredients

Scale

6 egg roll wrappers

Avocado oil spray or olive oil spray

Fine sea salt

1 pound sushi-grade ahi tuna, cut into 1/4-inch cubes

1/2 cup fresh lime juice (from about 5 to 6 limes)

2 teaspoons lime zest (from about 1 lime)

1 tablespoon extra-virgin olive oil

1/2 cup finely diced red onion (from about 1/2 small red onion)

1 small jalapeño, seeded and finely diced (about 2 tablespoons)

1 small garlic clove, finely grated (about 1 teaspoon)

1 teaspoon low-sodium soy sauce

3/4 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon chili crisp oil

1 large avocado, diced (about 1 1/2 cups)

1 cup diced English cucumber (from about 1/2 English cucumber)

1/4 cup chopped fresh cilantro

Flaky sea salt, to taste

Additional cilantro leaves, for garnish

Butter lettuce cups, for serving (optional)

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Instructions

Cut each egg roll wrapper into 4 triangles.
Lightly spray both sides with oil and arrange the triangles in a single layer in the air fryer basket.
Air fry at 350°F for 3 to 5 minutes, flipping halfway through, until golden brown and crisp.
Immediately season the warm chips with a light sprinkle of fine sea salt. Set aside to cool completely.
Pat the tuna dry with paper towels and cut into ¼-inch cubes.
In a medium glass or ceramic bowl, combine the tuna, lime juice, lime zest, olive oil, red onion, jalapeño, garlic, soy sauce, kosher salt, black pepper, and chili crisp oil. Stir gently to coat.
Cover and refrigerate for 20 to 30 minutes, stirring once halfway through. The tuna should become slightly opaque while remaining tender.
Just before serving, gently fold in the avocado, cucumber, and cilantro.
Taste and adjust with flaky sea salt, if needed.
Transfer to a serving bowl or individual glasses. Garnish with additional cilantro leaves and serve with a slotted spoon alongside the crispy egg roll chips or butter lettuce cups.

Notes

For the best texture, cut the ahi tuna into approximately ¼-inch cubes and keep it chilled until you’re ready to prepare the ceviche.

Marinate the tuna mixture for 20 to 30 minutes. The lime juice will begin to firm the tuna, so avoid marinating longer than necessary.

Add the avocado, cucumber, and cilantro just before serving to preserve their color, texture, and freshness.

Taste after folding in the final ingredients and adjust with flaky sea salt as needed.

Serve with a slotted spoon so excess marinade stays in the bowl rather than soaking the crispy egg roll chips.

Enjoy this ceviche the day it is made. For the freshest flavor and texture, serve it within a few hours of preparing it.

Leftovers can be refrigerated in an airtight container for up to 24 hours, but the tuna will continue to cure in the lime juice, becoming firmer, and the avocado may begin to brown. Gently stir the ceviche again before serving.

Prep Time: 20 minutes
Cook Time: 5 minutes
Category: Appetizer
Method: Air Fryer, No-Cook
Cuisine: Mexican