Chef Note:

The funny thing about citrus is that they come in season in the winter. But, at the same time, summer doesn’t seem very summery without a splash of lemon or lime in your drinks, marinades, or salads. This three-citrus ceviche is the perfect bright, punchy, and super flavourful dish to indulge in while sitting around a pool with friends.

Recipe courtesy of Haan Palcu-Chang

Three Citrus Albacore Tuna Ceviche with Jalapeño and Cilantro

Three Citrus Albacore Tuna Ceviche with Jalapeño and Cilantro Prep time: 30 mins Serves: two as a light meal or four as part of a larger meal


  • To marinade the tuna:
  • 450 g or 1 lb albacore tuna loin, cut into 1/2” cubes
  • 2 garlic cloves, finely minced
  • 1 tsp salt
  • 3/4 cup lime juice
  • scant 1/2 cup grapefruit juice
  • scant 1/2 cup orange juice
  • For the ceviche:
  • 1 tsp salt
  • 1 shallot, finely sliced
  • 1 cup of cherry tomatoes, cut into quarters
  • 1/2 cup of finely diced red bell peppers
  • To finish:
  • 1 jalapeno, sliced very thinly in rounds
  • 1 small handful of cilantro leaves
  • Tortilla chips


  1. 1 Mix the tuna with the rest of the marinade ingredients. Make sure that the tuna is fully covered with the citrus juice. Put the tuna in the fridge for 15-20 minutes, or until the tuna has started to firm up and begins to turn an opaque white-ish colour.
  2. 2 Mix the tuna well with the other ceviche ingredients. Taste for seasoning.
  3. 3 Place the ceviche in a serving dish. Sprinkle the jalapeno (only add a little if your spice tolerance is low) and cilantro leaves over the fish. Serve with tortilla chips to scoop up the ceviche and eat immediately.
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