Cook Fancy, Eat Cheap: Easy Tuna Ceviche

You’ve been splurging like a celebrity or parsimoniously following your budget—either way, it’s the end of the month and you’re almost broke. Here’s a recipe that is cheap, easy to make, low-cal, no-carb, dairy-free, gluten-free, and I think that’s reason enough. It’s also a really good twist on ceviche, a popular seafood dish originating from Peru, which traditionally cooks raw fish using citrus-based juices. The difference is this recipe uses an affordable can of tuna instead of a fresh fillet of fish.


On-a-Budget Tuna Ceviche

1 to 2 servings



  • 1 can of tuna, in water
  • 2-3 limes/ 2 limes and a lemon
  • 1 tbsp of olive oil (or, fancy it up with some truffle oil)
  • 1 small red onion
  • 1 soft tomato
  • 3 sprigs of cilantro
  • 1 small avocado
  • Habanero pepper, or other chili pepper, seeded, chopped
  • Salt to taste

*If you’re not feeling the no-carb, you can always add some chips, tostadas, or for a healthier option, baked sweet potato crisps or even lettuce

*If you have access to a Latin American store, add a pinch of aji amarillo


Drain the tuna and place in a bowl. Add the lime and/or lemon juice, and leave it to sit.

Chop the red onion, tomato, chili, cilantro, avocado, and add to the tuna.

Finally, add the olive oil and salt to taste. Add a dash of aji amarillo if you wish.

And dig in, darlings!

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