Citrus-Ginger Tuna Ceviche with Pickled Shallots & Crispy Seaweed

 

This ceviche twist balances the classic brightness of citrus with fragrant ginger, sweet-spicy pickled shallots, and a crunchy, umami-packed seaweed garnish. The combination of bold flavors and contrasting textures makes this dish a refreshing yet deeply satisfying take on traditional ceviche. This recipe leans heavily into knife skills, which makes a high-quality knife essential. I cannot praise the Masamato chef's knife highly enough. It holds an edge for a long time, and looks beautiful in the process. And for it's lifelong value, it's surprisingly affordable. 

Ingredients:

For the Ceviche:

• 1 lb fresh tuna, diced
• 1/4 cup lime juice
• 1/4 cup orange juice
• 1 tbsp rice vinegar
• 1-inch piece fresh ginger, grated
• 1 small serrano pepper, finely minced (optional, for heat)
• 1 tbsp coconut aminos (or low-sodium soy sauce)
• 1/2 tsp sea salt

For the Pickled Shallots:

• 1 shallot, thinly sliced
• 2 tbsp apple cider vinegar
• 1 tsp honey
• 1/4 tsp salt

For the Crispy Seaweed Garnish:

• 1 sheet nori, cut into strips
• 1/2 tsp sesame oil
• Pinch of salt

Instructions:

1. Pickle the Shallots: Mix sliced shallots with vinegar, honey, and salt. Let sit for 15 minutes.
2. Make the Crispy Seaweed: Brush nori strips lightly with sesame oil and toast in a dry pan for 30 seconds per side. Crumble and set aside.
3. Prepare the Ceviche: In a bowl, combine tuna, citrus juices, rice vinegar, ginger, serrano, coconut aminos, and salt. Stir and let marinate for 10-15 minutes (don’t over-marinate!).
4. Assemble & Serve: Drain excess liquid, fold in pickled shallots, and top with crispy seaweed. Serve with cucumber slices or plantain chips.

Why it Works:

The ginger and citrus combination adds a bright, aromatic punch, while the crispy seaweed brings an unexpected layer of texture and umami. The balance of acidity, spice, and crunch makes this ceviche a standout dish that is both refreshing and complex.

Visit our store to show your support.