Tuna Aguachile
Tuna Aguachile is a bold, vibrant twist on the classic Mexican dish—quick to make and packed with flavor. In this version, canned tuna is tossed in a bright green blend of lime, cilantro, cucumber, and serrano chiles for a spicy, citrusy marinade that brings the seafood to life. Finished with creamy avocado and extra fresh toppings, it’s refreshing, protein-packed, and perfect for tostadas or chips.
Ingredients
- 2 serranos, plus more for plating
- Juice and zest of 6 limes
- 1 small garlic clove
- 8 – 10 sprigs of cilantro, plus more for plating
- 2 mini cucumbers, peeled, plus more for plating
- Salt, to taste
- 12 oz canned tuna in water, drained
- 1/2 avocado, diced
Instructions
- 2 serranos, plus more for plating
- Juice and zest of 6 limes
- 1 small garlic clove
- 8 – 10 sprigs of cilantro, plus more for plating
- 2 mini cucumbers, peeled, plus more for plating
- Salt, to taste
- 12 oz canned tuna in water, drained
- 1/2 avocado, diced
Notes
- Canned tuna makes this super accessible, but feel free to sub in fresh sushi-grade tuna for an elevated version.
- Use a ripe but firm avocado so it holds its shape and doesn’t turn mushy in the aguachile.
- This is best served cold and fresh—prep right before serving.
- Add thinly sliced red onion or radish for a little crunch and color.
- For a milder version, use one serrano or swap in jalapeño.
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