Beet and Smoked Tuna Ceviche

Smoked Tuna and Beet Ceviche Recipe

Hello! We're going to prepare a vibrant combination that unites land and sea in a spectacular way. The earthy sweetness of the beet plays incredibly well with the deep notes of smoked tuna, all lifted by the fresh acidity of lemon; it's a light dish but with a lot of personality, ideal for surprising without complicating life in the kitchen.

Preparation time

Organizing our time is key to enjoying the process without rushing. Here's the estimated breakdown so everything turns out perfectly.

• Preparation: 25 minutes
• Cooking: 40 minutes (for the beet only, you can do this in advance)
• Total: 1 hour and 5 minutes
• Servings: 4 people
• Difficulty: Easy

Ingredients

The quality of the product is what will make this dish shine. Look for fresh ingredients and, above all, good smoking in the tuna for that special touch.

• 400 grams of smoked tuna loin (whole piece for dicing)
• 2 medium beets (beetroots)
• 1/2 red onion
• 1 ripe but firm avocado
• 1 medium cucumber
• 2 serrano chilies (adjust to taste)
• 1/2 cup fresh lime juice (freshly squeezed)
• 2 tablespoons orange juice
• 3 tablespoons extra virgin olive oil
• 1 small bunch of fresh cilantro
• Sea salt to taste
• Freshly ground black pepper
• Corn tostadas (Optional, for serving)

For decoration (Optional)

• Toasted black or white sesame seeds
• Radish or cilantro sprouts

If you can't find whole smoked tuna loin, you can use medallions of fresh tuna and sear them, although the flavor will change. If you don't have raw beets, the pre-cooked vacuum-sealed version sold in supermarkets works very well and saves you cooking time. If you don't like the taste of cilantro, you can substitute it with fresh parsley or even mint for a more exotic touch.

Utensils we will use

We don't need sophisticated equipment; with the basics from your kitchen, we can achieve a restaurant-quality result.

• Medium pot (for cooking the beets)
• Stable cutting board
• Well-sharpened chef's knife
• Large glass or stainless steel bowl (avoid reactive metal like aluminum due to the lemon)
• Citrus juicer
• Tablespoon for mixing
• Vegetable peeler

Preparation

The secret to this ceviche lies in the order of the cuts and respecting the textures. We don't want a puree; we want to feel each ingredient separately.

1. Beet preparation

   Initial cooking. Wash the beets very well under the tap to remove all soil. Place them in the pot with water to cover them and bring to medium-high heat. Cook until, when inserting a thin knife into the center, it goes in and out smoothly, but still feeling some firmness (approximately 30-40 minutes depending on the size).

2. Cooling and peeling. Once cooked, remove them from the water and let them cool completely. A trick is to peel them by rubbing the skin with your fingers under a stream of cold water; the skin will come off easily.
3. Cut into cubes. Cut the beet into medium cubes, approximately 1 centimeter per side (macedoine). We want it to have presence in each bite. Set aside in a separate bowl for now so it doesn't immediately stain everything red.

4. Knife work and vegetables

   The onion. Peel the red onion and cut it into thin slices (feathers) or very small cubes (brunoise). If the flavor is too strong for you, you can soak it for 5 minutes in ice water and drain it well.

5. The cucumber. Peel the cucumber, cut it in half lengthwise and remove the seeds with a small spoon; this prevents the ceviche from becoming watery. Cut the pulp into cubes the same size as the beetroot or slightly smaller.
6. The spicy touch. Wash the serrano chilies. Cut them into very thin slices or chop them finely. If you want flavor but not spiciness, remove the veins and seeds before chopping.
7. The tuna. Take your piece of smoked tuna and cut it into uniform cubes, ideally the same size as the beetroot cubes so that the dish looks harmonious. Being smoked, the meat is firm and easy to handle.

8. Mixing and seasoning

   Combine the dry ingredients. In the large bowl, place the tuna, cucumber, onion, chili, and cilantro, previously washed, disinfected, and finely chopped.

9. Incorporate the beetroot. Now carefully add the beetroot cubes. From here, we will mix with enveloping movements to avoid beating or excessively coloring the other ingredients prematurely.
10. The citrus vinaigrette. In a small glass, mix the lemon juice, orange juice, olive oil, a good pinch of salt and pepper. Whisk lightly with a fork to emulsify.
11. Final marinating. Pour the citrus mixture over the bowl with the ingredients. Stir gently to coat everything. Unlike raw fish that needs to be «cooked» in lime, here the tuna is already cured/smoked and the beetroot cooked, so we are only looking to integrate flavors. Let it rest for 10 minutes.
12. The avocado. Just before serving, cut the avocado into cubes. We add it at the end so that it doesn't oxidize or fall apart when mixed.

To finish and serve

Once the resting minutes have passed, taste the juice at the bottom. It's time to adjust the salt or add a little more lime if you find it too sweet due to the beetroot. Add the avocado cubes very delicately on top. Serve immediately in deep plates or wide-mouthed glasses to make it look appealing. Accompany it with crispy corn tostadas or crackers. If you like to experiment, this dish is divine if you serve it similar to how you would present a sierra ceviche, with plenty of juice and crackers on the side.

Nutritional Information

This dish is an excellent option if you're looking for something light yet nutritious. The values below are estimates per serving for your reference.

• Calories: 320 kcal
• Proteins: 28 g
• Fats: 15 g
• Carbohydrates: 18 g
• Fiber: 6 g

Note: Values are approximate and may vary depending on the size of the avocados or the amount of oil used.

5 keys to make it perfect

Sometimes the smallest details make a big difference between a good dish and a memorable one. Here are my secrets for this recipe.

1. The beet's doneness: It is vital that it doesn't become too soft. It should offer a little resistance when bitten («al dente») to contrast with the softness of the avocado and tuna. If overcooked, it will fall apart in the ceviche, creating a mushy texture.
2. Uniform cut: Try, with patience, to ensure the tuna and beet are the same cube size. This is not just for aesthetics; it ensures that each spoonful has a perfect balance of flavors.
3. Temperature: This dish should be served very cold. If you cooked the beet, make sure it is completely cold before mixing. You can even refrigerate the bowl 15 minutes before serving.
4. Sweet-sour balance: Beetroot is very sweet. Don't skimp on the lemon and salt. Orange juice helps to round it out, but the acidity is what cuts through the earthy sensation and refreshes the palate.
5. The olive oil: Use a good quality one. Being a cold preparation, the flavor of the oil is very noticeable and provides that silky touch that unites the liquids with the solids.

When is it ideal to enjoy it?

This smoked beet and tuna ceviche is incredibly versatile. It's the star dish for a summer lunch on the terrace or a weekend family meal when it's hot and no one wants to turn on the oven. It works wonderfully as an elegant appetizer at a dinner party, as its intense red color really dresses up the table. Also, being light yet satisfying thanks to the tuna protein, it's an excellent option for a weekday dinner when you want to eat healthy without getting bored. Pair it with a refreshing drink like a watermelon and cucumber agua fresca to complete the experience.

Comparison table

If you like this style of fresh dishes, you might also be considering other options. Here I'll help you see the differences so you can choose what you crave most today.

Frequently asked questions (FAQ)

Share your experience

Cooking is for experimenting and sharing. I would love to know how your ceviche turned out, if you added your personal touch or if you dared to change any ingredient. Leave your comment and share your own tricks so we can all keep learning!

Culinary glossary

So you don't get lost with the terms, here I simply explain some words we use in cooking.

• Macedonia: It is a type of cut in cubes of approximately 5 mm to 1 cm. It is widely used for fruit or vegetable salads so that everything has a uniform size.
• Brunoise: It is a cut into very small cubes (1-2 mm). We use it in onion to give flavor without encountering large, strong pieces when chewing.
• Emulsify: It is the action of mixing two liquids that normally do not combine well (like oil and lemon) by beating quickly until a unified and slightly thicker sauce is achieved.
• Al dente: Italian term meaning «to the tooth». It refers to the ingredient (pasta or vegetable) being cooked but maintaining a pleasant firmness when bitten, not watery.
• Rectify: It means tasting the food almost at the end of preparation and adjusting salt, pepper, or acidity as needed so that the flavor is perfect.