Tuna ceviche over mixed greens with tortilla chips

SmartPoints® value per serving
Total Time
1 hr 17 min
17 min
0 min
Ceviche, raw fish marinated in citrus juice, is becoming increasingly popular in restaurants all over the country. Because the acid of the citrus juices “cooks” the fish, the dish can’t be allowed to marinate for more than 2 hours before the tuna takes on a mealy consistency. To make part of this dish early in the day, however, simply combine all the chopped ingredients, except the avocado and citrus juices, in a bowl and refrigerate until 1 or 2 hours before serving. Then, stir in the avocado and citrus juices. The real draw—for home cooks and chefs alike—is the clean, refreshing flavor and the lightness of this dish.


Uncooked yellowfin tuna

1 pound(s), very fresh, cut into 1⁄4-inch dice

Plum tomato(es)

2 medium, seeded and cut into 1⁄4-inch dice

Uncooked red onion(s)

1 small, finely chopped (about 1⁄3 cup)

Canned black beans

10½ oz, rinsed and drained


item(s), medium, peeled, pitted, and cut into 1⁄4-inch dice

Jalapeño pepper(s)

1 medium, seeded and finely chopped (wear gloves to prevent irritation)

Fresh lime juice

1 cup(s)

Fresh lemon juice

1 cup(s)


2 Tbsp, fresh, chopped

Table salt

½ tsp

Fresh mixed greens

4 cup(s)

Reduced-fat tortilla chips

2 oz, (about 40)


  1. Combine the tuna, tomatoes, onion, black beans, avocado, jalapeño pepper, lime juice, lemon juice, cilantro, and salt in a bowl; toss to coat. Refrigerate, covered, stirring once every 15 minutes for at least 1 hour or up to 2 hours.
  2. Divide the greens among 4 plates. With a slotted spoon, top each plate with 1 cup of the ceviche. Serve with the tortilla chips.
  3. Serving size: 1 salad plate and 10 chips per serving