Van Ruiten Tuna Ceviche with Avocado and Cilantro

Van Ruiten Tuna Ceviche

Fresh, lively flavors and contrasting textures make this appetizer special. Serve in a martini glass for a sophisticated presentation.

Cook Time: 1 1/2 hours, including 1 hour marinating

Pair With: Van Ruiten Family Winery Pinot Grigio

Source: Recipe and photo courtesy of Lodi Winegrape Commission


1 pound sushi-grade tuna, sliced 1/4 inch thick
1 small red onion, halved and thinly sliced
3/4 cup fresh lime juice
1 teaspoon freshly ground black pepper
1 large Hass avocado, cut into 1/3-inch dice
1/4 cup coarsely chopped cilantro, plus leaves for garnish


Line a baking sheet with plastic wrap. Arrange the tuna slices in a single layer on the baking sheet and freeze until fairly firm, about 15 minutes. Stack the slices of tuna. Using a very sharp chef’s knife, cut the tuna into neat 1/4-inch cubes. Transfer the cubed tuna to a medium glass or ceramic bowl and stir in the red onion, lime juice and black pepper. Cover the tuna with plastic wrap and refrigerate for 1 hour, stirring gently with a plastic spatula every 15 to 20 minutes (the diced tuna will change color slightly).

Just before serving, gently fold in the diced avocado and chopped cilantro. Season the ceviche with salt. Transfer the ceviche to a serving bowl or individual glasses. Garnish with cilantro leaves.

Serve with tortilla chips.

Recipe Courtesy Of

Van Ruiten Family Winery

Van Ruiten Family Winery was founded 15 years ago, but its wine-growing history dates back more than 65 years. The winery was founded on John Van Ruiten Sr.’s philosophy that “exceptional grape growing should focus on the quality of grapes that come out of the vineyard, not the quantity.”