Hamachi Ceviche (with Avocado)
Hamachi Ceviche is one of those recipes that sounds fancy but is secretly one of the easiest things you’ll ever make. Sashimi-grade yellowtail, creamy avocado, sharp lime-marinated onions, and fresh cilantro. That’s really all there is to it!
What is hamachi (yellowtail tuna) ceviche?
Ceviche is a dish from Latin America, made by marinating fresh, high-quality raw fish in citrus juice. The acidity of the lime juice firms the outer layer of the fish through a process called denaturation, giving it a “cooked” appearance and texture without any heat. Hamachi, also known as yellowtail or yellowtail tuna, is a buttery, mild-flavored fish that’s widely used in Japanese cuisine for sashimi and crudo. It’s a natural fit for ceviche!
Why You’ll Love This Hamachi Avocado Ceviche
- It comes together in under 30 minutes, with no heat required. You’re slicing fish, prepping onions, and assembling. The entire process is calm, low-pressure, and genuinely fast.
- The flavor is incredibly clean and complex at the same time. Fresh hamachi has a naturally buttery, mild sweetness. Paired with bright lime juice, sharp lime-marinated onions, silky avocado, and fresh cilantro, it’s a perfectly balanced bowl.
- It looks absolutely stunning. The contrast of pale yellowtail tuna, creamy green avocado, and vivid red onion in a bowl (or served with crispy plantain chifles) is genuinely beautiful. It’s made to impress!
- It’s light, fresh, and fits nearly every dietary need. Naturally gluten-free, dairy-free, and low-carb, this hamachi ceviche works for almost any guest. It’s the kind of dish you can serve confidently without worrying about who can eat what.
Ingredient Notes
- Sashimi-grade hamachi: This is the most important detail in the whole hamachi avocado ceviche recipe. The quality of the fish makes or breaks this dish. Look for sashimi-grade or sushi-grade yellowtail at a reputable fishmonger or Japanese grocery store.
- Red onion: Red onions bring both sharpness and beautiful color. Soaking them in cold water first, then marinating in lime juice, tames their raw bite.
- Limes: I always recommend using fresh lime juice if possible. You’ll use some of the juice for the onion marinade and the rest for the ceviche itself.
- Avocado: Creamy and rich, which beautifully counterbalances the acid in the lime juice.
- Cilantro: Just a tablespoon gives you all the fresh herbal brightness you need. If you’re a cilantro skeptic, fresh flat-leaf parsley works as a substitute.
- Neutral oil: A light drizzle of avocado oil (or any neutral oil) coats the fish and avocado, and rounds out the acidity of the lime.
- Salt: Season to taste at the end.
- Chifles or plantain chips (to serve)
- Jalapeño (optional, to serve): For a bit of spice!
Variations & Substitutions
- Swap the fish: Sashimi-grade salmon, ahi tuna, halibut, or sea bass all work beautifully in place of hamachi. It must be sashimi-quality and very fresh. For additional options, try a traditional Ecuadorian fish ceviche or Peruvian fish ceviche.
- Add cucumber: Thinly sliced or diced Persian cucumber adds crunch.
- Make it spicy: Stir finely diced jalapeño or serrano pepper directly into the ceviche (not just as a garnish) for a spicier version. A few drops of your favorite hot sauce also works.
- Go poke-inspired: Take a cue from this salmon and tuna poke-inspired ceviche and add a touch of soy sauce, sesame oil, and fresh ginger.
- Make a tropical coconut version: Add some coconut milk, bits of young coconut and a touch of pure passion fruit juice for a variation with tropical flavors.
Tips for Success
- Freeze the fish for 10 minutes before cutting. Placing it in the freezer firms up the fish just enough to make clean, precise cuts much easier. You’ll get neater, more uniform cubes.
- Always soak the onions before marinating them. Raw red onion straight into the ceviche can be too strong for the delicate hamachi. Soaking the sliced onion in cold water for a few minutes draws out the harsh flavors!
- Don’t over-marinate. This is a quick ceviche, so five minutes in the fridge after assembly is all it needs. Leave hamachi in an acid marinade too long and it will begin to toughen.
- Cut the avocado last and work quickly. Avocado oxidizes and browns fast once exposed to air, so dice it right before combining with the fish. The lime juice in the marinade will help slow oxidation, but you’ll still want to assemble and serve this dish quickly once the avocado is in.
Serving Suggestions
This hamachi avocado ceviche is best served cold and straight from the bowl right after that short chill. Serve it with homemade chifles or patacones. If you want to skip the frying, air fryer plantain chips are a lighter, equally delicious option. Tortilla chips work in a pinch, if you prefer!
If you love ceviche as much as I do, make sure you also try my shrimp ceviche or my mango ceviche!
Storage Suggestions
This yellowtail tuna ceviche is best enjoyed immediately after the 5-minute chill. If you need to store leftovers, keep them in an airtight container in the fridge for up to 24 hours. Be aware that the texture of both the fish and avocado will change as they continue to sit in the lime juice. The fish will become increasingly firm and the avocado will soften and discolor. It’s still edible, but it won’t be at its peak.
Frequently Asked Questions
Is it safe to eat raw hamachi tuna in ceviche?
Yes, as long as you’re using sashimi-grade or sushi-grade hamachi from a trusted, reputable source. “Sashimi-grade” means the fish has been handled and frozen to food-safe standards that eliminate parasites, making it safe for raw consumption. If you’re pregnant, immunocompromised, or cooking for someone who is, it’s best to consult your doctor before consuming raw fish.
What kind of fish is hamachi?
Hamachi, also known as yellowtail, is a type of Japanese amberjack. It’s a firm, buttery, mild-flavored fish prized in Japanese cuisine for sashimi and now widely beloved in ceviches and crudo dishes worldwide.
Hamachi Ceviche (with Avocado)
Ingredients
- ½ lb of fresh sashimi quality Hamachi or yellowtail tuna 225 grams
- 1 small red onion thinly sliced
- 4-5 limes juiced
- 1 avocado diced
- 1 tbs of chopped cilantro
- 1 tbs of oil can use a neutral oil like avocado oil
- Salt to taste
To serve:
- Chifles or plantain chips
- 1 jalapeño seeds and veins removed, finely diced or sliced – optional
Instructions
- Place the fish in the freezer for 10 minutes, this will make the process of cutting it into small cubes easier.
- Soak the sliced red onions in cold water to help remove the bitterness. Drain them well, then drizzle with a couple of tablespoons of lime juice and sprinkle some salt over them. Let them marinate while you prepare the fish.
- Cut the fish using a sharp knife, cut into small cubes.
- In a bowl, combine the fish and the avocado, drizzle with ½ tbs of oil and a pinch of salt.
- Add the lime marinated onions, half of the chopped cilantro, the rest of the lime juice and oil. Stir well, taste and adjust the salt if needed.
- Place the ceviche in the refrigerator for 5 minutes
- Add the rest of the cilantro and serve immediately.
- You can serve it with diced or sliced jalapeños for those who want a spicy kick. You can also serve it with plantain chips or tortilla chips.
Photos of the step by step preparation process for Hamachi Avocado Ceviche:
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