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Tuna fish ceviche {Ceviche volquetero}

This tuna fish ceviche, also known as ceviche volquetero, is an Ecuadorian ceviche made with canned tuna fish, onions, tomato, lime juice, cilantro, and served on a platter with chifles or green plantain chips, chochos (lupini beans), toasted corn nuts, and hot sauce. Ceviche volquetero, which translates as truck driver ceviche, is a tuna fish ceviche dish that originated in the Amazon jungle region of Ecuador.

Ceviche volquetero or tuna fish ceviche

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Unlike most traditional ceviches that are made with fresh seafood marinated with lime juice, this one is made with canned tuna fish, and isn’t usually marinated ahead of time. It seems to have started as a quick meal for hungry truck drivers, but has recently become a more mainstream dish and can be found on restaurant menus, especially in provinces in the Oriente or Amazon part of the country.

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Tuna fish ceviche {Ecuadorian ceviche volquetero}

Canned tuna fish is very popular in Ecuador, and I remember that as a hungry student it was one of my go to quick lunches. I would mix it with rice, and add some tomato and onion curtido salsa, and have an easy, quick, and tasty lunch – you can also add an egg for a variation of the classic arroz con huevo lazy lunch. Tuna fish is used in everything from salads to pasta dishes. So, it’s no surprise that this tuna fish ceviche volquetero has become a popular dish.

Ecuadorian tuna fish ceviche plate

This tuna fish ceviche is more of a mixed platter of Andean or mountain ceviche ingredients. It reminds me very much of the vegetarian lupini bean or chocho ceviche that is very traditional in Andean cities. In addition to the canned tuna fish, it has chochos (lupini beans), chifles (green plantain chips), tostado or roasted cancha/chulpi corn nuts, and is served with the very typical curtido – a fresh salsa or small salad made with onions, tomato, lime juice, and cilantro -, and aji hot sauce. I love hot peppers, so I usually add some diced hot pepper to my variation of this ceviche, but you can leave them out and just serve it with hot sauce on the side.

Tuna fish ceviche

I also like to serve it with avocado slices, because the flavors go well together (I’m on the « avocados go well with everything » team), and adding avocado to dishes is very typical thing for us in the Sierra or Andean highlands. In Ecuador, most of the components of this ceviche volquetero are store bought: canned tuna fish, chifles or plantain chips, chochos, tostado or chulpi corn nuts, and hot sauce. The onion and tomato salsa is the main fresh component.

Tuna ceviche with sides of plantain chips, tostado or chulpi corn nuts, lupini beans, and tamarillo hot sauce

You can serve the tuna ceviche in individual bowls (or plastic cups for that street food look) or you can arrange it on a larger serving platter and let everyone mix and match as they wish. The tuna fish part can be added right before serving, or you can marinate and mix it with some of the onion and tomato curtido salsa ahead of time – I prefer the last option if I have time.

Tuna fish ceviche with avocado, plantain chips, lupini beans, toasted corn, and hot sauce

You can use any kind of canned tuna fish that you prefer, I tend to go for the one in olive oil, but that’s just my preference. For a fancier and more sophisticated variation of this humble tuna fish ceviche, you could prepare it using fresh tuna, grill it slightly, and slice it on the platter.

Tuna fish ceviche

Tuna fish ceviche {Ceviche volquetero}

Recipe for tuna fish ceviche, also known as ceviche volquetero, an Ecuadorian ceviche made with canned tuna fish, onions, tomato, lime juice, cilantro, and served on a platter with chifles or green plantain chips, chochos (lupini beans), toasted corn nuts, and hot sauce.
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Course: Appetizer
Cuisine: Ecuadorian
Keyword: Canned tuna, Ceviche volquetero, Chifles, Chochos, Tostado, Tuna fish ceviche
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 8 as an appetizer or snack


  • 1 red onion finely sliced
  • 4 to matoes finely sliced
  • 2 tablespoons finely chopped cilantro
  • 1 hot pepper deveined and seeds removed, finely diced (optional)
  • Juice of 2 limes
  • 2 cans of tuna fish in olive oil, or add additional olive oil to taste
  • Salt to taste

To serve:


  • Place the red onion slices in a bowl, sprinkle with salt, and rub the salt into the onions. Rinse the onions well to remove the salt. You can use the onions immediately or let them rest in cold water until ready to use.
  • Add the sliced tomatoes, the chopped cilantro, diced hot pepper (if using), the lime juice, the tuna fish, additional olive oil, and salt to taste. You can serve it immediately or let it rest for 30 minutes to an hour before serving.
  • To serve the tuna fish ceviche, on a large plate arrange the green plantain chips, the chocho beans, and the toasted corn nuts. Place the onion and tomato curtido salsa with the tuna fish directly on top, you can also add avocado slices and extra lime slices. Serve immediately with hot sauce on the side.


*Can also be served in bowls or plastic cups (cevichocho syle)

Step by step preparation photos for tuna fish ceviche {Ceviche volquetero}

Tomato and onion curtido salsa for the tuna fish ceviche
You can mix the tuna fish with the marinated onions and tomato salsa ahead of time or right before serving.
Ingredients for Ecuadorian tuna fish ceviche or ceviche volquetero
Chifles or green plantain chips, are an essential component of the tuna fish ceviche
Lupini beans or chochos, and tostado or toasted corn nuts
Arrange the plantain chips, the corn nuts, and the lupini beans on a plate, then top with the tomato, onion, and tuna fish mix

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One Comment

  1. Hola,Laylita!.Este delicioso atun,es una de las comidas faboritas de toda mi familia,siempre lo acompano con arros blanco, tostones y aguacate! Un10 :-) :-) :-) :-) :-)

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