Easy Tuna Ceviche

All the fresh ceviche flavor, none of the shrimp-cleaning drama. Open two cans, amiga—we’ve got lunch to make. 😂

HECHO CON SABOR Y AMOR

9/17/20269 min read

Summer days are just too hot to be standing over the stove.

You want something cold, fresh and a poquito spicy, but you also don't want to spend half the afternoon peeling, cleaning and deveining shrimp while everyone keeps walking into the kitchen asking, “¿Ya está?”

No, mija. I'm still fighting with the shrimp. 😂

That's exactly why I make this easy Tuna Ceviche.

Two cans of tuna, crisp pepino, tomatoes, onion, jalapeño, cilantro, lots of lime, spicy Clamato and Guacamaya Salsa—and in just a few minutes you've got something cold, crunchy, refreshing and full of all those ceviche flavors we love.

And here's the funny part: once everything is mixed together, my family forgets they're eating canned tuna. They're just grabbing tostadas and coming back for more like I spent all afternoon making ceviche.

Meanwhile, amiga, we know the truth.

I opened two cans. 😂

This is one of those recipes I make for myself all summer because it's quick, inexpensive and doesn't require turning on the stove. And there aren't a whole lot of exact measurements happening around here either.

Salt? A little.

Pepper? You know what looks right.

Garlic powder?

We season until our ancestors tell us to stop. 😂

That's my kind of summer cooking.

Makes: about 2–3 servings
Prep: about 15 minutes
Cook: absolutely not—it's too hot for that 😂

Why You'll Love This Tuna Ceviche

This is for those days when you're craving the fresh flavors of ceviche without making traditional ceviche from scratch.

It's cold, fresh, crunchy and a poquito spicy, with pepino, tomatoes, red onion, jalapeño, cilantro and plenty of fresh lime. Spicy Clamato and Guacamaya bring everything together, while two cans of tuna keep it affordable and ridiculously easy.

Best of all, there's no stove, no raw seafood and no shrimp-cleaning marathon.

Basically, it's ceviche flavor without ceviche-level effort. And on a 100-degree day, that's exactly the kind of math I like. 😂

💗 Amiga Tip: Take the Shortcut

Some days we chop fresh tomatoes, onion, cilantro and jalapeño.

Other days?

We have places to be. 😂

Stop by the grocery store and grab a container of fresh pico de gallo from the refrigerated section. It already gives you tomatoes, onion, cilantro and usually some jalapeño.

Drain your tuna, add the pico, prep your pepino, squeeze in the lime and finish it with Clamato, Guacamaya and your seasonings.

Look at that. Half the chopping is already done.

Is it cheating?

Sí.

Do we care? Absolutely not. 😂

We're trying to get something fresh and delicious on the table, not audition for a cooking competition.

Ingredients

2 cans tuna in water, drained

2 Roma tomatoes, diced

1 cucumber (pepino), peeled, seeded and diced into small squares

¼ red onion, finely chopped
White onion works perfectly if that's what you already have.

1 fresh jalapeño, finely chopped
Use 2 if you like more heat, or remove the seeds if you want more jalapeño flavor with less spice.

1 handful fresh cilantro, chopped

Juice of 4–5 fresh limes

About 1 cup spicy Clamato

¼ cup Guacamaya salsa

Salt, black pepper and garlic powder, to taste

And you already know how we're measuring those last three.

Until our ancestors tell us to stop. 😂

How to Make Tuna Ceviche

1. Drain the tuna.
Drain both cans of tuna well and add them to a large bowl. Break the tuna apart gently with a fork.

2. Prep your pepino.
Peel the cucumber and cut it lengthwise. Remove the seeded center, then cut the cucumber into long strips. Turn those strips and cut them into small squares.

Removing those seeds helps keep all that extra cucumber water from ending up in our ceviche.

3. Chop the vegetables.
Dice the Roma tomatoes, finely chop the red onion and jalapeño, and roughly chop a handful of fresh cilantro.

Add everything to the bowl with the tuna.

4. Bring in the lime.
Squeeze the juice from about 4–5 fresh limes over everything.

5. Add the good stuff.
Pour in about 1 cup of spicy Clamato and ¼ cup of Guacamaya salsa.

Give everything a good mix.

6. Season it.
Add salt, black pepper and garlic powder to taste.

Start lightly because the tuna, Clamato and Guacamaya are already bringing plenty of flavor.

Mix, taste and adjust.

Ancestors say more garlic, more limon, less spice? You know what to do. 😂

7. Chill.
You can eat it right away, but I like to let it sit in the refrigerator for about 10–15 minutes so those flavors really get to know each other.

That gives the lime, Clamato, Guacamaya and vegetables a little time to mingle.

Then taste it one more time before serving. Add another squeeze of lime, a little more salsa or more seasoning if that's what it needs.

Amiga, Use What You Have 💗

This isn't a recipe where one missing ingredient should send you back to the grocery store.

No red onion? Use white onion.

Only want a little heat? Remove the jalapeño seeds.

Love spicy food? Add another jalapeño or more Guacamaya.

You're not a fan of the Spicy Clamato, use the original.

Want more lime? Squeeze away.

Short on time? Don't forget our fresh pico de gallo shortcut above.

The first time you make it, use my recipe as your starting point.

After that?

Make it your ceviche.

Feeding More Familia?

This recipe makes about 2–3 servings, but making a bigger batch couldn't be easier.

And thankfully, this is not one of those recipes where doubling it requires a calculator and a prayer. 😂

Add 2 more cans of tuna, another 1–2 Roma tomatoes, another ¼ red onion, more pepino and another handful of cilantro.

Then add more lime, Clamato and Guacamaya a little at a time, mixing and tasting as you go.

I wouldn't automatically double every liquid measurement. The tomatoes and cucumber release some liquid of their own, and it's much easier to add more Clamato than figure out how to take it back out.

Start with less. Taste. Adjust.

That's really the beauty of this recipe. You can make a small bowl for lunch or a big bowl for the family without changing the way you make it.

What Do We Eat With It?

Now for the important question:

What are we scooping this ceviche up with? 😂

Tostadas are always a good choice. Add some sliced avocado on top, another splash of Guacamaya and you're done.

But there's another option that immediately takes me back to a Mexican kitchen:

Saladitas.

If you grew up in a Mexican household, there's a good chance you recognize that blue box. They're simple salted crackers, but somehow they just work with things like ceviche, chicken salad and other seafood dishes.

Spoon some cold tuna ceviche onto a Saladita, add a little salsa and—

crunch.

That's summer lunch, amiga.

And honestly? Keep both on the table.

Somebody will want tostadas. Somebody will want crackers. Somebody will skip both and start eating it straight out of the bowl.

We're flexible around here. 😂

Want to Make the Chopping Even Faster?

This recipe is already quick, but if chopping tomatoes, onion, jalapeño and pepino isn't how you want to spend your afternoon, a good food chopper can make prep even easier.

We compared some of the most popular food choppers to find options for different kitchens and budgets.

Because amiga, the goal is ceviche—not a cutting-board workout. 😂

Compare our Favorite Food Choppers

Some breakfasts start calling everyone to the kitchen before they even make it to the table.

The pumpkin, vanilla and warm canela smell start filling the house and suddenly the kids are asking, “Is it ready yet?”

No, mija. It wasn't ready the first five times you asked, and it's still not ready. 😂

And let's not pretend we're any better. The batter smells so good you'll be looking at that spoon thinking, one little taste won't hurt.

Step away from the raw batter, amiga. We can do this. 😂

These Pumpkin Spice Waffles give us all those cozy fall flavors we want—pumpkin, canela, vanilla and warm spices—but with a few simple swaps like Greek yogurt, real pumpkin and less added sugar to make breakfast a little more balanced.

No specialty flour. No expensive ingredients you'll use once and then discover hiding in the back of the pantry two years from now.

Just everyday ingredients, a few smarter swaps and waffles your family will actually want to eat.

Because around here, eating a little healthier doesn't mean giving up the foods we love. Sometimes it just means finding small ways to make them work a little harder for us.

Makes: about 6–8 waffles, depending on your waffle maker
Prep: 10 minutes | Cook: 15-20 minutes | Servings: 4

Why You'll Love These Pumpkin Spice Waffles

These waffles have all the cozy fall flavor we want—real pumpkin, warm canela, vanilla and pumpkin spice—with a few simple swaps that make them a little more balanced without making them taste like “healthy waffles.”

The Greek yogurt adds protein and helps keep them tender, while pumpkin adds moisture and flavor. We’re also keeping the added sugar reasonable and using ingredients you can find during a normal grocery run.

And they're easy to make your own. Add berries, bananas or pecans, spoon some Greek yogurt on top, or go for the classic butter and maple syrup.

Because sometimes the healthier choice is making a few better swaps—not taking all the fun off the plate.

🩷 Amiga Tip

Don't stack those beautiful waffles as they come out of the waffle maker.

I know, amiga. The big fluffy waffle stack looks cute for the picture. But stacking hot waffles traps steam, and that crispy outside we worked for can turn soft.

Place them in a single layer on a wire rack instead. If you're making breakfast for the whole family, put the rack over a baking sheet and keep the waffles warm in a 200°F oven until everyone is ready to eat.

That way they're still warm and crispy when you finally sit down—assuming nobody has already stolen one while you weren't looking. 😂

Ingredients

Dry ingredients

  • 2 cups all-purpose flour

  • 1 tablespoon baking powder

  • 1½ teaspoons pumpkin pie spice

  • 1 teaspoon ground canela (cinnamon)

  • ¼ teaspoon salt

Wet ingredients

  • 1 cup 100% pure pumpkin purée

  • ¾ cup plain Greek yogurt

  • 2 large eggs

  • ¾ cup milk

  • 3 tablespoons pure maple syrup

  • 2 tablespoons melted butter or neutral oil

  • 1 teaspoon vanilla extract

Let's Make Some Waffles 🧇

Preheat your waffle maker so it's fully hot before the batter goes in. That heat is one of the secrets to getting the outside golden instead of soft.

In a large bowl, whisk together the flour, baking powder, pumpkin pie spice, canela, and salt.

In another bowl, whisk together the pumpkin, Greek yogurt, eggs, milk, maple syrup, melted butter and vanilla until everything is smooth.

And this is about when the kitchen starts smelling really good.

Pour the wet ingredients into the dry ingredients and gently stir until they're just combined. A few little lumps are perfectly fine. Don't keep mixing trying to make it pretty—we want fluffy waffles, not perfect batter.

Lightly grease your waffle maker if needed and add the amount of batter recommended for your machine. Cook until the waffle is deep golden brown and releases easily.

Pumpkin and Greek yogurt make this batter moist, so don't rush it. If your waffle maker says it's done but the waffle still looks pale, give it another minute or so.

Transfer finished waffles to a wire rack instead of stacking them on a plate. Stacking traps steam—and steam is the enemy of crispy waffles, amiga.

Then repeat with the remaining batter.

🍁 Amiga, Use What You Have ♡

You shouldn't need a scavenger hunt through three grocery stores to make breakfast.

No Greek yogurt? Plain unsweetened yogurt can work, although the batter may be slightly thinner.

No maple syrup? Use 3 tablespoons packed brown sugar instead. If the batter seems thicker, add a splash of milk.

No pumpkin pie spice? Don't go buy an entire jar just for us. Use another 1 teaspoon canela + ¼ teaspoon ground ginger + a small pinch each of nutmeg and cloves if you already have them.

Regular milk, 2%, whole milk or unsweetened almond milk can all work here.

And if all you have is all-purpose flour? Perfect. That's why we're using it. We're making breakfast, not sending you on a quest for artisanal flour. 😂

Need a Waffler Maker?

If these Pumpkin Spice Waffles are calling your name but your waffle maker has been around since “¿ya están?” was your favorite childhood question, amiga, it might be time for an upgrade. 😂

We've compared waffle makers for different kitchens, budgets and everyday needs—because not everyone needs the fanciest machine on the counter to make a really good waffle.

See which one makes the most sense for your kitchen, your family and your budget.

One thing not to substitute

Make sure you're buying 100% pure pumpkin purée, not pumpkin pie filling. Pumpkin pie filling already contains sweeteners and spices and will change the recipe.

🥄 Make the Toppings Work for You

This is where everyone at the table can decide how “healthy-ish” we're feeling that morning.

For an everyday breakfast, try a spoonful of Greek yogurt, berries or sliced banana, a sprinkle of canela, chopped pecans and a little drizzle of maple syrup.

But if the kids want butter and maple syrup?

Amiga, let them eat their waffle. 😂

The point isn't to turn pumpkin waffles into health food nobody wants. We've already worked pumpkin and Greek yogurt into the batter, kept the added sweetness reasonable and used everyday ingredients.

Sometimes a healthier breakfast is simply about making a few better swaps without taking all the joy out of eating it.

Compare Waffle Makers →