We spent Christmas in the south of France that year. My husband's family, the table full, the kind of holiday that stays with you. When we came back to Santo Domingo I wanted something that tasted like here - not heavy, not rich, not another week of holiday food. I wanted something cold and bright and clean.

The tuna arrived the same morning we did, more or less. That is one of the things about living in Santo Domingo that never stops feeling like a gift - you can have fish that was in the ocean yesterday. The fisherman delivers it to your door and you do not have to think about what it has been through to get to you. You just cut it, lime it, and let it do what fresh fish does when you leave it alone and treat it well.

This ceviche verde is what came out of that afternoon. Fresh yellowfin tuna, lime juice, green olives, capers, red onion, cilantro, ripe avocado, a drizzle of good olive oil. Air-fried mariquitas - thin green plantain chips - because every ceviche needs something crunchy to drag through it.

It is a reset dish. The kind you make when your body has had enough of the holidays and is asking for something real. It takes 20 minutes and it tastes like you planned it for days.

PROTEIN SCORE

Base protein: 30g per serving | Protein Tier: Powerhouse

Fresh yellowfin tuna delivers approximately 25g of lean complete protein per 4oz serving with minimal fat - one of the highest protein-to-calorie ratios of any fish available. The avocado contributes an additional 2-3g and the olive oil adds healthy monounsaturated fats that make the fat-soluble nutrients in this dish significantly more bioavailable. For a dish that requires zero cooking time on the fish itself, 30g of Powerhouse protein in a cold bowl is a remarkable result. Snapper or mahi-mahi land in the same range if fresh tuna is not available to you.

PROTEIN BOOST OPTIONS

This is already Powerhouse territory. These options add more without disrupting the delicate balance of the ceviche:

• Add ½ cup cooked white beans dressed with a splash of lime and olive oil alongside - adds 7g protein and turns this into a complete meal plate
• Increase the fish portion to 6oz per serving instead of 4oz - the simplest boost, same recipe, more protein
• Serve over a bed of ½ cup cooked quinoa instead of with mariquitas alone - adds 4g protein and makes this a more substantial meal
• Add a soft-boiled egg on the side - adds 6g protein and the rich yolk pairs surprisingly well with the bright lime and olive notes

Why You'll Love This Recipe

• True ceviche technique - the lime juice denatures the protein in the fish surface, turning it opaque, without any heat, which preserves all the delicate flavor compounds that cooking destroys.
• Green olives and capers together create the brininess that makes this verde - not just green from herbs but sharp and complex from two different fermented ingredients working together.
• Avocado added after the lime marinade is discarded keeps it from browning and breaking down - timing matters here and the method is built around it Air-fried mariquitas use a fraction of the oil of traditional deep-fried plantain chips while achieving the same thin, crispy result - the mandolin cut is what makes them mariquitas and not tostones.
• This is one of the few Powerhouse protein recipes in this collection that requires zero heat on the main protein - ideal for hot days, busy schedules, and anyone who wants maximum nutrition with minimal kitchen time.
• Naturally gluten-free, dairy-free, and low-carb without any modifications - it is already built that way.

Fresh Tuna Ceviche Verde with Air Fryer Mariquitas

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Servings: 4

Author: Gaila - Strength & Sazón

5 from 2 votes

Print Pin Rate

Fresh yellowfin tuna marinated in lime juice with green olives, capers, red onion, avocado, and cilantro. Served with crispy air-fried green plantain chips. 30g protein, naturally gluten-free and dairy-free. Done in 20 minutes with zero cooking on the fish.

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Ingredients

INGREDIENTS - CEVICHE:

• 1 lb fresh yellowfin tuna or firm white fish snapper or mahi-mahi work equally well, cut into ½-inch cubes
• Juice of 4 limes for marinating - this gets discarded
• 3 tablespoon fresh lime juice for finishing - this stays in the dish
• ¾ cup green olives sliced
• 1 teaspoon small capers rinsed
• ¼ cup red onion very finely chopped
• ¼ cup fresh cilantro leaves plus more to garnish
• 2 tablespoon extra-virgin olive oil
• 2 ripe avocados diced
• ½ teaspoon fine sea salt plus more to taste
• Optional: 1 small jalapeño very finely minced

INGREDIENTS - AIR FRYER MARIQUITAS:

• 2 large green plantains peeled
• ½ tablespoon avocado oil
• ½ teaspoon fine sea salt
• Avocado oil spray

Instructions

Prepare the Ceviche

• Chop the Fish: Cut the tuna into ½-inch cubes and place in a medium bowl.
• Marinate: Add the juice of 3 limes to the bowl and toss to coat. Marinate until the edges of the cubes begin to turn opaque, tossing occasionally, for about 10-15 minutes.
• Discard Lime Juice: After marinating, discard the lime juice from the bowl.

Combine Ingredients

• Mix Ingredients: Add the green olives, avocado, red onion, and capers to the bowl with the fish. Season with salt and mix until well combined.
• Add Olive Oil and Lime Juice: Drizzle in the olive oil and add the fresh lime juice. Taste and adjust seasoning with more salt if necessary.

Garnish: Garnish with fresh cilantro leaves.

Prepare Plantain Chips

• Slice Plantains: Use a mandolin to thinly slice the plantains.
• Fry Plantains: Heat vegetable oil in a large skillet over medium-high heat. Fry the plantain slices in batches until golden brown and crispy. Transfer to a paper towel-lined plate to drain and sprinkle with salt.

Serve

• Plate the Ceviche: Serve the ceviche in individual bowls or plates.
• Add Plantain Chips: Serve with a side of crispy plantain chips.

Nutrition

Calories: 580kcal | Carbohydrates: 44g | Protein: 30g | Fat: 33g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Cholesterol: 43mg | Sodium: 1044mg | Potassium: 1194mg | Fiber: 10g | Sugar: 3g | Vitamin A: 2792IU | Vitamin C: 30mg | Calcium: 41mg | Iron: 3mg

Did you make this recipe?I'd love to see it! Follow @Strengthandsazon snap a photo and tag #Strengthandsazon!

Tips and Tricks

• Freshness is Key: Use the freshest fish available for the best flavor.
• Customizing: Feel free to add other ingredients like avocado, mango, or jalapeños for a twist.
• Serving Options: You can serve ceviche with toasted corn tortilla chips or toasted casabe (yucca flatbread) for a different texture.
• The mandolin is not optional for the mariquitas. Hand-sliced plantains are uneven and will cook inconsistently in the air fryer - some burn before others crisp. A mandolin set to 1-2mm gives you the paper-thin uniform slice that becomes a true mariquita. Use the safety guard.
• Cut the tuna into even ½-inch cubes. Uneven pieces marinate unevenly - some will be over-marinated and mushy while others stay raw in the center.
• Take the extra minute to cut them consistently. Watch the marinating time. 10-15 minutes is the window. At 10 minutes you have a lightly cured fish with a translucent center - classic ceviche. At 20+ minutes the texture becomes rubbery and the flavor turns sharp. Set a timer.
• Add the avocado last, always. It goes in after the lime juice and olive oil are already incorporated so it does not absorb too much acid and break down. Fold rather than stir - you want chunks, not guacamole.
• The mariquitas crisp as they cool. Pull them from the air fryer when they are just golden - not deep brown. Give them 3 minutes on the counter and they will be fully crispy.

Gluten-Free, Low-Carb, and Vegan Alternatives

• Gluten-Free: Ensure that your plantain chips are gluten-free.
• Low-Carb: Replace the plantain chips with low-carb vegetable sticks.
• Vegan Alternative: Substitute fish with hearts of palm or artichoke hearts for a plant-based ceviche

MEAL PREP HOW-TO

• The ceviche is best made fresh and eaten within 2 hours. This is not a meal prep dish in the traditional sense - the avocado browns and the fish texture continues to change in the lime acid even after you drain the marinade.
• What you can prep ahead: cut the fish and refrigerate covered up to 4 hours before marinating. Slice the onion, olives, and capers and refrigerate in a separate container. Peel and refrigerate the avocado whole with the pit in.
• Make the mariquitas up to 2 hours ahead and store uncovered at room temperature. Do not cover them or they steam and soften. If they lose crispness, return to the air fryer at 375F for 2 minutes.
• Bariatric portioning: 3oz of ceviche with ¼ avocado and 4-5 mariquitas is a complete bariatric-appropriate plate. The fish is soft from the lime marinade and requires minimal chewing. Approximately 22g protein in a small volume. One of the most elegant bariatric plates in this collection.
• For entertaining: make the ceviche base without avocado up to 1 hour ahead. Add avocado, final lime juice, and olive oil 10 minutes before serving. Keep chilled.

STORAGE TIPS

• Ceviche: consume the same day it is made. The fish texture deteriorates after 4-6 hours in the lime acid even refrigerated. Do not store overnight.
• If you have leftover ceviche without avocado, refrigerate in an airtight container up to 24 hours. The flavor will be sharper and the fish more fully cured - some people prefer this. Add fresh avocado at serving time.
• Mariquitas: store uncovered at room temperature up to 4 hours. After that they begin to soften regardless of storage method. Make only what you will eat the same day.
• Do not freeze either component.

TRY THESE NEXT

• Garlicky Shrimp Mofongo - when you want your Dominican seafood as a full comfort plate instead of a light bowl. Air-fried plantains, garlicky shrimp, pan sauce. 26g protein.
• Air Fryer Bacalaitos Fritters - another Dominican way to celebrate fish with an air fryer crust. Crispy salted cod fritters with that signature lace edge. 24g protein, done in 12 minutes.