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Pour the 1 1/2 cups of lime juice into a blender.

Add the handful of cilantro, 1 small chunk of cucumber, 1 small piece of red onion, 2 serrano chiles, 1 small piece of jalapeño, and 3 garlic cloves to the blender.

Add 1 teaspoon of chile de arbol, 1 teaspoon of chicken bouillon, 1/4 teaspoon of salt, 1/4 teaspoon of garlic powder, 1/4 teaspoon of black pepper, 1/4 teaspoon of paprika, and 1 teaspoon of Salsa Maggi to the blender. Adjust quantities of seasonings and chiles to your preference for spice and flavor.

Blend all the ingredients until the sauce is smooth. Taste and adjust seasonings if necessary. If you prefer it less spicy, you can reduce the amount of chiles next time.

Open the can of tuna and thoroughly drain all the water. Place the drained tuna in a clear mixing bowl.

Add the 1/4 cup of diced red onion, 1/4 cup of diced tomato, and 1/2 cup of diced cucumber to the tuna in the bowl.

If desired, add 1/4 cup of diced jalapeño for extra spice to the tuna mixture.

Mix all the ingredients in the bowl thoroughly until well combined.

Add the 1/4 cup of chopped cilantro to the tuna mixture and mix again. The mixture should resemble a chunky salsa with tuna.

Pour the prepared aguachile sauce over the tuna and vegetable mixture. Mix everything together. Add enough sauce to your liking; you don't have to add all of it if you prefer a less watery consistency.

Serve the Tuna Aguachile immediately with tostadas, crackers, or lettuce leaves for a healthy, low-carb option.


Pour the 1 1/2 cups of lime juice into a blender.

Add the handful of cilantro, 1 small chunk of cucumber, 1 small piece of red onion, 2 serrano chiles, 1 small piece of jalapeño, and 3 garlic cloves to the blender.

Add 1 teaspoon of chile de arbol, 1 teaspoon of chicken bouillon, 1/4 teaspoon of salt, 1/4 teaspoon of garlic powder, 1/4 teaspoon of black pepper, 1/4 teaspoon of paprika, and 1 teaspoon of Salsa Maggi to the blender. Adjust quantities of seasonings and chiles to your preference for spice and flavor.

Blend all the ingredients until the sauce is smooth. Taste and adjust seasonings if necessary. If you prefer it less spicy, you can reduce the amount of chiles next time.

Open the can of tuna and thoroughly drain all the water. Place the drained tuna in a clear mixing bowl.

Add the 1/4 cup of diced red onion, 1/4 cup of diced tomato, and 1/2 cup of diced cucumber to the tuna in the bowl.

If desired, add 1/4 cup of diced jalapeño for extra spice to the tuna mixture.

Mix all the ingredients in the bowl thoroughly until well combined.

Add the 1/4 cup of chopped cilantro to the tuna mixture and mix again. The mixture should resemble a chunky salsa with tuna.

Pour the prepared aguachile sauce over the tuna and vegetable mixture. Mix everything together. Add enough sauce to your liking; you don't have to add all of it if you prefer a less watery consistency.

Serve the Tuna Aguachile immediately with tostadas, crackers, or lettuce leaves for a healthy, low-carb option.
