This 3-Layer Mexican Dip is not your average party dip! Fresh homemade guacamole, creamy esquites (aka Mexican street corn salad), and a zesty tuna ceviche all stacked into one refreshing, flavor-packed dip that’ll have your tortilla chips diving in like it’s a pool party. It’s fresh, creamy, citrusy, and spicy all at once! Think elevated but easy – an amazing Cinco de Mayo recipe and an utterly perfect choice for your Super Bowl party or simply just leveling up your next Netflix night.

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Now, like I mentioned before, this isn’t your regular run-of-the-mill Mexican dip so forget about generic taco seasoning, or cans of refried beans, black olives or pico de gallo. This Mexican dip is made with fresh ingredients – sushi-grade ahi tuna, sweet charred corn, buttery ripe avocados, citrus juices and crisp herbs and vegetables. It is an absolute texture and flavor dream, an ode to some of my favorite Latin-American snacks and dishes and I’m sure one of if not your favorite dip once you try!

This dip comes together easily with no fussy tools or techniques despite its sophisticated look and is best served cold. And for the love of everything good in the world, don’t skimp on the lime juice—it’s what brings all the layers to life, just like that final hit of Cotija on top.

Whether you layer it in a glass dish for maximum visual effect or serve it up in a cute little bowl, this Mexican dip is bold, balanced, and 100% unforgettable. Looking for more recipes for Cinco de Mayo? Try this copycat Chipotle corn salsa or this refreshing frozen lychee margarita!

Key Ingredients

Sushi-grade tuna. I used ahi tuna (also called yellow-fin tuna) in the ceviche layer. It has a firm texture and mild flavor. Sushi-grade tuna has been frozen in a way to kill parasites, making the tuna safe to eat raw. Look in the frozen section and for a label that specifically says “sushi-grade” or “sashimi-grade.” Tuna poke kits will also work but they typically include a sauce packet which isn’t used in the ceviche for this Mexican dip recipe

Corn. Fresh ears of corn are used for best results. If you opt for canned corn, brown them only briefly on high heat to avoid them being overcooked and mushy.

Avocados. Used as the base for the dip and acts a glue to hold everything together when you go in for a scoop with a tortilla chip!

Fresh lime juice. Used in all elements of this 3 layer Mexican Dip. In the guacamole it helps to prevent browning to that the color stay appetizing. In the esquites it adds an element of freshness and finally, in the ceviche, it helps to marry all the flavors together.

Mayonnaise. Used in the esquites as a creamy element.

ingredients for 3-layer mexican dip with tuna ceviche, corn esquites & guacamole - ahi tuna, fresh corn, avocados, cilantro, jalapeños, red onion, mayonnaise, lime juice, chili powder, cilantro, cotija cheese & salt

Jalapeños. Add a bit of heat to the tuna ceviche. If you prefer more spice you may sub in serrano peppers.

Red onion. Adds a sharp and refreshing flavor to the ceviche and complements the other layers in this Mexican dip perfectly.

Fresh cilantro. A classic herb common in many latin-American dishes.

Cotija cheese. Essentially a Mexican parmesan. Its is firm cheese that crumbles similarly to queso fresco.

Chili powder. Adds depth to the corn esquites.

Tips for the best 3-layer Mexican Dip!

Use fresh ingredients! They will give the most vibrant and crisp results for this cold Mexican dip. Freshly de-kerneled corn is the better option compared to canned corn since the risk of overcooking the corn and it turning into a mushy mess is much lower. Additionally, the texture and flavor of fresh vegetables and herbs are what makes this Mexican dip vibrant and refreshing.

Don’ be stingy with the lime juice! Lime juice serves more than a couple purposes in this 3-Layer Dip.
First, it balances the flavors in the esquites layer which would be too rich and heavy without it. Second, it helps to marry the flavors in the ceviche.

Choose a shallow dish. This will ensure that everyone gets a bite of all three layers with each scoop! I opt for a standard pie dish!

3-layer mexican dip with tuna ceviche, corn esquites & guacamole

Frequently Asked Questions

Is raw tuna safe to eat? Yes, if prepared correctly. One of the main concerns when consuming raw fish is the possibility of ingesting parasites. When fresh fish, in this case, fresh tuna, is frozen at sub-zero temperatures it kills the parasites. The process is involves strict, supervised conditions that, in most cases, are specific to companies with lots of resources.

Why do you have to marinate the tuna with lime juice? The primary reason for lime juice in this tuna ceviche is to marry the flavors of the herbs & vegetables used. You will notice the tuna turn an opaque, white color – this is known as acid-curing and is a result of the citric acid in the lime juice reacting with the tuna causing it to “cook”. it is not necessary for the tuna to “cook” since this Mexican dip recipe specifically calls for sushi-grade tuna.

How far in advance can I make this 3-layer Mexican dip? Due to the abundance of fresh ingredients including raw fish, this dip is best if served within 24 hours of preparation. Any leftovers should be eaten within 48 hours. After the that, the fresh herbs & vegetables loose their “snap” and some of their flavor. The guacamole will also start to brown.

Should I cut my tuna with or against the grain? I find it easier to first slice the tuna against the grain and then follow the the grain to finally cut the tuna into cubes.

Can I use lemon juice instead of lime juice? I recommend using lime juice since, while tart, the flavor is not as sharp so it won’t over-power the other flavors in the dip. If you don’t want to use limes and prefer a milder flavor you can use 2 tablespoons of orange juice instead.

Do I have to make the layers in order? Not necessarily but there is a method to my madness. I make the tuna ceviche first to allow sufficient time

How to Make the Perfect 3-Layer Mexican Dip

Make the Tuna Ceviche Layer First

Step 1. Dice the tuna into small cubes (about a ¼ inch). I find it easier to slice against the grain first and then with the grain for perfect cubes.

Step 2. Combine tuna with the diced jalapeños, red onions, the juice of 1 lime and ¼ teaspoon of the salt. Toss lightly with a spoon to evenly distribute everything. Cover and allow to marinate in the refrigerator.
The tuna will almost immediately start to turn white or opaque. This is completely normal and signals a process called acid-curing where the acid “cooks” the tuna. While a traditional ceviche would involve blending the jalapeños and other veggies & aromatics, I opted to dice them only to avoid too much liquid in this 3-Layer Mexican Dip recipe.

Make the Esquites (Mexican Street Corn Dip/Salad)

Step 1. Bring a skillet up to medium-high heat and add the corn kernels along with the butter . Cook the kernels until soft and lightly browned.

Step 2. Remove from the heat and add the mayonnaise, crumbled cotija cheese, chopped cilantro, chili powder, lime juice from half of the remaining lime & ¼ teaspoon of the salt. Mix to incorporate and set aside.

Make the Simple Homemade Guacamole.

Step 1. Add the flesh of the avocados to the dish or pan you will layer your Mexican dip in. Using a fork, mash the avocados then add the juice from the other half of the last lime. Ripe avocados should mash very easily with a fork but you can also use a potato masher if you prefer.
You can use all 4 avocados for this or save one to dice and fold in with the tuna ceviche when it’s time to layer the Mexican dip. The only reason I personally opt to dice some is so that anyone can take a look at the dip and immediately be able to make out all the ingredients. You will need a little extra lime juice to top the diced avocados with so that they don’t brown

Step 2. Spread the layer of guacamole evenly along the bottom of the dish/pan.

layering a Mexican dip in a pie dish with guacamole

Assembling the 3-Layer Mexican Dip

Step 1. Add the esquites set aside earlier. Spread them in an even layer on top of the guacamole.

layering a mexican dip in a pie dish with corn esquites

Step 2. If using, add the diced avocados to the marinated tuna ceviche and toss gently to combine. Spread the tuna ceviche evenly on top of the corn esquites layer. Sprinkle additional cotija cheese on top then cover with plastic wrap and refrigerate until ready serve. Serve cold within 24 hours with tortilla chips or even plantain chips! Any leftovers can be stored for an additional 48 hours.