Fresh Tuna Dip Recipe with Elote & Guac
This fresh tuna dip recipe layers all your favorite Mexican dips into one delicious dip! Mexican tuna ceviche is layered with sweet corn elote (aka Mexican street corn salad) and an easy guacamole. It's fresh, creamy, citrusy, and a little spicy all at once!
This ahi tuna dip recipe comes together easily despite its sophisticated look. It's an amazing Cinco de Mayo recipe and the perfect choice for your game night party or just leveling up your next Netflix night!
It's bold, balanced, and a guaranteed hit, especially if you love elote corn dip! Looking for more Cinco de Mayo recipes? Try this copycat Chipotle corn salsa or this refreshing frozen lychee margarita!
Recipe Overview: Fresh Tuna Dip Recipe with Elote & Guac
✅ Recipe Name: Fresh Tuna Dip Recipe with Elote & Guac
🕒 Ready In: 20 minutes
👪 Serves: 8
🍽 Calories: 291 calories (estimated)
🥣 Main Ingredients: ahi tuna, corn, avocados, cotija cheese, red onions, jalapenos, mayonnaise.
👌 Difficulty: Easy - just layer and serve!
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Why You'll Love This Cold Dip Recipe
- It's easy to make! The hardest part of this recipe is dicing and chopping the tuna and veggies!
- You can make it ahead! Hosting and want one less thing on your plate? Make this fresh tuna dip recipe the day before and refrigerate until ready to serve!
- It's nutrient-dense! This Mexican layer dip recipe is full of lean protein, fiber, and healthy fats!
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Key Ingredients
Raw tuna. I used ahi tuna (also called yellow-fin tuna) in the Mexican ceviche layer. It has a firm texture and mild flavor. It's important to get tuna that has been frozen in a way that kills parasites, making the tuna safe to eat raw. The most reliable source will be a reputable fishmonger, as they will know exactly what measures were taken to prepare the tuna for raw serving.
It's become common for many labels to include "sushi-grade" or "sashimi-grade," but these terms aren't standardized by the FDA. I have used the ahi tuna steaks from my local Aldi, since Aldi has confirmed that it is safe to eat raw. Another economical option is to use tuna poke kits since this tuna is not intended to be cooked. Poke kits usually come with a sauce packet, though, which you can discard or save for other use.
Corn. Shelling fresh corn will give the best flavor and texture, but you can use canned or frozen corn.
For frozen corn, thaw it before use, then, as with canned corn, drain it completely, patting with a paper towel if needed. Also, opt for high heat to brown them quickly and avoid them being overcooked and mushy.
Avocados. Used as the base for the dip, it helps to hold everything together.
Lime juice. Helps to prevent the guacamole from turning brown, brings an element of freshness to the elote, and cures the tuna in the ceviche for this tuna dip recipe.
Cotija cheese. Essentially a Mexican parmesan, but it crumbles similarly to queso fresco, which can be used as a substitute.
Vegetables and herbs. Jalapeños, cilantro, onions. I always recommend fresh options, like in my Jamaican green seasoning, for the best flavor!
How to Make This Fresh Tuna Dip Recipe
- Step 1: Dice the ahi tuna then make the tuna ceviche, and set aside.
- Step 2: Brown the corn.
- Step 3: Add the rest of the ingredients for the elote.
- Step 4: Mash the avocados until at your desired consistency.
- Step 5: Layer your fresh tuna dip with the guacamole first, then the elote, then the tuna ceviche. Chill until ready to serve!
FAQs
All uncooked fresh fish pose a risk of carrying microbes and/or parasites; however, the risk is reduced with tuna since they are rarely infected with parasites and are typically blast frozen at sea, since the boats typically stay out for several days at a time.
If you are unsure, it's best to get your tuna from a reputable local fishmonger. They should be able to answer any questions about the safety of eating the fish raw and explain how they prepare it for raw consumption.
You can also opt to use the tuna in poke bowl kits, as these are intended to be eaten raw.
The lime juice marries the flavors in the tuna ceviche layer. 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 the outer layer to appear lightly cooked.
Due to the abundance of fresh ingredients, including raw tuna, this ahi tuna dip is best if served within 24 hours of preparation. Any leftovers should be eaten within days for the best flavor and texture. After that, the fresh herbs & vegetables lose their "snap," and the tuna starts to get softer and can become mushy.
Ainseanlea's Top Tips
- 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, and the texture and flavor of fresh vegetables and herbs are what make this fresh tuna dip recipe vibrant and refreshing.
- Don't be stingy with the lime juice! Lime juice serves more than a couple of purposes in this fresh Mexican Dip. It balances the flavors in the esquites layer, marries the flavors in the ceviche, cures the tuna, and prevents the guacamole from turning brown.
- Choose a shallow dish. This makes it easier for guests to scoop up a portion. I opt for a standard pie dish.
- Add a sprinkle of diced avocados and a little of the elote to the top. This helps as a visual cue for guests so they can immediately identify the main ingredients of the dip!.
More Mexican-Inspired Recipes You'll Love!
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3-Layer Mexican Dip with Tuna Ceviche, Esquites & Guacamole
Ingredients
Equipment
Method
- Cut the ahi tuna into small cubes (about a ¼ inch).6 oz raw ahi tuna
- Combine tuna with the diced jalapeños, red onions, lime juice and 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.1 medium green jalapeño pepper, ½ small red onion , 1 large lime, ¼ teaspoon salt
- 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 (5-8 minutes).2 ears sweet corn, 1 tablespoon unsalted butter
- Remove from the heat and add the mayonnaise, crumbled cotija cheese, chopped cilantro, chili powder, lime juice & the salt. Mix to incorporate and set aside.¼ cup mayonnaise, ½ teaspoon chili powder, 2 tablespoon cilantro leaves, 2 tablespoon cotija cheese, ½ large lime, ¼ teaspoon salt
- 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 lime juice and salt.4 medium avocados, ½ large lime, ½ teaspoon salt
- Spread the layer of guacamole evenly along the bottom of the dish/pan.
- Add the esquites set aside earlier spreading them in an even layer on top of the guacamole.
- 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.tortilla chips, plantain chips
Nutrition
Notes
- You can use all 4 avocados for the guacamole or save one to dice and fold in with the tuna ceviche when it's time to layer the dip. I personally opt to dice one so that guests can immediately 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
