Don't use canned tuna in ceviche.

It’s not a substitute. Ceviche relies on fresh, raw fish that “cooks” in citrus acid. Canned tuna is already cooked and falls apart into a mushy, unappealing mess. The texture is wrong, the flavor is dull, and you’re missing the whole point of ceviche.

If you want a canned-fish ceviche, use canned sardines or mackerel—they hold up better. But honestly? Just make a tuna salad with lime and cilantro instead of trying to fake ceviche. Future You will thank you.