Mango-Tuna Ceviche Parfait Recipe

Name: Mango-Tuna Ceviche Parfait
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 pound tuna steak; 1/2 cup lime juice; 1/2 cup (4 ounces) coconut milk; 2 tablespoon olive oil; Salt and pepper; 1 cup small diced mango; 2 tablespoon small diced red pepper; 2 tablespoon chopped fresh cilantro; 2 tablespoon toasted coconut; 2 tablespoon minced shallots; Cilantro sprigs for garnish

Servings: persons

3/4 pound tuna steak
1/2 cup lime juice
1/2 cup (4 ounces) coconut milk
2 tablespoon olive oil
Salt and pepper
1 cup small diced mango
2 tablespoon small diced red pepper
2 tablespoon chopped fresh cilantro
2 tablespoon toasted coconut
2 tablespoon minced shallots
Cilantro sprigs for garnish

1
Dice the tuna into small pieces, place in a glass bowl, cover with the lime juice and coconut milk.
2
Cover and refrigerate for 4 hours.
3
Pour off the excess liquid , and toss with 1 tablespoon of the olive oil and salt and pepper to taste.
4
In another bowl, combine the mango, peppers, cilantro, shallots, coconut, and the remaining olive oil, and season.
5
Combine remaining ingredients for relish.
6
Begin building your parfait.
7
Place 1 tablespoon of the relish in the bottom of each glass.
8
Top with 2 tablespoons of the tuna.
9
Continue until the glasses are full ending with the relish on top.
10
Chill for 1 hour.
11
Garnish with more cilantro sprigs.

365

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3/4 pound tuna steak, 1/2 cup lime juice, 1/2 cup (4 ounces) coconut milk, 2 tablespoon olive oil, and more.

Yes, Mango-Tuna Ceviche Parfait falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Mango-Tuna Ceviche Parfait

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