Tuna And Mango Ceviche Recipe

Name: Tuna And Mango Ceviche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 limes; 1 large mango, peeled, pitted, and cut into 1/2-inch cubes; 1 large avocado, peeled, pitted, and cut into 1/2-inch cubes; 1 small red onion, halved, thinly sliced, rinsed, and patted dry; 2 slices fresh ginger, peeled and minced (quarter-size slices); 1 small red chili pepper, minced; 1/2 lb sushi-grade tuna, cut into 1/2-inch cubes; 4 teaspoons extra virgin olive oil; 1 tablespoon white rum; Tabasco sauce, to taste; salt; fresh ground black pepper; fresh cilantro leaves, for garnish

Servings: persons

2 limes
1 large mango, peeled, pitted, and cut into 1/2-inch cubes
1 large avocado, peeled, pitted, and cut into 1/2-inch cubes
1 small red onion, halved, thinly sliced, rinsed, and patted dry
2 slices fresh ginger, peeled and minced (quarter-size slices)
1 small red chili pepper, minced
1/2 lb sushi-grade tuna, cut into 1/2-inch cubes
4 teaspoons extra virgin olive oil
1 tablespoon white rum
Tabasco sauce, to taste
salt
fresh ground black pepper
fresh cilantro leaves, for garnish

1
Finely grate the zest of both limes into a medium bowl.
2
Cut one of the limes crosswise in half and cut out sections from the fruit from the membranes from one half.
3
Cut the segments into very small cubes.
4
Toss the fruit into the bowl and squeeze the juice from the other half of the lime into the bowl.
5
Add the mango, avocado, onion, ginger, chili, and tuna and stir everything together very gently with a rubber spatula.
6
Squeeze the juice from the remaining lime into a small bowl and whisk in the olive oil and rum.
7
Season with Tabasco sauce, salt, and pepper and pour the vinaigrette over the tuna mixture, again stirring very lightly so you don't crush the avocado.
8
Taste for seasoning; cover the bowl tightly and chill for 1 hour.
9
At serving time, adjust the salt and pepper and Tabasco, give the ceviche another stir.
10
Serve immediately, garnished with a few cilantro leaves.

163

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 13 ingredients. The key ingredients include: 2 limes, 1 large mango, peeled, pitted, and cut into 1/2-inch cubes, 1 large avocado, peeled, pitted, and cut into 1/2-inch cubes, 1 small red onion, halved, thinly sliced, rinsed, and patted dry, and more.

Yes, Tuna And Mango Ceviche 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.

Tuna And Mango Ceviche

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