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1 pound sushi-grade tuna, diced
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½ cup diced avocado
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½ cup diced mango
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¼ cup minced red onion
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¼ cup minced cilantro
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1 tablespoon minced jalapeno pepper
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⅓ cup fresh lime juice
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1 tablespoon vegetable oil
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salt and freshly ground black pepper to taste
Tuna Ceviche
Fresh chunks of tuna, ripe mango, and creamy avocado combine to make the perfect appetizer or a tasty lunch. I love to eat this with lime-seasoned tortilla chips, but it's just as delicious served in lettuce cups. I try to keep the tuna, avocado and mango pieces between 1/4- and 1/2-inch in size. Best eaten same-day, but can be kept 1-2 days in fridge, keeping in mind that texture will change.
Recipes · Appetizers and Snacks · Seafood · Ceviche Recipes
Prep Time: 20 mins |
Additional Time: 1 hrs |
Servings: 6 |
Total Time: 1 hrs 20 mins |
Yield: 6 servings |
Ingredients
Ingredients List
Directions
Combine tuna, avocado, mango, red onion, cilantro, and jalapeno in a bowl. Drizzle with lime juice and oil and season with salt and pepper. Gently toss to coat evenly. Refrigerate for 1 hour, gently tossing halfway through.
Nutrition Facts (per serving)
Nutrition Facts
152 | Calories |
6g | Fat |
7g | Carbs |
18g | Protein |