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

  • 1 pound sushi-grade tuna, diced

  • ½ cup diced avocado

  • ½ cup diced mango

  • ¼ cup minced red onion

  • ¼ cup minced cilantro

  • 1 tablespoon minced jalapeno pepper

  • ⅓ cup fresh lime juice

  • 1 tablespoon vegetable oil

  • salt and freshly ground black pepper to taste


Directions

  1. 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


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