Tuna Ceviche with Mango

Prep Time
5 minutes
Cook Time
20 minutes
Calories
---
Servings
8

Recipe courtesy of The Culinary Institute of America

Dive into this mango and tuna ceviche! Sweet, juicy mango shines alongside tender tuna, crisp cucumber, and zesty lime in this vibrant dish. It’s a fresh, mango-forward twist on classic ceviche that goes perfect with tortilla chips or in lettuce cups. Enjoy it as a light appetizer or refreshing snack!

Ingredients

  • 1/2 lb Tuna, diced
  • Salt, to taste
  • 1/2 cup Cucumber, seeded and diced
  • 1-2 tsp Jalapenos, minced
  • 1 tbsp Extra-Virgin Olive Oil
  • Tortilla Chips
  • Avocado, sliced, optionaal
  • 6 tbsp Lime Juice, divided
  • 1 ea Ripe Mango, peeled and diced
  • 1/4 cup Red Onion, fine julienne, rinsed
  • 1 tbsp Cilantro, chopped
  • Ground Black Pepper, to taste
  • Lettuce Cups, optional

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Instructions

  1. Combine the tuna, 2 tablespoons lime juice, and a pinch of salt. Let sit for 1-5 minutes depending on how “cooked” you would like your tuna. Drain the tuna.
  2. Combine the mango, cucumber, red onion, 3 tablespoons lime juice, and jalapeños in a bowl.
  3. Add the tuna and cilantro to the mango mixture and adjust the seasoning with salt and lime juice as needed.
  4. Foldin the extra-virgin olive oil. Do not over mix once the olive oil is added or it will dull the color of the ceviche.
  5. Serve with tortilla chips.
  6. Variation: Serve with lettuce cups or add diced avocado to the mixture.To serve as a mini tostada, cut all ingredients into ¼” pieces, and serve on top of the crisp mini fried tortilla shell and top with sliced avocado.
Categories: Appetizers