Mango-Avocado Tuna Ceviche

Takes , serves Serves 4-6.

  1. Using a very sharp knife, cut the tuna into neat 1/2-inch cubes. Transfer the cubed tuna to a medium bowl and stir in the red onion and lime juice. Let marinate for 10-25 minutes depending on how “cooked” you like your fish (see notes at beginning of this post).
  2. While fish is marinating, heat a small saucepan over medium-high heat. Once the pan is hot (very hot, almost smoking, but not quite), toss in the black rice. Leave enough room, so rice is in a single layer and had enough room to move around. Shake the pan from time to time so rice doesn’t burn. Once you hear the rice pop, it’s done. Usually 2ish minutes. Be careful not to burn. Set aside to cool.
  3. Once fish is marinated, lightly toss in cilantro, mango and avocado to coat. Season to taste with salt and black pepper. Top with thinly sliced Serrano pepper and sprinkle with puffed black rice. Serve immediately.

Recipe submitted by Alison Wu, Wu Haus 

Mango-Avocado Tuna Ceviche Recipe | National Mango Board

Mango-Avocado Tuna Ceviche