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Mango and Tuna Ceviche

Course Appetizer, Chef Creation
Diet Dairy Free
Language English
Servings 8


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


  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.

Recipe Video

Recipe Notes

Recipe courtesy of The Culinary Institute of America