Medium Appetizer Lunch Snack

Tuna Ceviche

Name: Tuna Ceviche
Prep time: 16 min
Cook time: 15 min
Total time: 31 min
Yield: 4 servings
Cuisine: Unknown
Ingredients: 1 pound sushi-grade tuna , diced; 0.5 cups diced avocado; 0.5 cups diced mango; 0.25 cups minced red onion; 0.25 cups minced cilantro; 1 tablespoon minced jalapeno pepper; 0.33 cups fresh lime juice; 1 tablespoon vegetable oil; salt and freshly ground black pepper to taste

Total Time

31 min

16m prep · 15m cook

Servings

4 people

Rating

—

Difficulty

Medium

91 views

Gluten Free Halal Kosher Vegan Vegetarian Dairy Free Nut Free Fish Vegan Gluten-Free Nut-Free Fried asian japanese sweet spicy savory halal kosher side sour plant_based american_region caribbean thai drink latin american

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.

Ingredients

1 pound sushi-grade tuna , diced
0.5 cups diced avocado
0.5 cups diced mango
0.25 cups minced red onion
0.25 cups minced cilantro
1 tablespoon minced jalapeno pepper
0.33 cups fresh lime juice
1 tablespoon vegetable oil
salt and freshly ground black pepper to taste

Instructions

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.