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Tuna Ceviche

Description Meta Nutrition

Servings:

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.

Prep

16 min

Cook

15 min

Servings

Difficulty

Medium

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.

Nutrition per serving

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