Mango and Tuna Ceviche
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
Instructions
- 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.
- Combine the mango, cucumber, red onion, 3 tablespoons lime juice, and jalapeños in a bowl.
- Add the tuna and cilantro to the mango mixture and adjust the seasoning with salt and lime juice as needed.
- 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.
- Serve with tortilla chips.
- 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
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