Mango and Tuna Ceviche

Makes about 8 servings

Ingredients

  • 8 oz tuna, diced
  • 5 tablespoons lime juice, divided use, plus more as needed
  • Kosher salt, as needed
  • 1 ripe mango, peeled and diced
  • 1/2 cup seeded and diced cucumber
  • 1/4 cup thinly sliced red onion, rinsed in cold water
  • 1 to 2 teaspoons minced jalapeño, or to taste
  • 1 tablespoon minced cilantro
  • 1 tablespoon extra-virgin olive oil
  • Ground black pepper, as needed
  • Tortilla chips, for serving

Directions

  1. In a bowl, combine the tuna, 2 tablespoons of the lime juice, and a pinch of salt. Set aside until the tuna is “cooked” to your preferred doneness, 1 to 5 minutes. Drain any liquid from the bowl.
  2. Meanwhile, in another bowl, combine the mango, cucumber, onion, 3 tablespoons of the lime juice, and the jalapeño. Add the tuna and cilantro to the mango mixture. Taste and adjust seasoning with salt and lime juice, as needed.
  3. Fold in the olive oil, taking care not to overmix. This will dull the color of the ceviche.
  4. Serve right away with tortilla chips.

CIA FOODIES


Mango and Tuna Ceviche

Mango and Tuna Ceviche
Makes about 8 servings

Ingredients

  • 8 oz tuna, diced
  • 5 tablespoons lime juice, divided use, plus more as needed
  • Kosher salt, as needed
  • 1 ripe mango, peeled and diced
  • 1/2 cup seeded and diced cucumber
  • 1/4 cup thinly sliced red onion, rinsed in cold water
  • 1 to 2 teaspoons minced jalapeño, or to taste
  • 1 tablespoon minced cilantro
  • 1 tablespoon extra-virgin olive oil
  • Ground black pepper, as needed
  • Tortilla chips, for serving

Directions

  1. In a bowl, combine the tuna, 2 tablespoons of the lime juice, and a pinch of salt. Set aside until the tuna is “cooked” to your preferred doneness, 1 to 5 minutes. Drain any liquid from the bowl.
  2. Meanwhile, in another bowl, combine the mango, cucumber, onion, 3 tablespoons of the lime juice, and the jalapeño. Add the tuna and cilantro to the mango mixture. Taste and adjust seasoning with salt and lime juice, as needed.
  3. Fold in the olive oil, taking care not to overmix. This will dull the color of the ceviche.
  4. Serve right away with tortilla chips.

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