Description
Full of bold, bright flavor, this tuna ceviche is a nutritious, protein-packed appetizer or main dish. Pair with tortilla chips, pile it on a crispy corn tortilla or enjoy straight up!
Ingredients
Units
Scale
- 1lb sushi grade ahi tuna, cubed
- 1 mango, cubed
- 1 medium avocado, cubed
- 1 small or 1/2 large cucumber, seeds removed and cubed
- 1 jalapeño pepper, finely diced
- 1/4 cup red onion, finely diced
- 1 cup cilantro, finely chopped
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/3 cup lime juice
- 1/4 cup olive oil
Instructions
Place the tuna, mango, avocado, cucumber, jalapeño, red onion and cilantro in a large bowl. Sprinkle everything with salt and pepper. Pour in the lime juice and olive oil, tossing everything until evenly coated. Refrigerate for 20 minutes, up to an hour. The lime juice will ‘cook’ the tuna and turn the color from bright pink to pale and opaque. Serve on crispy tortillas or with tortilla chips for dipping!
Notes
Refer to above blog post for ingredient substitution ideas and answers to frequently asked questions.
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Nutrition
- Serving Size: 1/4 recipe
- Calories: 322
- Sugar: 12.9 g
- Sodium: 210.9 mg
- Fat: 16.1 g
- Carbohydrates: 17.4 g
- Fiber: 2.5 g
- Protein: 29.1 g
- Cholesterol: 44.3 mg