Tuna Ceviche
Sushi-grade tuna takes center stage in this simple appetizer with tropical flare that promises to both refresh and impress with its elegant simplicity.
Servings: 6 people
Ingredients
- 1 pound fresh ahi tuna sushi grade, diced small (1/4 to 1/2-inch)
- 1 cup mango peeled and diced small (1/4 to 1/2-inch)
- 1 shallot finely chopped (or 1/2 of a small, red onion)
- 1 jalapeño or serrano pepper, seeded and minced, (recipe note #1)
- 1/3 cup fresh lime juice from 2 to 3 limes
- 3 tablespoons extra-virgin olive oil
- 1/4 cup finely chopped fresh cilantro
- 1 large avocado peeled and diced small (1/4 to 1/2-inch)
- kosher salt and freshly ground black pepper to taste
- microgreens for garnish, optional
- tortilla chips for serving (recipe note #2)
Instructions
- Add tuna, mango, shallot, jalapeño, lime juice and olive oil to a medium bowl; gently toss to combine. Cover and refrigerate for at least 15 minutes and up to 2 hours.
- Just before serving, add cilantro and avocado and gently toss to coat; season to taste with kosher salt and freshly ground black pepper. Garnish with microgreens if desired and serve with tortilla chips for dipping.
Notes
- Wear gloves when handling raw jalapeños as the juice can be very irritating to skin.
- Note that nutrition information does not include tortilla chips. Serve with cucumber slices or over lightly dressed, crunchy lettuce for a lighter option.
Nutrition
Calories: 139kcal | Carbohydrates: 9g | Protein: 1g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 4mg | Potassium: 249mg | Fiber: 3g | Sugar: 5g | Vitamin A: 421IU | Vitamin C: 21mg | Calcium: 11mg | Iron: 0.4mg
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