Tuna Ceviche

Be the first to rate & review!

2 Photos

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.

Submitted by France C

Published on April 6, 2021

Prep Time:

20 mins

Additional Time:

1 hr

Total Time:

1 hr 20 mins

Servings:

6

Yield:

6 servings

Jump to Nutrition Facts

Ingredients

1 pound sushi-grade tuna, diced
½ cup diced avocado
½ cup diced mango
¼ cup minced red onion
¼ cup minced cilantro
1 tablespoon minced jalapeno pepper
⅓ cup fresh lime juice
1 tablespoon vegetable oil
salt and freshly ground black pepper to taste

Directions

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 Facts (per serving)

152	Calories
6g	Fat
7g	Carbs
18g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 152
% Daily Value *
Total Fat 6g	8%
Saturated Fat 1g	5%
Cholesterol 34mg	11%
Sodium 31mg	1%
Total Carbohydrate 7g	3%
Dietary Fiber 2g	7%
Total Sugars 4g
Protein 18g	37%
Vitamin C 14mg	15%
Calcium 21mg	2%
Iron 1mg	4%
Potassium 498mg	11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love

Add to collections

New Collection