Tuna Ceviche

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.

• Preparation Time: 20 mins
• Total Time: 20 mins
• Calories: 152 Calories

Ingredients

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

Recipe Instructions

Step 1

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.