Best Tuna And Mango Ceviche Recipes

TUNA AND MANGO CEVICHE

Tuna and Mango Ceviche image

Make and share this Tuna and Mango Ceviche recipe from Food.com.

Provided by ratherbeswimmin

Categories Tuna

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

2 limes
1 large mango, peeled, pitted, and cut into 1/2-inch cubes
1 large avocado, peeled, pitted, and cut into 1/2-inch cubes
1 small red onion, halved, thinly sliced, rinsed, and patted dry
2 slices fresh ginger, peeled and minced (quarter-size slices)
1 small red chili pepper, minced
1/2 lb sushi-grade tuna, cut into 1/2-inch cubes
4 teaspoons extra virgin olive oil
1 tablespoon white rum
Tabasco sauce, to taste
salt
fresh ground black pepper
fresh cilantro leaves, for garnish

Steps:

Finely grate the zest of both limes into a medium bowl.
Cut one of the limes crosswise in half and cut out sections from the fruit from the membranes from one half.
Cut the segments into very small cubes.
Toss the fruit into the bowl and squeeze the juice from the other half of the lime into the bowl.
Add the mango, avocado, onion, ginger, chili, and tuna and stir everything together very gently with a rubber spatula.
Squeeze the juice from the remaining lime into a small bowl and whisk in the olive oil and rum.
Season with Tabasco sauce, salt, and pepper and pour the vinaigrette over the tuna mixture, again stirring very lightly so you don't crush the avocado.
Taste for seasoning; cover the bowl tightly and chill for 1 hour.
At serving time, adjust the salt and pepper and Tabasco, give the ceviche another stir.
Serve immediately, garnished with a few cilantro leaves.

Nutrition Facts : Calories 308.8, Fat 16.6, SaturatedFat 2.7, Cholesterol 21.5, Sodium 30, Carbohydrate 26.6, Fiber 7.1, Sugar 16.1, Protein 15.9

TUNA CEVICHE

Tuna Ceviche image

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.

Provided by France C

Time 1h20m

Yield 6

Number Of Ingredients 9

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

Steps:

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 : Calories 152.1 calories, Carbohydrate 6.9 g, Cholesterol 34 mg, Fat 5.9 g, Fiber 1.9 g, Protein 18.4 g, SaturatedFat 1 g, Sodium 31.2 mg, Sugar 3.6 g

CEVICHE WITH AHI TUNA

Ceviche With Ahi Tuna image

This is my own creation using both modern and traditional ceviche methods. The key of course is fresh fresh Ahi. There's nothing better. Like 'butter'. [email protected] of the reasons that a really terrific Ceviche is , well, really terrific is the type of fish and/or seafood used. It MUST be absolutely of the freshest quality. A friend of mine and his girlfriend were recently in Hawaii and were raving about the quality of the Ahi there. We had a conversation on our foodservice professionals board ( www.restaurantbeast.com )about cryovac Ahi which is harvested in Hawaii and immediately IQF and placed in cryovac so that no oxygen can destroy it's freshness. Rumor has it that Roy Yamaguchi uses this type of Ahi for his restaurant in Palm Dessert (most likely not for his famous in Hawaii). My version is a bit of a cross between two different styles. Shrimp that has been quickly blanched pink, halibut or other sushi-grade fish can also be used in place of the Ahi.

Provided by Top Banana

Categories Lunch/Snacks

Time 10m

Yield 4-5 serving(s)

Number Of Ingredients 12

Ingredients

20 ounces fresh ahi tuna, cubed
1 fresh mango, peeled and cubed
1 fresh avocado, peeled and cubed
2 tablespoons red onions, minced
1 tomatoes, roasted, peeled & seeded
1 serrano pepper, roasted, seeded & minced
1/2 cup fresh lime juice
1/2 cup fresh orange juice
1/8 cup tomato juice
1 dash Tabasco sauce
1 pinch sugar
salt

Steps:

some traditional recipes use ketchup which can be substituted for the tomato juice and sugar.
Chop tuna into 1/4 inch cubes.
Toss with 1/2 juices, and all ingredients with exception of mango and avocado cubes.
Let sit to marinate as desired in refrigeration.
Before serving, chop mango and avocado and separate.
Toss separately in the rest of the juices.
On a large serving plate, place a small ring mold in the center of the plate.
Spoon an equal portion of mango into bottom of a small ring mold.
Add an equal portion of avocado and top with equal portion of Ahi mixture.
Press down and remove mold.
Refrigerate in pantry right away.
Note these should be made not only daily but as close to serving as possible.
Repeat for additional portions.
Serve surrounded with tortilla chips and corn nuts (corn nuts are optional but are a traditional touch).
Decorate plate and mold with chopped cilantro.
(Alternatively, you can mix all ingredients together or not and place in an oversized martini glass. Chips can be served on the side).