Tropical Tuna Ceviche
This tropical tuna ceviche is the dish of the summer. Enjoy this delicious recipe with all the seasonal produce summer has to offer!
Tasty Team
2 hr
2 hr
Ingredients
for 4 servings
- 2 fresh tuna steaks, diced
- 1 navel orange, halved, divided
- 1 grapefruit, halved, divided
- 2 lemons, halved, divided
- 6 limes, halved, divided
- 1 tablespoon white vinegar
- 2 tablespoons olive oil
- kosher salt, to taste
- 2 cucumbers, diced
- ¼ red onion, diced
- ½ red bell pepper, seeded and diced
- ½ orange bell pepper, seeded and diced
- 1 jalapeño, seeded and diced
- 1 ½ cups diced mango (225 g)
- 1 avocado, peeled, pitted, and diced
- ¼ cup fresh cilantro (20 g), chopped
- tostadas or tortilla chip, for serving
Nutrition Info
- Calories 335
- Fat 12g
- Carbs 45g
- Fiber 9g
- Sugar 23g
- Protein 19g
Estimated values based on one serving size.
Preparation
- Add the diced tuna to a large bowl and squeeze in the juice of half of the navel orange, half of the grapefruit, 1 lemon, and 3 limes. Add the white vinegar and mix until the tuna is evenly coated. Refrigerate for about 1 hour to “cook” the tuna, then drain any excess liquid.
- Squeeze the juice from the remaining orange half, remaining grapefruit half, remaining lemon, and remaining 3 limes into the bowl with the tuna. Add the olive oil and season with salt to taste.
- Add the cucumbers, red onion, red and orange bell peppers, jalapeño, mango, avocado, and chopped cilantro to the bowl with tuna and mix until everything is evenly distributed.
- Serve the ceviche over a tostada or with tortilla chips for scooping.
- Enjoy!
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