Ahi Tuna Ceviche with mango and avocado

Name: Ahi Tuna Ceviche with mango and avocado
Yield: Serves 6
Cuisine: Chilean
Ingredients: Fine sea salt and freshly ground pepper; Fine sea salt and freshly ground pepper; Fresh cilantro sprigs, for garnish; Tortilla chips, for serving; 2 tablespoons coarsely chopped fresh cilantro; 1 teaspoon minced fresh oregano; 1 teaspoon seeded and minced serrano chile; 1 large avocado, pitted, peeled, and cut into ⅓-inch (8-mm) dice; 1 mango, peeled, pitted, and cut into ⅓-inch (8-mm) dice; ½ cup (85 g) seeded and diced ripe plum tomatoes; ¼ cup (15 g) green onion, cut into thin diagonal slices, including green parts; ½ cup (120 ml) fresh lime juice; 1¼ pounds (570 g) sushi-grade ahi tuna, cut into ⅓-inch (8-mm) dice; 1 tablespoon olive oil

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Hog Island Book of Fish & Seafood

By John Ash

Published 2023

About

Ceviche is served throughout Mexico and Central and South America. This recipe for tuna ceviche has its roots in Chile. It’s gorgeous served in martini or margarita glasses so you can see all the vibrant colors of the green onion, tomatoes, mango, and avocado.

Ingredients

1¼ pounds (570 g) sushi-grade ahi tuna, cut into ⅓-inch (8-mm) dice
1 tablespoon

Americas
United States
Chile
Mexico
Fish course
Pescatarian
California
Gluten-free

Method

Put the tuna in a medium glass or ceramic bowl and toss gently with the olive oil, cilantro, oregano, and chile. Use now, or cover and refrigerate for up to 2 hours.

To serve, add the avocado, mango, tomatoes, and green onion to the tuna. Add the lime juice and toss gently. Season with salt and pepper. Divide among glasses. Insert a chip in each and top with the cilantro sprigs. Serve i