Tantalizing Tuna and Mango Ceviche Recipe
Ahoy there, fellow foodies! Today, I am thrilled to share with you one of my all-time favorite dishes: Tuna and Mango Ceviche Recipe. If you’re a fan of fresh and tangy seafood dishes, you’re in for an absolute treat!
Ceviche – pronounced as “seh-VEE-chay” – is a popular Latin American dish made of raw fish marinated in citrus juice, often served with herbs and vegetables. It’s a bold, flavorful, and refreshing take on sushi that will knock your socks off. And when you add sweet and juicy mangoes into the mix? Well shiver me timbers, you’ve got yourself a winning combination! Trust me; it’s like fireworks in your mouth.
I must admit, I love experimenting with different types of ceviche recipes. But nothing beats the tropical flavors of this tuna and mango ceviche recipe. It’s a fantastic dish to serve at any party or gathering with friends and family. The bright colors and textures make it an attractive appetizer that tastes as good as it looks. All hail the king of ceviches! Let’s dig into the deliciousness, shall we?
Why You’ll Love This Recipe
Well, if you’re a fan of fresh and exotic flavors, you’ll absolutely fall head over heels for this Tuna and Mango Ceviche Recipe. It’s the perfect blend of sweet mango and tangy lime juice that gives the dish its characteristic tropical flair. And don’t even get me started on the ahi tuna – it’s sushi grade, ensuring that each bite is packed with sweet, delicate flavor.
But that’s not all. This ceviche recipe packs a ton of health benefits too! The tuna is loaded with heart-healthy omega-3 fatty acids while the fresh mango provides a major antioxidant boost to keep your body running smoothly. Plus, it’s gluten-free, dairy-free, and low-carb, making it an ideal meal for anyone watching their waistline.
And let’s not forget how easy it is to make! In just 30 minutes or less, you can have protein-packed ceviche ready to go. It’s perfect for meal prep or as a quick-and-easy dinner on those busy weeknights. Trust me, once you try this recipe, you’ll be hooked!
Ingredient List
Let’s talk ingredients! For this Tuna and Mango Ceviche Recipe, let’s head out to the store to grab some ingredients to create a delicious and refreshing dish. Here is what we need:
Fresh Ingredients:
- 2 lbs fresh ahi tuna, cut into 1/2 inch cubes
- 2 ripe mangos, diced into 1/2 inch cubes
- 1 avocado, diced into 1/2 inch cubes
- 1/2 red onion, diced
- 1 red chili pepper, minced
- 1/4 cup fresh cilantro leaves, minced
- 1/4 cup freshly squeezed lime juice (divided)
- 1 tsp freshly grated ginger
Other Ingredients:
- 2 tbsp white rum
- 2 tbsp extra virgin olive oil
- Tabasco sauce (to taste)
- sea salt and fresh ground black pepper, (to taste)
The fresher the ingredients, the better the ceviche tastes. So go for sushi grade tuna if you can find it, and make sure your mango is ripe yet firm enough to hold its shape in the ceviche. The combination of these fresh ingredients creates a colorful and flavorful dish that will have your taste buds dancing!
The Recipe How-To
Now, it’s time to get our hands dirty and create a delicious mango tuna ceviche. Be sure to have all the necessary ingredients readily available before starting the recipe.
Dice and Prepare
The first step is to prepare the ingredients. Begin by dicing the 1 lb sushi-grade fresh tuna into 1/2 inch cubes. Then, remove the skin and pit from the 2 ripe mangos and dice them into similar-sized pieces as the tuna. Peel and dice one avocado as well.
Combine the Ingredients
Next, combine all of your diced ingredients in a large glass bowl. Add in 1/2 red onion, finely diced, along with 1/4 cup chopped fresh cilantro leaves, two tablespoons of freshly squeezed lime juice, and a pinch of finely grated fresh ginger.
Drizzle with 2 tablespoons of extra virgin olive oil, season with salt and pepper to taste, then add a splash of your favorite hot sauce—I enjoy using Tabasco sauce. Give everything a quick mix, then pour in 1/4 cup white rum.
The Tuna Ceviche Magic
Now for the magic! Make sure to mix everything together before adding 1/4 cup more lime juice—this will help “cook” the tuna slightly. Cover everything and pop it into the fridge for approximately 20-30 minutes. Keep an eye out for any changes in color in your raw fish as overcooking can turn this meal into a disaster!
Once everything has been “cooked,” give it a quick stir and voila! You have made an easy yet impressive mango tuna ceviche that’s perfect for any occasion.
Adding More Flavors
For added flair, try incorporating freshly diced red chili pepper or experimental avocado or mango versions of the dish. You can also serve this dish on tostadas or even in a ceviche parfait, where you layer rice, avocado, mango and tuna.
Bon Appetit!
Substitutions and Variations
Now, let’s mix things up a bit and talk about substitutions and variations for this divine Tuna and Mango Ceviche recipe.
First, let’s talk fish. If you can’t get your hands on fresh ahi tuna, you can use any type of sushi-grade raw fish instead, such as salmon or yellowtail. Canned tuna is not recommended for this recipe as it won’t give you the same freshness and flavor.
For the veggies, if you don’t have red onion, you can substitute it with white or yellow onion. If you want to add some more heat to your ceviche, swap out the red chili pepper for a jalapeno pepper.
For those who like to experiment with flavors, here are some variations on our classic recipe. You can swap out the mango for ripe papaya or pineapple for a tropical twist. Adding diced cucumber will provide extra crunch and texture to the dish. If you’re feeling adventurous, try adding diced fennel bulb or kohlrabi for a unique flavor.
If you prefer a vegetarian option or need to make this recipe vegan-friendly, omit the fish and add diced watermelon instead. The juicy sweetness of the watermelon pairs wonderfully with crisp veggies and tangy lime juice.
If you want to take your mango avocado tuna ceviche to the next level, consider trying one of these serving variations:
– Spoon onto crisp ceviche tostadas for an addictive snack
– Serve over jasmine rice for a filling meal, sprinkle with sesame seeds for extra crunch
– Try it in a poke bowl with seaweed salad, soy sauce and sesame oil
– Combine with cooked shrimp and diced mango for a refreshing shrimp mango ceviche parfait
Don’t be afraid to get creative in the kitchen! The beauty of cooking is that you can always make substitutions and tweak recipes based on your taste preferences.
Serving and Pairing
Alright, folks, it’s time to serve it up and dig in! This tuna and mango ceviche recipe is a must-try for all those seafood lovers out there. But how do we turn this dish into a perfect meal? Let me tell you.
First things first, let’s talk about the presentation. Don’t be shy now! Ceviche can be served in so many ways, but I suggest using a clear glass bowl for an elegant touch. Layer your ingredients beautifully and top with fresh cilantro leaves. Don’t forget to add some chopped red chili pepper for that extra kick!
Now, what can we pair this delicious meal with? For drinks, a chilled glass of white rum or a light beer will do the trick. However, if you prefer something non-alcoholic, try fresh mango or pineapple juice for a tropical touch.
As for side dishes – let me think…how about some jasmine rice? You can cook it with coconut milk and garnish with fine strands of ginger to give it that authentic Brazilian taste. Or maybe some avocado toast drizzled with extra virgin olive oil? Oh boy, that one sounds divine.
Another great option is to make ceviche tostadas or ahi poke bowl with this recipe. The flavors of fresh tuna, mango, and avocado will match perfectly with some crispy tostadas or brown rice.
But wait! There’s more…if you’re feeling fancy, why not try the ceviche parfait? Yes, oh yes. Layer diced mango, diced red onion, minced fresh ginger, avocado chunks and top off with the tuna ceviche mixture. Repeat until you reach the top of your parfait cup. Serve chilled for an impressive appetizer or dessert!
Overall, this tuna and mango ceviche recipe gives you plenty of options when it comes to serving and pairing. Get creative with your dishes and don’t be afraid to experiment with different combinations. Remember, food is an adventure, and we’re all in this delicious journey together!
Make-Ahead, Storing and Reheating
Well folks, if you want to impress your guests by serving up some delicious tuna and mango ceviche at your next party, it’s important to know how to store and reheat it for maximum freshness.
First things first, if you’re planning on making this recipe-ahead, make sure to keep the avocado separate and add it just before serving. This will keep it from turning brown and mushy. You can store the remaining ceviche in an airtight container in the refrigerator for up to two days.
If you have any leftovers, you can either enjoy them cold or heat them up in a pan with just a touch of olive oil over medium-low heat. Be careful not to overcook them though! No one wants chewy fish.
Now, if you’re really feeling fancy and you want to make your leftover ceviche even more special than before, try transforming it into a scrumptious tuna poke bowl or shrimp mango ceviche by pairing it with some jasmine rice and topping it all off with a drizzle of Tabasco sauce or soy sauce.
Speaking of leftovers, remember that canned tuna is not a good substitution for fresh sushi-grade tuna when making this heavenly dish. Trust me; it’s just not the same. So head out to your nearest grocery store or fish market to get your hands on that fresh fish!
Overall, storing and reheating your tuna and mango ceviche doesn’t have to be complicated. Just remember to separate the avocado when storing, refrigerate promptly after serving, and be mindful not to overcook when reheating.
Tips for Perfect Results
Now, it’s time for my secret tips for perfect results when making this tuna and mango ceviche recipe.
First off, make sure to use sushi-grade tuna. It’s important that the tuna is fresh and high-quality to ensure full flavor in each bite of your ceviche.
Next, evenly dice all ingredients to ensure consistent texture throughout the dish. This will also create a visually appealing final product.
To bring out the flavors even more, let the ceviche marinate in the refrigerator for at least 30 minutes before serving. This will allow for the flavors to fully develop and intensify.
If you’re feeling brave, try adding a little bit of white rum or Tabasco sauce to the mix. These additions will give your ceviche a unique kick that will leave your taste buds wanting more.
Lastly, using fresh lime juice is crucial for this recipe. I recommend juicing real limes instead of using bottled lime juice as fresh juice elevates the ceviche’s tanginess and enhances the seafood’s natural sweetness.
With these tips in mind, you’ll be able to create an unbeatable tuna and mango ceviche that will wow any crowd.
FAQ
Now that you have learned about the tuna and mango ceviche recipe, it is time to address some common questions that often arise. As a chef, I have been asked countless times about ingredient substitutions, variations, and suitable serving suggestions. Therefore, in this section, I will answer some of the most frequently asked questions to help you master this recipe like a pro. So let’s get started!
What is mango ceviche made of?
If you’re looking for a delightful and effortless summertime appetizer, give this Mango Ceviche a try. It incorporates juicy shrimp, succulent mango, and tangy tomato for a refreshing and invigorating flavor that will tantalize your tastebuds. Despite its sophistication, this dish is ready in less than 40 minutes and is guaranteed to be a hit with your guests. Mango ceviche is the one appetizer you didn’t realize was missing from your life!
How long to marinate ceviche?
When making ceviche, the duration of marinating is a crucial aspect to keep in mind. The marinating time can vary based on the size of the fish pieces, but typically 30 minutes to an hour is required for the citrus to thoroughly “cook” the fish. Two hours of marinating is also acceptable. However, exceeding that time frame causes the ceviche to take on more of a pickled fish flavor despite still being tasty.
Do you need to freeze fish for ceviche?
For this recipe, I suggest using fresh fish for the best taste, but frozen fish can also be used as an alternative. Ceviche, also known as Seviche, is a dish that originates from Peru and is popular in South America. To stay true to its origins, my recipe incorporates lime and passion fruit for the acidic marinade that the fish is soaked in.
What is authentic ceviche made of?
Ceviche is a popular dish that typically involves marinating raw seafood in an acidic mixture. This mixture often includes citrus juice, such as lime or lemon, as well as other native fruits like bitter orange or orange. The seafood is typically cut into small chunks or slices prior to marination.
Bottom Line
I hope this tuna and mango ceviche recipe has whet your appetite for a refreshing and flavorful dish. The combination of fresh seafood and tropical fruits will take you on an adventurous culinary journey that you won’t forget any time soon.
Whether you follow my recipe to the letter or make substitutions and variations to suit your preferences, I encourage you to try different ways of enjoying this ceviche. You can serve it as an appetizer, a main course, or even a topping for rice bowls or tostadas.
Don’t be intimidated by the idea of making ceviche at home. With the right ingredients, tools, and techniques, you can create a restaurant-quality dish that will impress your friends and family. And who knows, you might discover new flavor combinations that you never thought were possible.
So go ahead and give this mango tuna ceviche a try. Your taste buds will thank you for it. And if you’re feeling adventurous, why not try other types of ceviche like shrimp, salmon or ahi poke? The world of raw fish dishes is full of surprises and delights waiting to be explored.
Remember, good food is meant to be shared and savored with loved ones. Bon appétit!
Tuna and Mango Ceviche Recipe
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
Instructions
- 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.
Add Your Own Notes
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Dora
Dora is a chef well-versed in Brazilian and American cuisine. After a hard day's work in the kitchen of her restaurant, she finds the time to jot down recipes for her food blog. Her recipes are sure to delight foodies everywhere, as she strives to make each one unique and enjoyable to read.