Ceviche is a very typical dish in some Latin American countries, especially in Peru, where raw fish and shellfish are used for its preparation. This time, we bring you a fresh and easy recipe for tuna ceviche with mango that you cannot miss.
As is typical in the preparation of ceviche, it does not require any type of cooking, so it is a very suitable dish for beginners, since it does not have any type of difficulty in its preparation. Let’s go with the recipe to know how to make tuna ceviche with mango.
Ingredients to make tuna ceviche with mango:
- 2 tuna steaks
- 1 lime or lemon
- 2 tablespoons of olive oil
- 1 clove garlic
- 1 piece of fresh ginger
- 1 small red onion
- 1 mango
- 1 sprig of coriander
- 1 pinch of salt
- 1 pinch of pepper
- 1 tablespoon of sesame seeds
How to make Mango Tuna Ceviche:
Cut the tuna into regular tacos. When consuming raw fish, it is always advisable that it has been previously frozen to avoid possible poisoning. Peel the garlic clove and ginger and chop both ingredients. Squeeze the lime or lemon and emulsify the juice obtained with two tablespoons of olive oil.
Trick: you can change the type of oil, sesame oil goes very well with this tuna ceviche with mango recipe.
Put the tuna in a small bowl and place the garlic and minced ginger on top.
Tip: although raw fish is used in ceviches, if you don’t like that sensation in your mouth you can lightly sauté the tuna in a little oil, leaving the inside of the fish pink.
Add the emulsion of oil and lime juice on top and mix well with a spoon so that the tuna is well impregnated. Cover the bowl with plastic wrap and put it in the fridge for 1 hour. You will see that the fish changes color, this is due to the action of the lemon/lime.
After the marinating time, peel the purple onion and chop it. Also peel the mango and cut the pulp into cubes of the same size. Put the marinated tuna in a larger bowl, add the onion and mango. If you like coriander, add a few chopped leaves to your liking and stir everything well. You can reserve it again in the fridge so that it continues to take on flavors or serve directly.
Tip: if you want, you can add avocado to the recipe.
When you go to serve it, sprinkle some sesame seeds on top. And ready! You already have your tuna ceviche with mango ready to eat accompanied by some toast.
Tuna ceviche with mango – Recommendations
Now that you know how to prepare fish ceviche with tuna, you will have seen that this recipe lends itself to multiple variations. For example, you can add to the list of ingredients for tuna ceviche with mango, avocado, cucumber, and even chili peppers like the habanero. It all depends on your tastes and preferences.
On the other hand, it should be noted that this ceviche can be prepared the day before without any problems, so if you have planned a meal with family or friends, you can make the recipe in advance and reserve it in the refrigerator covered with plastic wrap. Since it contains lemon or lime juice, which are powerful natural preservatives, the ingredients that make up the ceviche are kept in perfect condition during that period of time. Of course, we do not recommend taking more than a day to consume it.
And if you want to know what to accompany the tuna and mango ceviche with, here are some recommendations:
- Green plantain chips
- Toasted corn
- Cabbage and carrot salad
- Yucca tequeños
