Makes about 8 servings
Ingredients
- 8 oz tuna, diced
- 5 tablespoons lime juice, divided use, plus more as needed
- Kosher salt, as needed
- 1 ripe mango, peeled and diced
- 1/2 cup seeded and diced cucumber
- 1/4 cup thinly sliced red onion, rinsed in cold water
- 1 to 2 teaspoons minced jalapeño, or to taste
- 1 tablespoon minced cilantro
- 1 tablespoon extra-virgin olive oil
- Ground black pepper, as needed
- Tortilla chips, for serving
Directions
- In a bowl, combine the tuna, 2 tablespoons of the lime juice, and a pinch of salt. Set aside until the tuna is “cooked” to your preferred doneness, 1 to 5 minutes. Drain any liquid from the bowl.
- Meanwhile, in another bowl, combine the mango, cucumber, onion, 3 tablespoons of the lime juice, and the jalapeño. Add the tuna and cilantro to the mango mixture. Taste and adjust seasoning with salt and lime juice, as needed.
- Fold in the olive oil, taking care not to overmix. This will dull the color of the ceviche.
- Serve right away with tortilla chips.
