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    You are in: Home / Recipes / Tuna and Mango Ceviche Recipe
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    Tuna and Mango Ceviche

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    30 mins

    1 hrs

    ratherbeswimmin''s Note:

    In 'Around My French Table' by Dorie Greenspan

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Finely grate the zest of both limes into a medium bowl.
    2. 2
      Cut one of the limes crosswise in half and cut out sections from the fruit from the membranes from one half.
    3. 3
      Cut the segments into very small cubes.
    4. 4
      Toss the fruit into the bowl and squeeze the juice from the other half of the lime into the bowl.
    5. 5
      Add the mango, avocado, onion, ginger, chili, and tuna and stir everything together very gently with a rubber spatula.
    6. 6
      Squeeze the juice from the remaining lime into a small bowl and whisk in the olive oil and rum.
    7. 7
      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.
    8. 8
      Taste for seasoning; cover the bowl tightly and chill for 1 hour.
    9. 9
      At serving time, adjust the salt and pepper and Tabasco, give the ceviche another stir.
    10. 10
      Serve immediately, garnished with a few cilantro leaves.

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    Ratings & Reviews:

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    Nutritional Facts for Tuna and Mango Ceviche

    Serving Size: 1 (289 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 308.8
     
    Calories from Fat 149
    48%
    Total Fat 16.6 g
    25%
    Saturated Fat 2.7 g
    13%
    Cholesterol 21.5 mg
    7%
    Sodium 29.9 mg
    1%
    Total Carbohydrate 26.6 g
    8%
    Dietary Fiber 7.0 g
    28%
    Sugars 16.0 g
    64%
    Protein 15.9 g
    31%

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