Tuna and Mango Ceviche

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READY IN: 1hr 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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