Ahi Tuna Ceviche With Mango Pineapple Salsa
This fresh tuna ceviche with a tropical salsa is so easy to make and so full of flavor. The perfect no cook meal for summer months or entertaining.
Servings: 4 cups
Ingredients
- 1 ahi tuna steak diced finely into about ¼ inch pieces.
- 6 limes juiced
- 1 teaspoon kosher salt plus more to taste
Mango Pineapple Salsa
- 1 cup Mango finely diced
- 1 cup Pineapple finely diced
- ½ Serrano pepper seeds removed and finely diced
- ¼ cup Fresh cilantro Finely chopped
- ⅛ cup Red onion Finely diced
Instructions
- Make the mango pineapple salsa and set aside.1 cup Mango, 1 cup Pineapple, ½ Serrano pepper, ¼ cup Fresh cilantro, ⅛ cup Red onion
- Finely dice tuna and add it to a large shallow bowl.1 ahi tuna steak
- Juice limes and add that to the bowl.6 limes
- Add the salsa to the bowl with the tuna and toss well.
- Add salt.1 teaspoon kosher salt
- Cover with plastic wrap and refrigerated for 30 minutes to 1 hour in the fridge.
- Serve as is or with tortilla chips.
Notes
Ceviche is a make-ahead dish and needs to stay refrigerated until ready to serve because it is made with fish. You can store this tuna ceviche for up to 3 days in the fridge covered.
Just a reminder, the longer you store the tuna ceviche, the more time the tuna has to sit in the lime juice and continue cooking. This will not affect the flavor but it will cause the ahi tuna to turn an opaque color from the lime juice "cooking it".
Nutrition
Calories: 153kcal | Carbohydrates: 26g | Protein: 11g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 16mg | Sodium: 602mg | Potassium: 377mg | Fiber: 5g | Sugar: 15g | Vitamin A: 1766IU | Vitamin C: 73mg | Calcium: 51mg | Iron: 1mg
Nutrition Values are estimates only.
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