Tuna Ceviche

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Fresh chunks of tuna, ripe mango, and creamy avocado combine to make the perfect appetizer or a tasty lunch. I love to eat this with lime-seasoned tortilla chips, but it’s just as delicious served in lettuce cups. I try to keep the tuna, avocado and mango pieces between 1/4- and 1/2-inch in size. Best eaten same-day, but can be kept 1-2 days in fridge, keeping in mind that texture will change.


  • 1 pound sushi-grade tuna, diced
  • ½ cup diced avocado
  • ½ cup diced mango
  • ¼ cup minced red onion
  • ¼ cup minced cilantro
  • 1 tablespoon minced jalapeno pepper
  • ⅓ cup fresh lime juice
  • 1 tablespoon vegetable oil
  • salt and freshly ground black pepper to taste


Combine tuna, avocado, mango, red onion, cilantro, and jalapeno in a bowl. Drizzle with lime juice and oil and season with salt and pepper. Gently toss to coat evenly. Refrigerate for 1 hour, gently tossing halfway through.

Preparation time: 20 mins
Cook time: –
Total time: 1 hr 20 mins
Servings: 6 – Yield: 6 servings



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