Tuna Ceviche with Mango and Avocado
Ingredients
- 1 1/2 cups Carolina® Jasmine Rice
- 1 lb sushi-grade fresh tuna, cut into 1/2-inch cubes
- 1 cup fresh lime juice, divided
- 1 tsp sea salt, divided
- 2 ripe mangos, diced
- 1 cup cucumber, diced
- 1/2 cup red onion, finely diced
- 1/4 cup fresh cilantro, finely chopped
- 1/4 cup orange juice
- 1 jalapeño pepper, seeded and diced
- 2 avocados, halved, pitted, peeled and diced
Instructions
Prepare your own simple and light ceviche made with sushi-grade tuna, avocado and sweet mango. Toss gently with Carolina® Jasmine Rice before serving, for a hearty touch.
Step 1
Cook rice according to package directions. Spread on parchment paper-lined tray. Let cool completely; refrigerate for 1 to 2 hours or until thoroughly chilled.
Step 2
Meanwhile, toss together tuna, 3/4 cup lime juice and half of the salt in a glass bowl. Cover and refrigerate, stirring gently with a plastic spatula every 15 to 20 minutes, for 45 to 60 minutes or until tuna changes color slightly. Strain tuna mixture, discarding liquid.
Step 3
In a separate bowl, mix together mangos, cucumber, red onion, cilantro, orange juice, jalapeño, and remaining lime juice and salt.
Step 4
Just before serving, gently toss together marinated tuna mixture, jasmine rice, mango mixture and avocados. Transfer ceviche to a serving bowl or individual serving glasses.
Recipe Tips
-To make tuna easier to cut, freeze for 30 to 40 minutes before cutting into cubes.
-Ensure that your fish is sushi-grade tuna.
-Mince onion into small pieces for a lighter and more pleasant bite.
-Use leftover, chilled rice.
What is Ceviche?
Ceviche is a dish that originated in Peru, but has since found its way into the cuisine of many different countries. This dish is essentially made with fresh fish that is cured or “cooked” in an acidic marinade of citrus juice, such as lime, and salt. It is then added with other sweet fruits, corn or vegetables to balance out the flavor.
Although nowadays it can be prepared year-round, ceviche is perfect for serving as a light side or snack in warmer weather. It can also be served in tacos or scooped with tortilla or plantain chips.
Spring/Summer Produce
Use seasonal spring and summer produce like avocados, mangoes, cucumber, the juice from orange and lime along with fresh herbs like cilantro to prepare a refreshing ceviche. If you find fresh mango hard to come by, swap it out for tomatoes.
Enjoy more fresh tropical flavors combined with seafood in these Caribbean-style Jerk Shrimp and Rice Lettuce Wraps topped with pineapple salsa. If you’re interested in a few more ideas, take a look at our 5 simple and delicious tips to get more seafood in your meals.
Ingredient Substitutions
Substitute tomatoes for mangos if desired.
